There Can be A Lot of People to Make Appointments. Do You Dare to Make Appointments with Dirty Bags?

There Can be A Lot of People to Make Appointments. Do You Dare to Make Appointments with Dirty Bags?

1. Pour the ingredients except butter and salt into the mixing bucket of the cook machine.

2. Turn on the cook machine to knead the dough, knead the dough until it is smooth and elastic, and add the softened butter.

3. Continue to knead until you can pull out a relatively smooth film, round the kneaded dough, cover with plastic wrap and let it rest on the table for 5 minutes.

4. Roll the kneaded dough into a rectangular shape, wrap it in plastic wrap, and freeze it in the refrigerator for about 30 minutes.

5. At the same time to make butter slices, take a piece of greased paper, fold it on all four sides, cut the butter into pieces, about 0.7 cm thick, and put them in the greased paper.

6. Use a rolling pin to tap a few times to make the butter more malleable. Use a rolling pin to flatten a rectangle with uniform thickness.

7. Sprinkle flour on the chopping board and take the dough out of the freezer. The width of the dough does not change, and the length is rolled to double the size of the butter.

8. Put a piece of butter in the middle. The dough and butter should be soft and firm to avoid mixing.

9. Fold the dough on both sides toward the middle and pinch the seams around so that the butter is completely wrapped in it.

10. Roll out the dough to lengthen it.

11. Fold over one third of one end of the dough, and then fold the other end over. This is the first three-fold. Cover the folded dough with plastic wrap and put it in the refrigerator to chill and relax for 20 minutes.

12. The refrigerated dough continues to be rolled out and folded in three layers according to the steps just now. After two foldings, wrap the dough in plastic wrap and put it in the refrigerator to chill and relax for 20 minutes.

13. Fold it for the last time after refrigerating. Just as just before, roll out three layers of folds and put it in the refrigerator for 30 minutes.

14. After three times of folding, roll the dough into a rectangle with a thickness of 0.4mm and a width of 22cm.

15. Cut off the uneven ends, and then divide the dough into 4 equal parts, the width is the same as the length of the baking chocolate.

16. Place a bar of chocolate on one side of the dough, roll it up and then place a bar of dark chocolate, and then roll it up.

17. Place the rolled dough on a baking sheet lined with greased paper.

18. Fill the water tank in the steamer with water.

19. Select the fermentation function of the steamer, and the temperature is 25°C.

20. Place the baking tray in the middle of the steaming oven.

21. Prove for 90 minutes until the dough doubles in size.

22. The fermented dough is placed in the middle layer of the steaming oven preheated to 200°C.

23. Bake for about 18 minutes with the top and bottom grill function.

24. Remove after baking.

25. To make chocolate ganache, add 50 grams of whipped cream and 50 grams of chocolate, heat over water and stir until the chocolate is completely melted.

26. After pouring chocolate on the toasted bread, sprinkle a layer of cocoa powder on the surface, and the delicious dirty bag is ready.

27. Finished picture

Tips:

1. During the production process, the dough should be kept at a low temperature to prevent the butter from being too soft and being rolled out;
2. If the dough shrinks a lot during rolling, put it in the refrigerator and relax it for a while before rolling it out;
3. The temperature of the second fermentation should not exceed 28 degrees, otherwise the butter will melt in advance, which will affect the effect of cracking.