Not Sweet and Greasy, Hand-opened Crispy Dirty Bag

Not Sweet and Greasy, Hand-opened Crispy Dirty Bag

1. Soften 135 grams of butter at room temperature, cut into slices, arrange them in a square, (as shown in the picture), spread half of the greased paper. (The oil paper should be about 60cm in length and fold it in half.)

2. Then fold the oil paper in half and cover it

3. Tap

4. Continue to roll into about 20x20cm with a roller. Put it in the cold...

5. Take advantage of the butter refrigeration time to prepare the main dough ingredients

6. In addition to the butter and salt, the main dough material is poured into the mixing tank of the cook machine or bread machine.

7. Mix at low speed until no dry powder is visible, then knead at medium speed until thick film, (as shown in the picture) the torn edge is rough.

8. Add the butter and salt that have been softened at room temperature... Continue to low speed until no butter is visible, and then knead the dough at high speed.

9. Knead it to a transparent film (as shown in the picture) and make the break smooth.

10. Finish the kneaded dough, wrap it in plastic wrap, and freeze (in winter) for 26 minutes – 30 minutes. Don't freeze it.

11. Take out the frozen dough. Tip: (Because the dough contains a lot of butter, if it becomes sticky during the operation, it must be dusted but not too much).

12. Use a rolling pin to roll it out as shown in the picture. The length is about twice as long as the butter flakes.

13. Put the chilled butter slice in the center.

14. Fold it tightly to the left and right.

15. The seams must be gently flattened.

16. The above direction remains unchanged, and continue to roll out with a roller.

17. Cut off the uneven edges at both ends.

18. Divide the center line by the total length of the dough, and fold it in half on the left and right.

19. Follow the above steps to fold in half. That is, the first roll (three fold) is completed.

20. Keep the above direction unchanged, continue rolling with a roller, the thickness is about 4mm, and cut off the uneven edges at both ends.

21. Divide the center line by the total length of the dough, and fold it in half on the left and right.

22. Fold in half again. That is, the second roll (three folds) is completed. Tips: Since the dough has been rolled twice, the gluten can no longer bear to roll again, so refrigerate and relax.

23. Insert tip: The folded width above is about 12cm as a reference. This is the picture taken from above.

24. Wrap the plastic wrap and put it in refrigeration for about 35 minutes. (relaxation)

25. Take out the loosened dough and pay attention to the direction! The above direction does not change.

26. The last roll is completed... Tip: (The thinness of the dough can see obvious butter, but the skin should not be broken to avoid mixing.) Cut off the uneven edges at both ends. The total length is about 44 cm.

27. Cut 4 portions...

28. Wrap a piece of chocolate from one end. Tip: (If you don't like too sweet, choose the same 65% pure cocoa chocolate like me)

29. There are exactly four dirty bags in the recipe.

30. Please see the tips at the end of the recipe for the fermentation method... Do not turn on the power to turn on the oven function. Fill the bottom baking pan with hot water, and continue to replace the hot water after cooling until the fermentation is complete.

31. It takes about 3 hours to complete the fermentation...The state is about 1.5 times the original.

32. Preheat the oven 180 degrees for 5 minutes in advance. Place the baking tray in the middle level. Add the heat to 180 degrees and lower the heat to 165 degrees, and bake for 25 minutes.

33. Come out... let it cool.

34. Next, let's make the glaze part, 40 grams of chocolate and 40 grams of whipped cream, and warm it over water.

35. To completely melt.

36. You can use a piping bag or pour it directly onto the surface of the dirty bag and sift the cocoa powder.

37. The dirty bag is ready.

38. I can't wait to cut one, the layering is obvious, the outside is crispy and the inside is tender. Crisp but not sticky

39. The state of the next morning is no problem at room temperature for 24 hours in winter. If you like it, try it.

Tips:

1- The kneading must be in place and a thin film must be formed, so that the dough will have good ductility.
2- If there is stickiness during the rolling process, be sure to sprinkle a small amount of high powder to prevent sticking, so as not to stick to the skin and break the crisp
3- An important tool for rolling is recommended to use a roller, the rolling pin is still not easy to operate.
4-Step 30 Fermentation problem: Be sure to pay attention to the temperature around 26 degrees and not too high. Due to the large amount of butter in the crust, too high a temperature will cause the butter to melt. Most of the ovens on the market do not have low-temperature fermentation (how can they be so backward), so normal temperature fermentation can be used, but the time is relatively long. It can also be placed in a closed container, constantly adding and replacing hot water. Just like me, you can just put the oven without electricity and replace the hot water until the fermentation is complete.
5- Every oven will have temperature deviation, the above temperature is for reference only, you must be familiar with your own oven temperature. It is recommended that the temperature of the primer should be about 10 to 15 degrees lower than the temperature of the upper fire.
6- During the baking process, the bread will leak oil. As the bread matures, the oil leaks will gradually disappear. This is a normal phenomenon. Until the end of oil leakage, it can also be used as a reference for bread maturity.