Cocoa Cheese Chocolate Beans Soft European
1.
Put the ingredients in the dough except butter into the bread machine to knead the dough, knead it to the expansion stage, add butter to knead the glove film,
2.
Carry out the first fermentation directly in the bread machine, and send it to 2 times the size, dip your fingers in the flour and poke a hole in the middle, do not retract.
3.
Divide the dough into 8 equal parts, roll the round lid and relax the plastic wrap for 15 minutes.
4.
Let's make the inset when the dough is loosened. The cream cheese is softened in advance, and it is smoothed with a whisk. Add in fine sugar and continue to beat until the fine sugar is melted.
5.
Add heat-resistant chocolate beans,
6.
Stir evenly with a silicone spatula,
7.
Take a loose dough, roll it out, add a spoonful of cheese filling,
8.
Wrap it up as shown, or wrap it in a shape you like,
9.
Put it on the baking tray, leaving a large gap between the dough,
10.
Sift the flour and use a sharp blade to cut the bag,
11.
Put it in the oven for the second fermentation, put a pot of hot water in the oven to increase the humidity, and it will be 1.5 times larger.
12.
Preheat the oven to 170 degrees and bake for 20 minutes. I use the Gobik GXT60 air oven, which can be baked at the same time on five layers. If it is a home oven, use 180 degrees.
Tips:
1. The amount of sugar in cream cheese can be increased or decreased according to your sweetness preference.
2. The water absorption of flour is different. It is recommended to add 20 grams of milk slowly. The dough that is too soft is not easy to shape.
3. The amount of cocoa powder can be increased or decreased according to the coloring of cocoa powder in a company. I use Hershey cocoa powder, the color is very light.
