Cooking Steps

1. 

   Step1:All ingredients of Polish species are well mixed and fermented at room temperature until the surface is full of bubbles.

2. 

   Step2:In addition to yeast butter, the main dough is kneaded with Polish seed until the expansion stage. Yeast and butter are added.

3. 

   Step3:Continue to knead until the tough film can be pulled out. Because there is a large amount of whole wheat flour, it cannot be kneaded to the full state. It took 25 minutes to knead.

4. 

   Step4:Mix 5g cocoa powder and 5g hot water evenly. Let cool. Weigh the dough. Cut 1 / 3 of the dough and mix well with the cocoa butter.

5. 

   Step5:Knead the two dough separately. Put the dough in two large bowls with the smooth side facing up. Cover the dough with plastic film and refrigerate for 10-17 hours. Or the dough can be fermented at room temperature in sufficient time.

6. 

   Step6:Ferment to two to three times the size. Dip your fingers in dry powder and poke to the end. There is no obvious retraction at the hole.

7. 

   Step7:Exhaust, roll and cover the plastic film for 10 minutes, then roll them out to form rectangular patches. Pay attention to the size. Put them in shorter than the mold.

8. 

   Step8:Turn the white dough over. Cover it with cocoa dough.

9. 

   Step9:Gently roll up.

10. 

    Step10:Hold them tight.

11. 

    Step11:Put the closing port down into the mold. Put a cup of hot water in the oven. Ferment twice until it is 9 minutes full. Cover the mould.

12. 

    Step12:No need to preheat the oven. Remove the water glass. Directly open 190 ℃ and bake for 40 minutes. The middle layer means that the distance between the top and bottom of the mold and the heating pipe is equal.

13. 

    Step13:Take out the mold and shake the mold. Pour out the bread on the drying stand. Slice after cooling.

14. 

    Step14:Beautiful corners and lines.