Cooking Steps

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   Step1:First of all, we need to prepare the solution, mix the yeast solution with water, and then put it into the French powder T6

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   Step2:Mix evenly and cover with plastic fil

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   Step3:We can ferment at 25 ℃ for 6 hours and then refrigerate for 18 hours, but because the dough of the middle class only needs to ferment for 12 hours, we can also lazy at room temperature for 12 hours to make the flavor difference of the ferment liquid not obvious

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   Step4:Next, let's mix the yeast solution and water for the Chinese dough. I use the mixed fermentation yeast solution of raisin, mango and blackcurrant

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   Step5:Sprinkle the yeast powder and let it stand for 5 minutes to melt the yeast powder, then put the high powder into i

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   Step6:Mix evenly at low spee

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   Step7:If you beat it to this state, the batter will be very wet

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   Step8:Cover with plastic wrap, ferment at room temperature (25 ℃) for 2 hours, then refrigerate for 10 hour

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   Step9:This is the Fermented Chinese dough. It's very wet and sticky. The natural gluten has been formed

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    Step10:Let's make black sugar water and mix it with wate

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    Step11:Stir continuously during slow cooking with low hea

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    Step12:Boil for one minute, turn off the fire, cool down the temperature of black sugar water to about 50 ℃, take 240g and soak it in Earl's black tea powde

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    Step13:Why don't you soak tea in boiling sugar water for 12 hours when it's cold and still? Because hot tea will produce astringent taste, you can slowly soak it at low temperature for a long time to completely volatilize the aroma of black tea and black sugar

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    Step14:Then let's soak the dried fruit in rum and let it stand for 12 hours. This picture is dried raisins

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    Step15:Here are some dried fruits I have participated in (Blueberry dried orange peel diced honey diced cherry dried etc.

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    Step16:Add black tea water with black sugar and high gluten powde

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    Step17:Sprinkle yeast to avoid direct contact between yeast and black sugar water and sweet deat

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    Step18:Slightly mix and evenly add liquid seeds, mix and evenly add middle seed

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    Step19:Medium speed to extended state, salt added, high speed to film ou

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    Step20:Pour in the chocolate beans and filter out the dried ru

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    Step21:Mix evenly at low speed, do not stir vigorously, just mix into the dough, because the dried fruit will destroy the gluten in rapid mixing

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    Step22:First fermentation 27 ° 70 humidity 30 minute

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    Step23:30 minutes at a tim

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    Step24:Sprinkle some hand powde

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    Step25:Don't pull it out by hand, it will damage the gluten, turn over the baking tray, and shovel it down gentl

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    Step26:Triple the dough to make it ferment more evenl

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    Step27:Spread out 27 ° 70 humidity and continue to ferment for 30 minute

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    Step28:One hai

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