Chinese Food
Black eyed bean bread
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I learned this Black Eyed Pea together with my friends. I don't know if it's a recipe from the original wheat hill. But it's a recipe from a bakery school. Today, I made black eyed beans according to the formula. It's very delicious. Personally, I don't think it's much different from the original wheat hill. The main difference is the choice of chocolate beans. Careful friends will find that the dark eyed peas in the original wheat hill are melting when they bite the chocolate. So we must choose the kind of chocolate that will melt after baking. It happens that there is such chocolate at home. So we tried to do it once. The step chart will show you which kind of chocolate I used. It is convenient for friends to choose. [black eyed bean] material - 200g high gluten flour, 10g cocoa powder, 30g hot seed, 40g sugar, 3G yeast, 3G salt, 140g water, 20g butter and 30g chocolate bean. Scalding - 20 grams of flour and boiling water 20ml welcome to WeChat official account -xfdyl_fo.
Cooking ingredients
Cooking Steps
Step1:First do the hot seed. Put 20g of high gluten flour into 20ml of boiling water. Stir well with chopsticks. The original request is that the refrigerator be kept overnight for use. I will use it directly.
Step2:200g of high gluten flour, 10g of cocoa powder, 30g of hot seed, 40g of sugar, 3G of yeast, 3G of salt, 140g of water and 20g of butter can be stirred by oil method until the dough can pull out the film. (see the video for details
Step3:Put the kneaded flour in the toaster for 1 hour. One hour later, dry the flour with your fingers. Poke a hole in the middle of the dough. The hole does not retract. No collapse proves that the fermentation is completed.
Step4:Take out the dough. Put in 30 grams of chocolate beans. Gently mix. Because this chocolate bean is easy to melt, I put it in after fermentation.
Step5:I use this brand for chocolate beans. Black chocolate beans from guitard quettard, USA.
Step6:Divide the dough into 50g / piece. Roll it round. Cover with plastic wrap and relax for 30 minutes.
Step7:Press the dough gently. Turn it over. Wrap in 8g chocolate beans.
Step8:Squeeze the seal down. It's round. Gently press the dough flat.
Step9:Put the dough into the baking tray in turn. Leave enough space in the middle.
Step10:Put it in the oven for a second fermentation for 1 hour. Put a bowl of hot water to ferment.
Step11:Ferment to twice the original size. Spread a layer of whole egg liquid on the surface.
Step12:Put it in the middle layer of the preheated oven and bake for 18-20 minutes.
Step13:You can eat it when it's cold.
Step14:It's the best when it's just out of the oven to cool. Because the crust is still crispy. There's no soft inside. Bite down the melted chocolate. Don't mention how delicious it is.
Cooking tips:There are skills in making delicious dishes.
