1. First use 100 grams of warm water and 5 grams of white sugar to ferment the yeast. You can also test the activity of the yeast in this step.
2. Except for the butter and the remaining 40 grams of water, put all the ingredients into a cooking bowl and mix them well
3. Pour all the fermented yeast water into the flour, and then add the remaining water to the flour, because the water absorption of the flour is different
4. The dough at the beginning will be very sticky. When kneading the dough, a plastic scraper can be used to help us shovel off the dough stuck on the cutting board.
5. Knead the dough with your hands, like washing clothes. Knead forward and then back again, just knead back and forth. At this time, the dough will stick to your hands and the surface is not smooth. It’s okay to continue kneading at this time. Don’t add flour. Malleable, the opened dough has holes formed into teeth
6. At this time, add the pre-softened butter and continue to knead. The butter is "horrible" at the beginning.
7. But as the kneading progresses, the butter will gradually be absorbed by the dough. If you continue to knead the dough, the dough becomes smooth and full of elasticity.
8. Check the strength of the gluten timely, and carefully stretch the dough. At this time, the dough can form a thin film, but the film is not particularly tough, and it is relatively easy to break. The cracked hole is irregular, not Smooth round shape, this time the dough has reached the expansion stage, this time it’s okay to make a meal bag
9. At this time, weigh the total amount of dough, take half of the dough and add cocoa powder, knead it evenly, put it in a cooking bowl, and wrap it with plastic wrap
10. Put the oven water into a bowl of warm water, put the dough in the oven to ferment, adjust the function to the fermenting area, and set the time to 35 minutes
11. The fermented dough is exhausted
12. The fermented dough is exhausted
13. Arrange two types of dough, press them into the same size, and overlap each other
14. Roll it up again, weigh it again, and divide the total amount of dough into a strip into 12 portions
15. Put the divided dough into the 12-line muffin cake mold of French Baker, and then carry out the second fermentation
16. After fermentation, take out the bread at room temperature and set aside, preheat the oven, the upper and lower temperature is 160 degrees, 10 minutes
17. The penultimate layer, the upper and lower temperature is 160, 18 minutes
18. The finished product, haha, the baby can’t wait to taste it as soon as it’s out.
19. Finished product
20. Finished product
Tips:The water absorption of the flour is different. The water in the recipe is reserved for 10-15 grams, and adjusted appropriately. (This temperature is for reference only, please adjust according to the temperature of your own oven)
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