Net Red Dirty Bag
1.
Mixed with Chinese materials, hand kneaded smoothly. Seal and refrigerate for 17 hours. Take out the honeycomb shape inside. Medium material: high powder 80g, low powder 20g. 5 grams of sugar. 3 grams of fresh yeast. 60 grams of water.
2.
Add the medium type to the main dough ingredients including butter and knead until smooth. Knead to 80% gluten degree. No need to touch with your fingers. Pull it with your hand and be flexible later. The butter here needs to be softened and added.
3.
Knead the main dough, flatten it, and wrap it in plastic wrap. Refrigerate for 40 minutes. It can also be frozen for 20 minutes.
4.
Butter flakes-wrap in butter to soften, add low powder, and stir evenly with cocoa powder.
5.
Spread the stirred chocolate butter on a piece of greased paper.
6.
Fold the edges of the oil paper to get a rectangular butter slice. The thickness of the butter slices should be equal. Put it in the refrigerator for 20 minutes.
7.
Take out the refrigerated main dough and roll it out into a rectangle, the size of which can be wrapped around the butter slice. The softness of the main dough and butter slices can be controlled so that they can be bent by hand.
8.
The main dough wraps the butter slice with the joint in the middle position. Tap the excuse location and press flat. Pinch the edge to close the position.
9.
Use a rolling pin to gently press the dough sheet with the same strength. Don't use too much force and don't break the butter. After gently pressing this way, it will make you easier in the process of rolling.
10.
Throw away powder. Roll out the dough from the middle to the ends, in the same direction, do not roll back.
11.
After rolling out the dough, cut off the edges at both ends. A quarter from the left, fold to the right. Three quarters from the right, fold to the left. The interfaces meet.
12.
Continue to the center and fold in half to complete the first four-fold. Put it in the refrigerator for 20 minutes.
13.
Take out the refrigerator and roll it out again. One third from the left. Fold to the right. One third from the right, fold to the left. Cover one-third of the previously folded over. 3 fold like folding quilt. Complete this fold. Put it in the refrigerator for 20 minutes.
14.
Take out the refrigerator and roll out the dough to grow 35 cm. For dough pieces with a width of about 10 cm, the specific width depends on the width of the chocolate you place the filling. The edges are neatly cut and divided into 6 evenly.
15.
In the recipe, I placed 3 Valrhona milk chocolates. Place the chocolate, roll it up and wrap it in it.
16.
After being rolled, it is placed in a baking tray for fermentation. Because of the butter in the crispy wrapper. The fermentation temperature should not be too high. The temperature should not exceed 30 degrees. The fermentation time is about 2 hours.
17.
Heat the whipped cream and put the chocolate in the whipped cream while it is hot. Let stand for a while and stir well.
18.
The bread is out of the oven and spread out to cool, and the glaze chocolate ganache glazes on the surface.
19.
Sift the cocoa powder on the surface. You can eat it.
Tips:
1. For crispy things, the temperature must not be too high during fermentation. A high temperature will cause the butter to melt and the layers will be mixed. 2. The sandwiched chocolate should be high temperature resistant chocolate. If you have a chocolate bar, it will be more convenient to handle. 3. Fresh yeast is selected in the formula and converted into dry yeast. Divide by 3. 4. Wrap it in butter, you can feel the taste of the added powder.
