Chinese Food
Dark chocolate dirty toast
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This toast is a big love for my sister and me, because we are both black qiaokong. I use 65% chocolate in the filling. If it's bitter, you can use 33.6% and 54.5% each. In fact, it's not bitter to eat 65% of them. It's just not sweet. I don't like sweet chocolate either. I use the cocoa powder of fafuna. If the brand is different, the quantity can be increased appropriately. The formula is the quantity of two 450 grams of toast.
Cooking ingredients
Cooking Steps
Step1:All materials except butter and salt are in the cook's barrel.
Step2:Mix at low speed for 3 minutes. Agglomerate. Start at medium and high speed for 8 minutes. My machine is kewood. I use 2.5 gears for medium and high speed.
Step3:When the dough is opened, butter and salt can be added. Butter should be softened in advance.
Step4:After adding butter and salt, mix at low speed, then at medium and high speed. About 89 minutes. At the end of the day, observe frequently to avoid dough breaking. The dough will not break when lifting the dough head. It can obviously feel that the dough is very elastic. At this time, the dough will be ready soon. You can stretch a piece for an interview. If it's still almost there, you can just give it another minute or two.
Step5:The dough can stretch out a thin and elastic film. Tear off the smooth and zigzag shape. The dough is ready.
Step6:Round. Basic fermentation.
Step7:The dough is ready. Start filling. Milk and dark Qiao I use water to heat. In this way, the oil leakage caused by too high temperature can be avoided.
Step8:After black Qiao melts in water, add the milk to black Qiao three times.
Step9:This kind of filling is very glossy. The key is that black Qiao doesn't leak oil. It's good to put it aside when it's done. It's also down to room temperature when it's done.
Step10:The dough is ready for basic fermentation. This time, it's about an hour.
Step11:In two. Tap round.
Step12:Round.
Step13:Round.
Step14:After rolling, relax for 20 minutes. Cover with plastic wrap.
Step15:Roll it out into a rectangle of about 20 * 40.
Step16:Turn it over. Apply 100g of filling.
Step17:Roll it up and down. When rolling it, you can stretch it at the same time. There will be more stretches at the lower level. Roll both and cut them.
Step18:Cut a knife in the middle. The head is not cut off. Cut up.
Step19:Don't make it up too loose. At last, the interface should be pinched tightly.
Step20:With Orio.
Step21:Two. Oven 35 ℃. Fermentation mode. 105 minutes. The highest point is 1cm high from the edge of the box.
Step22:Preheat the oven in advance. Heat it up to 190 ℃. Heat it down to 210 ℃. The lowest layer for 40 minutes. 6 / 7 minutes with tin.
Step23:Ready. Ready to come out.
Step24:Come out of the furnace and vibrate. Then come out of the mould.
Step25:Cool to room temperature and you can put it on.
Cooking tips:The amount of milk in the dough is not necessarily absolute. You can reserve 10 grams first. The same bag of flour is different when it's just opened and after a period of time. You can reserve some to stir for a few minutes to see if it's properly added. Of course, this recipe is not the one with high water content. Fermentation. The time of basic fermentation and secondary fermentation is not fixed. It mainly depends on whether the state of fermentation is in place. There are skills in making delicious dishes.
