Recently, the hot practice of "net red dirty bag"
Recently, everyone has been drying the method of "net red dirty bag"If the room temperature is higher than 25 ℃, the folded surface can be refrigerated and relaxed for 10minThe fermentation temperature should not be too high, otherwise the oil level separation may occur and the molding may be affected
Step 1 . Pour high gluten flour, low gluten flour, milk powder, salt, sugar, yeast into the blender dish, and mix slowly for 1min;
Step 2 . Add water into the mixer dish and stir it slowly until there is no dry powder;
Step 3 . Add butter and salt and stir quickly until the dough is smooth
Step 4 . Take out the dough, relax it for 10min, roll it into a 2cm thick shape, wrap it with fresh-keeping film, and freeze it for 30min,
Step 5 . Take out the dough, roll it out, and wrap it in flake oil
Step 6 . Roll it out, with a thickness of 0.5cm and a length width ratio of 3:2. Fold one end to 2/3, and then fold the other end to 1/3 (three fold once)
Step 7 . Repeat the previous step twice (three fold three times)
Step 8 . Roll out the dough with a thickness of 0.3-0.4cm, and cut it into a rectangle with a width of 11cm and a height of 15cm,
Step 9 . Put the chocolate bar on the dough and roll it up;
Step 10 . Evenly code into the baking pan and pay attention to the spacing;
Step 11 . Finally wake up, put the dough into the oven, put a basin of hot water under it, ferment it twice, about 1.5h, and take out the egg brushing liquid;
Step 12 . Adjust Depp oven to fast heat level, 190 degrees in the middle and lower layers, bake for about 15min, and the color is golden;
Step 13 . Heat the light cream, pour it into the chocolate, and mix well; Pour it on bread and sift cocoa powder for decoration;
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