Fragrant Chocolate Chestnut Toast
1.
Prepare the ingredients
2.
Put the dough ingredients except butter, salt and chocolate beans into the bowl of the chef's machine, and start kneading the dough
3.
When kneading reaches the expansion stage, add butter and salt to continue kneading
4.
When kneading is almost complete, add chocolate beans and knead slowly
5.
Knead until the chocolate is evenly distributed in the dough and the dough state has reached the complete stage
6.
Round the dough and place it in a 28 degree environment for a round
7.
When sent to 2 to 3 times the size, the finger will not shrink or collapse after being soaked with powder
8.
Divide the dough into 8 equal parts, and relax for half an hour after rounding
9.
Take a dough and roll it round, put in the rounded chestnut filling, close the mouth and squeeze it tightly
10.
Discharge into the water cube toast box
11.
Put the dough at 32°C and 75% humidity for two rounds
12.
1Send to eighty-nine minutes, take out the egg brush
13.
Bake in the preheated 160 degree oven for 30 minutes
14.
Finished product
15.
Chestnut puree and chocolate go very well
Tips:
The water absorption of flour is different. You can reserve 20 grams of liquid for baking time and temperature based on your own oven. The chestnut filling is fried by itself, which is very delicate. If you like to eat with granules, you can pack in some slightly larger chestnuts. It is best to eat within three days. If you can't finish it, you need to freeze it in the refrigerator.
