Low-sugar Walnut Cocoa Beans Super Soft European-the Winning Work of Lezhong Colorful Summer Baking Competition
1.
Finish the Polish fermented seeds one night in advance. The method is to mix the Polish fermented materials evenly, cover them with plastic wrap or put them in a fresh-keeping box for overnight.
2.
Prepare the soup one night in advance. As a practice, mix the soup ingredients evenly, then cook on low heat until a transparent paste, let cool and refrigerate overnight.
3.
Throw all the ingredients in the main dough except walnuts and cocoa beans into the bread machine, or you can knead it by hand.
4.
Knead until you get a beautiful glove mask. If the bread machine cannot knead the strong and hard-to-break glove film, you can assist in the hand kneading.
5.
Take out the mixing rod from the bread maker and put it in for a serving until it is twice as large
6.
Take out the exhaust, and then spread the walnuts and cocoa beans evenly on top
7.
Roll up the dough from a section away from yourself
8.
Fold at both ends, then round, try to round the dough to make the dough tight.
9.
The dough is fermented to 1.5 times its size, then sift a little flour, and cut the pattern you like
10.
The upper and lower tubes of the oven are preheated at 175°C, then bake for 25 minutes, and it is ready to go out. This is how it just came out of the oven.
11.
Isn't it beautiful?
12.
This is the tissue inside, which is very soft when cut.
13.
This hot summer day, accompanied by cold milk, is a great treat, and a good day starts with this energetic walnut cocoa ruan.
Tips:
1. For the whole formula, it is important to keep the dough plump when shaping, and roll it as tight as possible.
2. If you knead it by hand, it is best to put it in the refrigerator for half an hour or more after mixing the ingredients to allow the dough to hydrate, which is conducive to the gluten journey. When you first knead the dough, it may be thinner and sticky, but once the film comes out, the dough will be a little sticky, but not sticky.
