Cocoa Buckwheat Ou Bun
by Heart-quiet
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. All the ingredients, except salt and butter, are put into the mixing tank of the cook machine in order of liquid first and then solid.
2. After kneading the dough into a dough in the second gear of the chef machine, turn to gear 3 to quickly knead the dough.
3. Add the softened butter and salt, knead at low speed until the butter is absorbed, then turn to gear 3.
4. Just knead out a thicker film, don't knead too thinly.
5. Add dried fruits and knead well at level 1.
6. Round, cover with plastic wrap and ferment at room temperature to double the size.
7. Dip your fingers with dry powder and poke a hole in the middle of the dough. The hole will be completed in one shot without retracting or collapsing.
8. The fermented dough is divided into two parts, rounded and closed, and the fermented blue is sprinkled with dry powder. The dough is smooth side down and closed up, and put in the fermented blue. The temperature of the fermentation tank is 32 degrees, and the humidity is 75%. Perform two shots, and the shots are about 1.5 times larger. Just press the finger and slowly rebound.
9. The fermented dough is buckled upside down on a baking sheet lined with greased paper and cut.
10. This long strip is also undercut and cut.
11. EAT stove, turn on the steam mode, preheat at 220 degrees for 10 minutes, put in the European bread, bake for 10 minutes and then turn to 180 degrees for 15 minutes.
12. Ou Bao grew up slowly.
13. Bring out of the oven and let cool.
14. Finished product.
15. Dark tone.
16. section.
Tips:1. Oubao should be roasted with high temperature steam. If there is no steam function, when roasting, put twice hot water under the oven to make steam.
2. Oubao does not need to knead out a thin film.
3. Pay attention to the cutting edge, the cutting edge should be similar to the knife edge when cutting, my cut is obviously shallow.
