Net Red Black Knight Bread Recipe
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1. Let's make the starter first: the starter is something similar to middle-grade dough and old noodles. To put it bluntly, it is a piece of dough that has been sent. Mix all the ingredients of the starter. I first put in warm water, then add the yeast and sugar and stir a little, then add the flour, and use the bread machine to stir for 1-2 minutes, stir until the dry powder is not visible, stop stirring, and then cover with plastic wrap. Use the rice wine function of the bread machine to ferment, or leave it in a warm place to ferment.
It fermented to the point where the dough collapsed, and when it touched the dough, it collapsed. When you peeled it apart, you saw the internal organization into a honeycomb shape, so that it fermented well. You can also stir well, cover with plastic wrap, leave it at room temperature for 2 hours, then transfer to the refrigerator to chill overnight, and use it the next day.
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2. Then mix the starter with the ingredients except butter in the main dough. The black powder is the dark black cocoa powder.
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3. Use the kneading program of the bread machine to knead the dough for 20 minutes, pull it apart to form a thicker film, and then add the softened butter.
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4. Knead the dough for another 20 minutes, and knead it to the film state.
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5. Round the dough, cover it with plastic wrap, put it in a larger container, and ferment at a temperature of 28 degrees. It can also be fermented in a bread machine with the rice wine function of the bread machine. About 60-80 minutes, the dough will rise to twice its original size. Dip some high-gluten flour with your fingers, then poke a hole in the dough. The hole is slightly retracted to prove that the fermentation is complete. If the dough still shrinks a lot, Need to continue fermentation.
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6. After the fermentation is completed, take out the dough, ventilate, and divide 75g/piece of small dough. Round, cover with plastic wrap and relax for 30 minutes.
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7. After relaxing, roll out the dough into an oval shape. Turn it over and rotate it 90 degrees to thin the bottom edge.
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8. Roll up from top to bottom. Pinch the joints tightly, and then round them to make them longer.
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9. Arrange into the baking tray, leaving enough space between each.
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10. Put the baking pan into the upper layer of the oven, and put a large bowl of hot water underneath. There should be a certain gap between the hot water and the baking pan. Close the oven door and let it ferment for about 50 minutes. There is no need to turn on the fermentation function of the oven. The temperature of the hot water is about 45 degrees. Do not put boiling water, it will cook the dough and make the bread not tasty.
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11. The dough is fermented to twice its original size. Dip dry flour with your fingers and press on the edge. You can see that the dents rebound a little, but there are dents, indicating that the fermentation is complete.
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12. At this time, you can preheat the oven, and fire up and down 180 degrees for 10-15 minutes. Brush the surface of the dough with egg whites. Because this color is very dark, it can't be seen by brushing with whole egg liquid, so just brush the egg white directly, or brush with milk.
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13. Place in the middle of the oven and bake at 180 degrees for 15 minutes. Bring out of the oven and place on the grill to cool.
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14. When it cools, you can make cheese filling: add sugar and lemon juice to the cream cheese and beat it evenly with an electric whisk.
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15. Pour in whipped cream and beat evenly.
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16. Oreo biscuits take out the inner filling, put the biscuits in the bag, and crush them with a rolling pin.
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17. Pour into the cheese and beat evenly so that the cheese filling is ready.
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18. Cut the bread in the middle, don't cut it. Put the cheese filling into the piping bag, use a eight-tooth chrysanthemum mouth, and squeeze it into the bread cut at will.
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19. Put two Oreo biscuits and sprinkle some powdered sugar on the surface to complete.
Tips:
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