Name: Chocolate Sweetheart
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 50g Low-gluten flour; 15g cocoa powder; 3g Dry yeast; 38g Caster sugar; 12g milk powder; 3g salt; 38g Egg liquid; 110g water; 25g butter; 30g High temperature chocolate; milk Surface decoration

Chocolate Sweetheart

by Wisteria 71

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Been here for three years, watching, envious, and trying,
But I’m a novice in filming. Last week, I picked up the camera to adjust the aperture and it took me an hour. Only waterfall Khan is here. . . . .
But it’s too unreasonable if I don’t start again, so here, I have the first recipe of my life, I hope we can work hard together. "

Chocolate Sweetheart

1. Material drawing

2. Put the ingredients except butter and high-temperature chocolate beans together, knead until the surface is smooth, and a thicker film can be pulled out. Add butter and knead until the expansion stage.

3. .Add chocolate beans and knead well.

4. Basic fermentation in a warm place.

5. The dough expands to 2-3 times larger, and the basic fermentation is completed.

6. Vent the dough and divide it into 50 g/pieces.

7. Relax for 15 minutes after spheronization.

8. Roll the loosened dough into an oval shape.

9. Turn it over and thin the long bottom edge and roll it into an olive shape from top to bottom.

10. Rub the dough slightly and squeeze gently.

11. , Fold the dough in half, staggering the sharp corners back and forth a bit.

12. Use a knife to cut in the middle, but not to the sharp corners.

13. With the long pointed corner facing upwards, turn the dough from the cut into a heart shape.

14. Turn them over and arrange them on the baking tray, and place them in a warm and humid place for the final fermentation. After the fermentation is over, brush milk on the surface of the dough, remember that it is milk. Put it in the middle layer of the preheated 180 degree oven, and bake for about 14 minutes.