Dirty Bag
1.
All the ingredients of the main dough except the butter are put into the bucket of the bread machine, and the dough mixing program is started for 20 minutes.
2.
Put in the softened butter and start the kneading process again for 20 minutes. The dough is kneaded to the expansion stage, and it has good stretchability. It does not have to be filmed. After the dough is rounded, cover it with plastic wrap and relax. After 10 minutes, the dough was flattened, covered and placed in the refrigerator for about 30 minutes, and I forgot to take pictures.
3.
Use this time to make butter slices, add 30 grams of low-gluten flour, 10 grams of cornstarch, and 5 grams of cocoa powder into the mixed powder of 30 grams of low-gluten flour, 5 grams of cocoa powder, and mix well.
4.
Spread it flat on a piece of oiled paper and fold the edges of the oiled paper to obtain a rectangular butter slice. The thickness of the butter slice is even. Put it in the refrigerator for 20 minutes; take out the refrigerated main dough, roll it out into a rectangle, and the size can wrap the butter slice. , The softness and hardness of the main dough and butter slice can be controlled by hand.
5.
The main dough wraps the butter slice, the interface is in the middle position, press the excuse position lightly, press flat, pinch the edge to close the mouth, press the dough lightly with the rolling pin, the force must be consistent, not too hard, do not break the butter, and remove the dough Roll out the middle to both ends, in the same direction, do not fold back and forth in half, complete the first quarter-fold, put it in the refrigerator for 20 minutes (after each folding, put it in the refrigerator and relax for 20 minutes before rolling).
6.
Take out the refrigerator and roll it out again. From the left one third, fold to the right, one third from the right, and fold to the left to cover one third of the previously folded quilt. Fold it three times like a quilt. Put it in the refrigerator for 30 minutes.
7.
Take the dough out of the refrigerator and roll it out into a long piece of dough. The specific width should be based on the width of the original chocolate. The edges are cut neatly and divided into four evenly. In the recipe I placed a small piece of Dove dark chocolate and placed the dark chocolate on the dough piece. One end of it, rolled up and wrapped in it, (oil in one hand, in a hurry, it’s impossible to take pictures)
8.
After the roll is finished, place it in a baking tray with oiled paper, put it in the oven, put a bowl of warm water under it, and carry out humidity fermentation. Because the open crisp wraps butter, the fermentation temperature cannot exceed 30 degrees, and the fermentation time is about 2 hours; directly put the oven without electricity Change the hot water until the fermentation is complete.
9.
After preheating the oven at 180 degrees for 10 minutes, put the baking tray into the middle layer and bake at 180 degrees for 15 minutes.
10.
After the bread is out of the oven, place it on a grid to cool it down, and place the bread on top of two chopsticks on a plate with a larger area than the bread.
11.
Drizzle the chocolate sauce and sift the cocoa powder to start eating.
12.
The chocolate sauce is added with a thick layer of cocoa powder, not too delicious.
13.
When this photo was taken, my son was eating, saying that he was busy and not free!
Tips:
1. When the dough is not easy to roll, put it in the refrigerator to relax and roll it out.
2. The recipe for making chocolate sauce has been passed down before, you can refer to it.
3. My friend, don’t forget to like it!
