Name: Heart-to-heart Package
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g High-gluten flour; 20g Low-gluten flour; 52g milk; 10g egg; 10g butter; 16g Caster sugar; 1.5g salt; 1.5g Yeast (dry); 1/2 tbsp cocoa powder; 3/8 tbsp water

Heart-to-heart Package

by Nicole

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Today is an extremely ordinary day, the autumn is high, the clouds are light and the wind is light. Today, it is a somewhat special day, just for myself and the countless unknown people who are predestined...
I, low-key and low-key announce: I'm one year older, oh no, to be precise, I'm one year older...
Every birthday, my parents will give me gifts, make my favorite foods, and buy what I like. This fixed habit has been going on... Even after I leave home to go to college, my parents will still send me gifts when I am busy. When I forgot to celebrate my birthday, when I started looking through the calendar to choose birthday gifts for my parents, I suddenly realized that whether I wanted it or not, maturity had come quietly...
I chose a heart-to-heart bag and gave it to myself as a birthday gift, and even to my dear mother. Fang Zi was from Sister Liberty. When I got the book, I liked it at first sight. The exquisite and chic look. Be careful, no matter how you look at it, there are shy little students. If you give TA as a gift, it is also a good choice. This loving bun will definitely express your heart for you...

Heart-to-heart Package

1. Add a little water to the cocoa powder and mix into a uniform and viscous cocoa solution; use the post-oil method to knead the dough until the gluten is extended and the surface is smooth. Divide 70 grams of dough, mix the remaining part with the cocoa solution, and place them in a warm place for basic fermentation

2. After the basic fermentation is over, the dough is taken out and vented, the white dough and cocoa dough are divided into 6 equal parts, and the dough is rounded and relaxed for 15 minutes; the loosened dough is vented and rounded again, take a white dough and roll it into a round piece, and turn it over. Put in the cocoa dough and tighten the mouth; roll the dough into an oval dough; fold the dough in half along the long side

3. Cut a knife in the middle, don't cut it; turn the cut side up on both sides and make it into a heart shape; place it on a baking sheet lined with greased paper, and place it in a warm and humid place for final fermentation; ferment to twice the size, brush the egg liquid, oven 180° C preheat, put in the middle layer, heat up and down, bake for about 15 minutes

Tips:
1. Add the cocoa solution to the dough and knead it thoroughly;
2. The bread I make is relatively mini, and you can divide it into portions according to your favorite size;
3. Both cocoa dough and white dough can be used to make dough, but the difference in layer order is affected;
4. Note that when folding in half, the two corners should be slightly staggered to make the shaping more even and symmetrical.