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The croissant-shaped buns are also chocolate-flavored

Chocolate buns

Ingredients: (can make 12 pieces)

300g all-purpose flour, 150g water, 15g chocolate, 3g dry yeast, 30g fine sugar, pig 10g of oil (optional).

Steps:

1. Then mix all the ingredients, cover with a damp cloth and let stand in the refrigerator for 15 minutes (to help hydration).

2. Knead the dough until it is smooth, or use a dough press or chef's machine.

3. Roll it into a 38×14 rectangle, then divide it and roll it up.

4. Ferment for 25 minutes at 35 degrees Celsius. The dough will slowly rebound when poked with your finger. If it is light and fluffy when picked up, it means it is ready. Pour warm water into the pot and steam over high heat for 13 minutes after the water boils. Turn off the heat and simmer for 3-5 minutes.