Cocoa Japanese Bread (black Bean Paste)
1.
All ingredients except olive oil are put into the chef's machine and knead until the dough is expanded. Add olive oil and continue kneading until the dough is fully expanded. Pull out the film.
2.
The kneaded dough is tight for 10 minutes
3.
Divide into 50 grams each
4.
Divide the black bean paste into one 10g spare
5.
Take a piece of dough and place it on the black bean paste
6.
Tighten the dough with a tiger's mouth
7.
Put on the baking tray
8.
Put a plate of warm water in the air furnace to start the fermentation function
9.
When fermented to 1 time, take it out. Use a watering can to spray a little water on the dough and put a few black sesame seeds on the dough. At this time, preheat the air stove at 200 degrees for 10 minutes.
10.
Lay the sesame seeds on top of the bread with a silicone pad or oil paper
11.
Use two other baking pans to press on it and bake at 170 degrees for 15 minutes
12.
The finished product is out
13.
Finished picture
14.
Finished picture
15.
Finished picture
16.
Finished picture
17.
Finished picture
Tips:
1. The water absorption of flour is different, and the water absorption is different in different environments.
It is recommended to reserve 10-15 grams of water (liquid) in the recipe, and adjust it appropriately.
(This temperature is for reference only, please adjust according to the temperature of your own oven)
2. The filling can be added according to personal preference
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