Cooking Steps

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   Step1:Prepare Lubang seed 5 days in advance. Temperature 1525 ℃. Operate day150g whole wheat flour every 24 hours A kind of 60g pure water is mixed and placed in a covered container. It's day2110g for the first day A kind of 110g whole wheat flour A kind of Put 110g pure water into a covered container day3 and take 110g from the seed noodles the next day. Discard the rest. Add 110g high gluten flour (no longer whole wheat flour) and 110g water day45 and repeat the steps of the third day. In the next two days, purified water is not needed. Ordinary tap water is enough. Because the strain has been strong enough, Lubang seed which has been raised for 5 days can be use

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   Step2:Put the ingredients of the main dough in the chef's machine except for chocolate beans and orange peel dice. Note that salt and yeast are in different corners

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   Step3:Stir slowly until there is no dry powder, and then quickly until 67% of the gluten is formed. That is to say, the rough film can be pulled out. The broken edge is slightly serrated

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   Step4:Add chocolate beans and orange peel. Stir slowly. Do not put these two kinds of auxiliary materials at the beginning of dough beating, because particles will affect the dough to form glute

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   Step5:Put the dough in a covered container for 60 minutes. Fold and turn it over every 20 minutes to strengthen the gluten and better lock the water because the moisture content of the dough is 62.5% . it's a little thinner than the dough for steamed buns. Never add flour at will. When turning over, only sprinkle thin powder to prevent sticking. You can use plastic scraper to help turn ove

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   Step6:Turn over method: spread a thin layer of flour on the surface of the dough, and then turn it upside down on the operating platform. Fold the non powdered side up and down in four directions, left and right, and then turn it over and put it into the container

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   Step7:Second fli

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   Step8:The third 20 minute basic wake u

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   Step9:Cut the dough into four parts, each about 250

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    Step10:The back side of the smooth surface should be folded up, folded into a circle, with the mouth facing down, and put into the baking tray for the first time to wake up. It can be fermented to One point five It can also be fermented at room temperature, but the surface should be covere

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    Step11:End of first fermentatio

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    Step12:The smooth surface is stained with powder, facing up. The palm is in an arc. Pat the dough to exhaust. Then use a scraper to scrape it up and turn it over. The smooth surface is facing down. Do not touch powder on both sides

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    Step13:Fold once as shown after turning ove

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    Step14:Agai

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