Orange Chocolate Shredded Bag
1.
Mix all the starter materials and mix them evenly without dry powder. Fermented to be full of dense bubbles, the bubbles will burst when they touch the surface of the basin wall, and the batter will collapse.
2.
Main dough: Beat the eggs into the starter, mix with high powder, sugar, salt, knead into a dough, let the dough rise for ten minutes.
3.
Add the butter in batches, each time until the butter is completely absorbed by the dough, add another piece until all is added. The dough is very soft at first, keep kneading until it is complete.
4.
The kneaded dough should be fermented in a warm place with plastic wrap (not exceeding 28°C) and fermented to double its size.
5.
Prepare the filling while waiting for fermentation. Rub orange peel and squeeze orange juice! Mix butter (filling part), orange juice, orange zest, white sugar, stir well, cover with plastic wrap and set aside.
6.
Surface icing: Mix all the ingredients of the icing and use a spoon to slowly drain it. If it is thin, add some powdered sugar, and if it is thick, add a little orange juice. Put it in a piping bag for later use.
7.
Exhaust the dough, round it and relax for ten minutes, roll it out into a rectangular shape, and divide it into three strips. (It doesn’t need to be too even, it’s nice to see if it’s scattered and well-arranged)
8.
Spread an even layer of filling (not too thick) on the first strip and sprinkle with chocolate beans. Pick up the second one and place it on the first and repeat the above steps until all three are completed.
9.
Spread an even layer of filling (not too thick) on the first strip and sprinkle with chocolate beans. Pick up the second one and place it on the first and repeat the above steps until all three are completed.
10.
Cut the dough with fillings into squares of the same size, stack of three, and place them in the mold one by one. After coding, apply some fillings on the surface. Put a pot of hot water and two shots in a confined space. I put it in the oven for the second shot.
11.
After the second hair is lightly pressed by the fingers, it does not rebound. Preheat the oven at 180°C, bake for 30 to 38 minutes, observe the color, and cover with tin foil when it is golden. After baking, remove the mold and let it cool, then cut a small mouth into the piping bag and pour the icing sugar.
Tips:
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