Croissant Dirty Bag
1.
Add the dough ingredients except butter to the mixing bucket of the chef's machine, turn on the 1st gear to knead the dough, and then turn to the 3rd gear for kneading.
2.
Add softened butter when kneading the dough until it is smooth, and continue to knead the dough at level 3 until the butter is absorbed.
3.
When the dough is kneaded to the expansion stage, it has good stretchability.
4.
After the dough is rounded, cover it with plastic wrap. After relaxing for 10 minutes, flatten the dough, cover it and freeze it in the refrigerator for about 30 minutes.
5.
Cut the flaky butter into cubes, put it on the square, put the plastic wrap on top and bottom, and use a walking hammer (stainless steel rolling pin) to slowly beat it flat, roll it into a square with a side length of about 19cm, and put it in the refrigerator for later use.
6.
The butter can be taken out in advance, and then take out the frozen dough, the softness and hardness should be about the same.
7.
Roll the dough into a square shape with a side length of about 26cm, and place the butter in the middle of the dough at an angle of 90 degrees. Fold the four corners of the dough to wrap the butter (do not get air in), and pinch the joints tightly.
8.
Alternately roll the dough into a rectangular shape about 60cm long.
9.
Fold the left side of the dough by 1/3 first, then cover the right side, arrange and fit well, and complete a 3 fold.
10.
Roll out the dough again in the direction in which it is folded, and complete the second three-fold (depending on the state of the dough, directly fold it for the third time or refrigerate and fold it for 30 minutes).
11.
Roll out the dough again in the direction of folding, and complete the third three-fold. Wrap the folded dough and put it in the refrigerator to relax for 30 minutes.
12.
Take out the refrigerated dough and roll it into a strip with a thickness of about 0.6cm and a width of about 16cm.
13.
After cutting off both ends, divide the dough sheet into strips about 8cm wide and 16cm long, take a portion of the dough sheet, put chocolate on one end and roll it up.
14.
Place the dough on a baking sheet lined with greased paper.
15.
Put the dough into the fermentation tank, set the temperature to 28 degrees, and the humidity to 75%, and ferment for about 2 hours to twice the size. The cut surface of the fermented dough is more distinct.
16.
Hot air circulating oven, preheat well in advance by 200 degrees, move the dough into the baking tray and put it in the middle layer for baking. Bake until the dough is fully expanded and then turn to 180 degrees to continue baking. Bake until the surface is golden, about 15 minutes.
17.
After the bread comes out of the oven, place it on a grid to cool.
18.
To make chocolate sauce, heat the whipped cream until there are small bubbles on the side, then pour it into the chocolate, heat the water, and slowly mix until it is smooth and smooth.
19.
Put the bread on a wire rack, put it on a baking tray lined with plastic wrap, drizzle the chocolate sauce, sift the cocoa powder, and make a delicious dirty bag.
Tips:
1. This formula can make about 7-8 Big Mac dirty bags. If you want to make a smaller one, you can roll it out a bit thinner at the end. There is cocoa powder in the dough, and chocolate is also wrapped in it, and there is smooth chocolate sauce and cocoa powder on the surface, which is full of energy. After a bite, the bread goes from the inside to the outside, from the richness of chocolate to the crispness of the bread, and the multi-layered taste buds are very enjoyable.
2. The hardness of the butter wrapped in should be similar to that of the dough to avoid oil breaking during the rolling process; keep the butter wrapped in a low temperature state during the production process. If you feel that the butter has become soft, you can stop the operation and put it in the refrigerator. Operate after refrigerating.
3. The rolling pin is easier to operate with a walking hammer, and the light wooden rolling pin is easy to roll unevenly.
4. When rolling, you can sprinkle dry powder on the countertop to prevent sticking, but when folding, you must sweep away the excess powder of the dough. The rolling method should be alternately rolled on the front and back, so that the butter can be more evenly distributed.
5. The temperature during the final fermentation should not be too high, the best temperature is around 25-28 degrees to avoid melting the butter.
6. The baking temperature and time are for reference only, please adjust appropriately according to the actual situation.
