Ingredients
"Flour?300g", "Yeast 2g", "Eggs?40g", "Orange Juice+Pulp 70g", "Cold Water 60g", "Artificial Honey (or Honey) 30g", "Unsalted Cream (later) 30g", "Salt 1g", "Pureed Cocoa Powder? discretionary"
Practice
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1: "Orange juice + pulp" for the juice of a chanterelle plus some peeled and deseeded pulp and a little bit of orange zest because there is accounted for the weight of the pulp, so add some extra water in this regard, depending on the circumstances of the discretionary addition of the amount of water ※ Artificial honey is the conversion of sugar syrup, the method, please see: crystal clear You can also use honey directly to make additions, will be more flavorful.
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2: (Panasonic SD-BMS105T Mode30 Oolong Dough Mode) Put all the ingredients except "unsalted butter" into the bread machine container and set the bread machine to Mode30 "Oolong Dough Mode" machine a **** only beat for 15 minutes and then finished ※ Please pay attention to the salt and the yeast powder should be separated. Please keep salt and yeast powder separate and avoid direct contact with each other to avoid affecting the fermentation.
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3: (Panasonic SD-BMS105T Mode30 Oolong Dough Mode) After the machine has finished the first run, put the cream in the container and set the machine to Mode30 Oolong Dough Mode again and let the machine run for another 15 minutes ※ Please remember to cover it to prevent it from overflowing when mixing. Please remember to put the lid on to prevent overflow.
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4: After two Mode30 *** half an hour of beating in the bread machine, take out the dough and knead it, cover it with plastic wrap and let it rest and ferment for an hour. After an hour, press the fermented dough to deflate and divide it into two equal portions, then cover it with plastic wrap and let it rest for 20 minutes, and you will see that the dough has obviously expanded. It will be easier to roll out the dough.
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5: Brush a layer of buttercream around the 8-inch cake mold and set aside.
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6: Take one portion of the dough and roll it out into a square shape. Sprinkle the top evenly with cocoa powder and leave the edges of the dough around the sides to make it more manageable. three strips into a braid and set aside.
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8: Divide the remaining dough into six equal portions of smaller dough and six equal portions of larger dough. Roll out the six larger doughs into rectangles and spread them with the brewed cocoa powder, then roll them up and fold them in half, set aside.
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9: The first dough braid head and tail together into a round ball placed in the middle of the cake mold a small ball, a folded roll in this way six small dough and six small rolls are placed around the edge of the middle of the braid rolls can be placed in 60 minutes for the final fermentation.
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10: Set the oven to 170 degrees Celsius (top), 170 degrees Celsius (bottom), 170 degrees Celsius (bottom), and place the mold on the lower level (bottom). Brush the fermented dough with a layer of egg wash and put it into the preheated oven to bake
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