Viennese Hummus Bread

Viennese Hummus Bread

1. Making soup (one day in advance): Prepare the ingredients for making soup.

2. Pour boiling water, salt and flour together and stir well. After stirring, the temperature of the soup will be 65 degrees. Put it into a fresh-keeping bag and freeze for 20 minutes before use.

3. Make the main dough (one day in advance): Prepare all the ingredients for the main dough. The butter flakes soften at room temperature.

4. Other ingredients are poured into the mixing bucket of the chef's machine.

5. Start the cooking machine and mix at slow speed for 6 minutes, then at medium-high speed for about 3 minutes, until the dough is smooth and doughy.

6. Add the softened butter three times and stir at medium speed for about 6 minutes.

7. Until the butter is completely absorbed by the dough.

8. Cut a piece of dough and pull out a uniform and thin glove film, and the dough is complete.

9. The temperature of the reconciled dough is between 24-26 degrees, put it in a rectangular non-stick mold (serving as a fermentation turnover box), cover with plastic wrap, and ferment for 30 minutes at room temperature 27 degrees.

10. Then flatten the fermented dough, cover it with plastic wrap, and put it in the refrigerator (about 3 degrees) overnight for 16 hours.

11. Take out the refrigerated and fermented dough from the refrigerator, warm it to 16 degrees at room temperature, and divide it into 75 grams.

12. Roll into a long strip, cover and relax for 20 minutes.

13. Then roll the strip into a 15 cm long rod shape, use a cutting knife to make an opening on the surface obliquely, and then put it into the baguette mold

14. Put it in the oven, 28 degrees, 75% humidity, and finally ferment for 1 hour.

15. Brush the surface of the fermented bread with whole egg mixture (except the indicated amount), put it in the middle of the oven, and bake at 160 degrees for 15-20 minutes.

16. I use a household oven. If you use an open stove, heat it up to 200°C and down to 190°C, and bake it for 16 minutes. Different ovens can adjust the baking temperature and duration according to the actual oven temperature.

17. Let’s make the chocolate cream filling while the bread is baking. If you only eat red bean paste, this step can be omitted.

18. Pour the white chocolate into a small milk pan and heat it to 45 degrees to melt.

19. Pour in the butter, cut into small pieces, melt and add Cointreau (you can leave it alone) and stir well. If there is a homogenizer, stir until it is smooth and delicate. If there is no homogenizer, it is beaten with an electric whisk just like me. After stirring, put it into a piping bag and put it in the refrigerator until half-solidified.

20. Take the toasted bread out and let cool.

21. Open at 35 degrees on the side, cut 2/3 of the depth, don't cut it.

22. Squeeze a strip of chocolate cream into the cut bread, and then squeeze a strip of red bean paste.

23. The amount of filling can be based on personal taste. Generally, a 15 cm long bread contains 18 grams of chocolate cream filling and 21 grams of red bean paste filling. Squeeze the filling and it's done.

24. finished.

Tips:

1. Regarding the arrangement of the operation time, for your reference: I made the soup at 3 pm the first day, prepared the ingredients + noodles at 3:30, and fermented the noodles at room temperature for half an hour after making the noodles at 4 o'clock, then 4 o'clock. Half put in the refrigerator and refrigerate overnight for 16 hours. At 8:30 the next morning, take out the dough and continue the operation, relax for 20 minutes + shaping for 10 minutes + final fermentation for 1 hour + baking for 20 minutes + stuffing for 10 minutes, and it is all done at 10:30.
2. What I made is each 15 cm long bread, each dough is 75 grams, and after rolling, a large learn-to-cook French stick mold can hold exactly 6 sticks. If you want to make a 25 cm long one, each dough needs 100 grams. Vienna dough has a high oil content, so the temperature should be controlled between 28-30 degrees during proofing to prevent the fat from melting and exuding.
3. The effects of low-temperature delayed fermentation (refrigeration at 3 degrees, overnight fermentation for 16 hours): 1. The operating time is more flexible and convenient. 2. Increase the flavor of bread. 3. Delay the aging of bread.
4. There are two ovens in my house, and they are used at the same time, making exactly 16 ovens at a time. If the oven at home is small, or there is no baguette mold, you can reduce the ingredients proportionally and make only half of the amount, or make the bread dough round or cupcake shape, and fill it with the filling after cutting it is as delicious.