Cocoa Chocolate Soft Europe
by My treasure is called Panpan
Favorite
Difficulty
Easy
Time
15m
Serving
2
1. Mix flour and cocoa powder, add salt, sugar, dry yeast, and water to knead the dough, and knead the dough vigorously. After the gluten is basically formed, add softened butter and continue kneading until the dough becomes the expansion stage.
2. Put the dough in a bowl, cover it with plastic wrap or a damp cloth, and leave it to rise in a warm place for about 1 hour until the dough becomes large. Dip your fingers into the flour and gently poke into the dough, and the holes will not shrink when you pull out your fingers, indicating that the fermentation is complete.
3. The fermented dough is pressed out of air with the palm of the hand, then divided into two parts and rounded separately. Cover with plastic wrap or damp cloth for 15 minutes.
4. Chopped the chocolate and set aside.
5. Sprinkle a layer of flour on the countertop to prevent sticking, take a proofed dough, flatten it, and roll it out with a rolling pin into a long oval shape. Put an appropriate amount of chopped chocolate on the dough, roll up the edge of the dough without coating.
6. Then roll up the dough. Tuck the two sides in the middle while curling. Note that it must be rolled tightly so as not to leave any gaps. After being rolled, it is closed and has an olive shape. Put it in the oven at 37 degrees and the humidity is 70-80%, and it will be twice as big again after proofing. Put it in the oven and bake after proofing.
7. The cut is like this.
