Chinese Food
The most detailed and authentic net red dirty bag
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Net red dirty bag, rich chocolate with ganashi, with chocolate to praise the crisp taste, bite open and spread in the mouth layer by layer, there is indeed a net red style, let people love and hate, hate it, of course, heat. This time, it's completely hand kneaded noodles, hand opened crisp, which consumes not less heat, so the relatives who love work will not be fat ~ ~ winter is a good time for opening crisp, We must take more time to do it. The power and technique of rolling the crisp skin are the same as rolling the sugar skin. Only by holding the soft force can we avoid oil leakage
Cooking ingredients
Cooking Steps
Step1:Ingredients - can make 56 chocolate dough - 200g high gluten flour, 50g low gluten flour, 30g sugar powder, 12g cocoa powder, 110g water, 50g eggs, 5g dry yeast, 8g milk powder, 5g salt, 25g butter, 130g butter (wrapping) Chocolate Ganache - 50g chocolate, Cream 50g surface decoration - cocoa powder baking - 180 degrees. 2025 minutes or so 1. Prepare all materials of chocolate dough. Butter softened at room temperatur
Step2:Knead all the ingredients in the dough (except 25g butter and 130g butter).
Step3:Add 25 grams of butter and continue to knead the dough.
Step4:Until the dough is smooth, you can pull off the film that will be broken. Then wrap the plastic wrap and refrigerate for 20 minutes.
Step5:Wrap 130g in butter and cut into slices. Put neatly into small fresh-keeping bags.
Step6:Use a rolling pin to roll the butter into a thin and even rectangular piece, and put it in the refrigerator for refrigeration.
Step7:Take out the dough relaxed in step 4. Put some flour on the chopping board to prevent sticking. Roll the dough into a rectangle. It's about a circle larger than the butte
Step8:Take the butter out of the refrigerator. Put it in the center of the dough
Step9:Fold the four corners of the dough towards the center and completely cover the butter piec
Step10:Use a rolling pin to roll out the patches. When rolling out, try to roll out the patches as thin and even as possible. Do not roll out the patches too hard.
Step11:Fold the dough inwards from 1 / 3 of the way. Fold the other side inwards as well. Finish the first three fold and refrigerate for 15 minutes
Step12:Take out the relaxed dough. Repeat step 1011 to finish the second three fold. Then repeat step 1011, three fold in total. Wrap the dough with plastic wrap and put it in the refrigerator to cool and relax for 20 minutes tips - if the dough is in good condition, the three fold step can be completed continuously. However, in case of butter melting and oil leakage, if the dough is in serious retraction when opening, immediately put it back in the refrigerator to cool and relax until the dough is in good condition and easy to operat
Step13:Take out the relaxed dough and roll it into a rectangle with thickness of about 5mm, which is thin and unifor
Step14:Cut off the parts with irregular edges and corners, and put the patch
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Cooking tips:There are skills in making delicious dishes.
