1. After mixing the Chinese ingredients, knead them into a dough. Keep refrigerated for 17 hours. It is recommended to make it the night before. Use the next day.
2. Tear the middle seed into small balls, knead it with the main dough material, add butter after the dough is smooth, and knead until the film is released
3. Put the dough in a container and start basic fermentation.
4. After the main dough has been fermented to twice its size, exhaust the air, and divide the dough into small doughs of about 60 grams. Here I am about 63 grams of dough per piece. Round, cover with plastic wrap, and relax for 20 minutes.
5. Roll out the loose dough and press the edges thinly with your hands. Place the chocolate filling and wrap the chocolate inside. Pay attention here! Be sure to squeeze the mouth tightly.
6. For the choice of filled chocolate, it depends on personal preference. As long as it is patient chocolate. The shape is not limited, you can wrap it in.
7. Place the chocolate-filled dough into the mold. I chose a paper model. Place it in a place with a temperature of 35 degrees and a humidity of 75%. Ferment to double the size.
8. After fermentation is complete, heat the oven for 180. Bake for 12 to 15 minutes. If you choose a metal mold, the lower heat temperature should be adjusted slightly higher than the upper heat.
9. Let cool after baking and glaze ganache on the surface. Sift the cocoa powder.
10. It can also be sealed and stored without glazing. Drizzle the noodles before eating.
Tips:1. Regarding 2 shots, if you choose to put it in the oven, it is recommended to put a cup of warm water and the water temperature should not exceed 50 degrees. 2. About the chocolate in the recipe. You can choose milk chocolate or dark chocolate according to personal preference. Milk chocolate is slightly sweeter than dark chocolate, so the amount of sugar in the blending can be appropriately reduced. But it is not recommended to reduce most of them. 3. The amount of water in the formula is not recommended to be added at once, because the water absorption of flour is different, it is recommended to add it in batches. 4. The temperature of the oven feels the temper of the oven. 5. For the fresh yeast used in the recipe, if you choose to use dry yeast, divide it by 3.
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