Cocoa Whole Wheat Yogurt Leaf Shaped Pack
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 4 parts, ventilate again, roll round, 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.
7.
Use a scraper to make a cut from the middle without cutting the ends.
8.
Separate the ends and put them in the baking pan. Put a bowl of hot water in the oven for the final fermentation. Fermentation takes about 35 minutes.
9.
The final fermentation is over
10.
Spray water on the surface, sprinkle high powder, and cut a few cuts with scissors.
11.
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.
