1. Prepare material A. If the butter is frozen, it needs to be cut out in advance to soften. Ingredients A: 250 grams of high-gluten flour, 10 grams of cocoa powder, 5 grams of milk powder, 12 grams of fresh yeast (or 4 grams of dry yeast), 2 grams of salt, and 20 grams of fine sugar , 190 grams of milk, 20 grams of butter
2. In addition to salt and butter, first pour the flour into a clean noodle-making bucket, pour the liquid, fine sugar into the corner, dig a hole in the flour and put fresh yeast in it. In summer, it is recommended to use ice milk to control the noodle temperature.
3. Turn on the cook machine, and the ingredients are mixed into a dough. Turn to gears 2-3 and beat until it is slightly smooth. The thick film can be pulled out. Add salt and softened butter. The cook machine is tied with an ice pack to control the surface temperature.
4. Turn to gear 2 and beat until the butter is fused with the dough, then turn to gear 3 until it spreads. The dough is smoothly hung on the dough hook, and a strong and transparent film can be pulled out by gently pulling it apart.
5. Hold the dough with both hands and fold it to the outside of the body several times. After rounding it, put it in a noodle bucket or a clean basin. Cover with plastic wrap. The temperature is 27-28℃. The first fermentation takes about 30-40 minutes.
6. Prepare material B during fermentation. Bingxin filling material B: 250 grams of milk, 50 grams of caster sugar, 18 grams of corn starch, 1 egg, 5 grams of cocoa powder, 150 grams of light cream, 4 grams of cocoa powder
7. Pour the milk into a non-stick milk pan, pour the confectioner’s sugar into the milk, turn on a low heat and bring it to a boil, stirring constantly
8. After boiling, remove from the heat, take another clean basin, put 5g of cocoa powder, cornstarch and eggs, quickly beat evenly with egg extract, pour half of the milk that has just been boiled, and stir while pouring
9. After stirring, pour it back to the milk pot with the remaining half of the milk, heat it on a low fire, stir while heating until it becomes thicker (semi-liquid state), and it is fully gelatinized, and leave it aside to cool and set aside
10. Add 4g of cocoa powder to the refrigerated whipped cream and beat it with an electric whisk. If you want the bread to burst, just beat it until there are lines and no flow. If you want the filling to be less fluid, you can mix the whipped cream It's okay to be older
11. Pour the cold cocoa custard sauce in step 9 into the whipped cream, mix it with egg soot, cover it with plastic wrap, and keep it in the refrigerator for more than half an hour
12. Once the shot is completed, fermented to 2 times the size (see the status, time is just a reference), just dip your fingers in the flour and poke the hole without rebounding or collapsing. Take out, gently fold and press to exhaust
13. Divide the dough into 60 grams each, 8 servings
14. The temperature is 35 degrees, the humidity is 75%, the second fermentation is carried out, and the fermentation is twice as large, and the surface can be rebounded slowly by lightly pressing the finger
15. At the end of the second round, preheat the oven in advance, up and down 170 degrees. After the fermentation is complete, put it into the preheated oven to the lower middle layer, turn 160 degrees, and bake for 20 minutes
16. After roasting, take it out and transfer to a cold rack to cool down
17. After it’s cold, take out the Bingxin filling and put it into the piping bag (the flower mouth filled with puffs is not available at the end, but a small round mouth is acceptable), poke a hole in the bottom of the meal bag, and insert the piping mouth at a 45-degree angle. Squeeze the filling in 360 degrees
Tips:1. You can reserve a little bit of the noodle making liquid, and add it according to the water absorption of the flour.
2. Control the temperature of the noodles. The end of the noodles is about 25-26 degrees, not more than 28 degrees. You can use ice milk or a noodle bucket to help an ice pack to control it.
3. This filling is squeezed into 8 meal packs, just right! The filling must be refrigerated before squeezing in, and it will be cold when you eat it.
4. Please adjust it according to your own oven when baking mildly. In this article, the PE3050 oven is used.
