I always like the soft feeling of dough in my hands.
Look at it changing little by little.
I can’t help wondering how amazing it is.
I think the pastry chefs chose this profession.
Most of them are because they like the thing that can create miracles and surprises at any time.
How can I not be attracted by this endless change?
Every attempt will have different results waiting for you.
Every moment is the most anticipated.
Share this delicious soft bag to everyone.
Soft cocoa bags
300 grams of high gluten flour, 10 grams of cocoa powder and 3 grams of salt
30 grams of sugar, 160 grams of milk and 1 egg
Yeast powder 4g, butter 25g
1. Mix all the ingredients except milk together, then pour in the milk while stirring, kneading into a soft dough. The amount of milk needs to be added or subtracted according to the degree of the dough’s softness and hardness.
2.The next step is to rub the dough out and take it back like rubbing clothes, and then rub it out and take it back. I repeat this action all the time. I rubbed it for less than 30 minutes, and then I could get out the glove film.
3. Take a piece of dough down and stretch it slowly. The dough has great toughness. It’s not easy to be pulled off, so it’s OK.
4.Then cover the dough with a fresh-keeping film and put it in a warm and humid place to wake up for about an hour and a half, depending on the surrounding temperature.
5.During the dough fermentation time, we make fillings, and first pick out the walnut kernels.
6 raw walnuts are stir-fried in a pot, which is more fragrant and crisp.
7 Black currant raisins soaked in water for a while.
8. Press mung beans or red beans cooked in a pressure cooker into mud, add sugar and stir evenly.
9.When dough is doubled in size, it can be taken out and deflated.
10. The dough just made is opened in such a delicate and flexible drawing state.
11 After exhaust, the dough is divided into four parts.
12 rolled into an oval shape.
13 Sprinkle the freshly fried walnuts, raisins, mung bean paste or red bean paste separately. Then roll it up and down.
14.Fourteen and fourteen are all rolled up. Hand-shape them.
15.Place it on a baking tray lined with oil paper. Draw patterns on it with a sharp knife. Then sprinkle some high gluten flour on it. Put the baking tray in a warm and humid place for secondary fermentation.
16.After 16 second fermentation, the dough grew twice as big as the original dough. Comparing with the above figure, it can be seen that the dough in this picture is obviously one circle fatter than that in the previous one.
17.The oven is roasted at 165 degrees for about 30 minutes. It needs to be covered with tin paper to continue roasting in order to avoid too dark skin color.
18 out of the oven! The inner tissues are delicate, soft, chewy, and the outer skin is slightly crisp. The taste is very good.
The article is reproduced from Fei Lin’s Art