Red Dates Walnut Cocoa Soft European
1.
Weigh all the ingredients of the Polish starter and mix them evenly.
2.
It is fine when the starter is fermented to three times its original volume and there are obvious honeycomb holes on the left and right sides.
3.
When the starter is fermented, we can cut the jujube with walnut kernels, and don't chop them too much.
4.
Use all the ingredients for the starter and bread, mix them evenly, and knead the dough with the post-oil method.
5.
Knead the dough to the fully extended stage, and you can easily pull out the thin and flexible fascia.
6.
Separate 130 grams into the refrigerator to ferment (because the dough is small in size, it is very hot now, and put in the refrigerator to prevent it from over-fermenting).
7.
Add an appropriate amount of cocoa powder and walnuts and red dates to the remaining dough and knead well.
8.
At this time, there are two doughs, one is white and the other is cocoa, for basic fermentation.
9.
When the dough is fermented to twice its original volume, the basic fermentation is complete.
10.
The cocoa dough is divided into four equal parts, and the white dough is divided into two parts
11.
Take a raw color dough, roll it into a round piece with a rolling pin, and wrap it in a cocoa dough.
12.
Wrap it like a bun.
13.
Get four doughs.
14.
Take a piece of dough and use a rolling pin to help shape it.
15.
This shape is borrowed from Stollen bread.
16.
Use scissors to cut a few close hearts.
17.
Put the four shaped loaves in the baking tray.
18.
At this time, you can set the oven to bake at 190 degrees for 20 minutes. When the oven door is closed, the oven will automatically preheat. After the preheating is complete, the buzzer can be used to bake.
19.
Put the heart-to-heart on the bread, and sieve high-gluten flour as a decoration. (Remember to remove the paper before entering the oven)
20.
Put it in the preheated oven.
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