Cocoa Chocolate Cranberry Soft Euro Bun

Name: Cocoa Chocolate Cranberry Soft Euro Bun
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 13g cocoa powder; 2.5g Dry yeast; 155g Homemade thick yogurt; 30g Sugar; 3g salt; 36g egg; 15g butter; 30g chocolate beans; 20g cranberry

by Kexin yk

4.6 (1)

Favorite

1

Difficulty

Normal

Time

2h

Serving

3

Like the taste of chocolate

The bread with Toto Cocoa is rich in flavor

Take a bite and the aroma diffuses in your mouth, making you aftertaste

Food has temperature

It has the emotion of the producer that cannot be copied in it

Mark as many as you want

There will be a beautiful cut pattern

The taste and the finished product are unique

Ingredients

Cocoa Chocolate Cranberry Soft Euro Bun

1. First make the medium dough. Mix all the medium dough ingredients and knead into a smooth dough. Put the dough in a stainless steel basin, cover with plastic wrap, and put it in the refrigerator to ferment for 17 hours.

2. Tear the middle seed into small pieces, add the ingredients except butter in the main dough and knead until it forms a ball, then add butter and knead until the film is formed, and put it in the basin with plastic wrap and proof it for 30 minutes.

3. After evenly dividing into 2 parts, ventilate again, roll round and cover with plastic wrap, and relax for 15 minutes.

4. Take a portion of the dough and roll it out into an oval shape with a rolling pin.

5. After turning it over, spread the right amount of chocolate beans and cranberries evenly.

6. Roll up and pinch the end tightly. Put it in the baking tray. Put a bowl of hot water in the oven for the final fermentation. Fermentation takes about 35 minutes.

7. The final fermentation is over

8. Spray water on the surface, sprinkle high powder, and scratch with a knife.

9. Put it into the preheated 170℃ oven, the middle and lower layer, about 17 minutes until the color. In the meantime, humidify 3 times.

Tips:
1. The stuffing in the middle can be put as you like

2. This model does not require much kneading, just take out the film.

3. Coarse grain varieties can also be changed frequently

4. I use the latest steaming oven of Baicui, which has its own water spray function. If your oven does not bring it, it is not necessary to humidify it. The difference is that the skin can be crisper.