Double Chocolate Popping Buns
Ingredients ?
High gluten flour 230g
Low flour 20g
Cocoa powder 15g
Milk powder 15g
Sugar 30g
Milk 85g
Water 95g
Salt 3g
Yeast 3g
Butter 20g
High-temperature resistant chocolate beans 30g
Dark chocolate coins (filling) moderate amount
Double Chocolate Popping Buns Directions ?
Pour the ingredients except butter and salt into the chef's machine barrel, mix well on low speed and switch to high speed to beat the dough. In summer, we recommend freezing the liquid ingredients or tying an ice pack.
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Knead until smooth, then add the butter and salt, mix well on low speed, then switch to high speed and beat until the dough reaches 9 points.
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Add the chocolate beans to the dough by folding and mix well.
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Place the dough in the fermentation box and let it rise until it doubles in size.
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After the first rise, divide the dough into 16 equal portions, knead the dough and let it rest for 20 minutes.
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Press each small dough to exhaust and roll out again to cover with chocolate coins (can not be added)
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Place the dough into baking pan and let it rise again until double in size at 35-38 degrees Celsius and 75% humidity.
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After fermentation, sprinkle with flour and put into the oven to start baking, 180 degrees for 20 minutes, the surface of the heavy color in time to cover with tinfoil.
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Please put it into a sealed box at room temperature or freeze it. It is recommended to finish it in two days, this amount is gone in one day in my house haha!
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It is impossible to resist the high calorie wow!
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Tips
The amount of water in the recipe should be increased or decreased according to your own situation.