Golden elephant high powder 2 10g (this amount is just enough to make a plate, 8 pieces).

Cocoa powder 10g

Fine sand sugar 25g (sugar can't be put down at all)

Salt 3g (a pinch of salt will increase the somersault of flour)

Milk 160g (with the increase of temperature, milk can be refrigerated to slow down the fermentation speed, which will be reduced to 150g in summer).

3g dry yeast (which can be lowered with the temperature to slow down the fermentation speed)

20 grams of butter (you can leave it alone, I prefer bread with butter).

30 grams of chocolate beans

All the seeds have been scalded (refrigerated for at least one hour, which can be kept for three days).

How to make small white bread?

20g high flour +20g boiling water ~ I feel that the formula water for scalding seeds is too little to change. (This summer in Tang Zhong can be omitted, and the milk should be reduced to 150g).

Except butter, salt and chocolate beans, all the other ingredients (all from Tang Zhong) are kneaded in the chef's machine for 5 minutes at a time, and used for 15 minutes after five grades. The dough feels wet and hangs on the wall. Fortunately, there is a chef's machine. I tried to pinch it with my hand, and it stuck to my hand.

You can add butter when you are not hanging on the wall; Basically, it is enough to knead a layer of film (the steamed stuffed bun does not need glove film, so the taste is very soft), and chocolate beans can be added at this time. Don't knead the dough too much. The kneading process is already fermenting, and the temperature is high. You can knead dough with iced milk. )

After 45 minutes, I felt that the room temperature was less than 20℃ and the fermentation was just right. I poked a hole without obvious retraction, and I already felt a lot of air in the dough. (Don't over-ferment)

Exhaust for 5 times, and relax for 10~ 15 minutes is enough.

Shaping immediately after relaxation ~ exhausting ~ wrapping chocolate into dough ~ entering the second round ~ it took 40 minutes at room temperature yesterday (if the first round is not in place, it will affect the speed of the second round)

I only wrapped half a piece, so I won't wrap chocolate next time.

Brush the whole egg liquid and bake in my oven 150℃, 10 minutes. Change the front and back, and then bake 120℃, 10 minutes. This is what it looked like when it first entered the oven.

Nice color.

Occasionally found this kind of man in the mirror.

Black eyed peas, it's still slightly hot, so soft. A finger press will leave a fingerprint.

Divided five doses ~

Repeat the duck tongue twice, roll it up and cut it in the middle. This makes a small meal package of 10.

I suddenly understood the cause of the plastic surgery mistake. The picture is wrong. You have to wrap the stuffing into a ball, roll it into duck tongue ~ roll it up ~ cut it in the middle.

Primary dough for 30 minutes to set for 30 minutes to secondary dough for 30 minutes to bake 18 minutes, 150℃ (actual temperature 180℃).

It's a little brittle outside and soft inside.

Another piece

I really like the orange light from the oven.

Mango cheese stuffing ~ the simplest white roast

Purple potato stuffing ~ milk powder, milk, butter, purple potato powder ~ super delicious purple potato stuffing, no package, just eat.

I like "Xiaobai" already ~ that is, the bread surface is not brushed with egg liquid ~ fire 120℃, fire 150℃, 20 minutes.