The recipe is based on Hatch's banana chocolate soft European, which has been done many times. Friends have liked it. But the children at home didn't like the cocoa powder with a bit of bitter taste, so I modified the bottom of the tree, added the walnuts, and bite it down, all of them are nuts, and the satisfaction is soaring.
Black raisins with white rum, soaked one night in advance, the wine has not had raisins, soaked raisins, the taste will be better. If you don't have time to soak, you can steam it in water for about 10 minutes, let the raisins absorb water and let cool.
Mix materials other than butter, raisins, and walnuts to the expansion stage. Add butter to the full extension stage.
Remove the raisins and use the kitchen towel to absorb excess water. Treat the walnuts into small pieces. Tips: The excess moisture of the raisins is patted dry with a paper towel, otherwise the dough will be too sticky.
Mix the raisins and walnuts with the dough, because the content of the nuts is relatively high, and it is roughly uniform. Finishing into a group and performing a fermentation to twice as large. Tips: can be placed in the refrigerator no less than 5 degrees refrigerated fermentation, and finally the finished product will be more soft.
At the end of one fermentation, the dough was divided into 5 portions. Because the content of nuts is relatively high, it is exhausted by pressing and folding, and is proofed for 10 minutes. Use the round dough of the big dough to shape it, and try to finish the finished dough surface up.
The second fermentation was carried out to twice the size.
At the end of the fermentation, sprinkle the powder and cut the cross pattern.
The oven is preheated to 200 degrees. After the dough is placed in the oven, adjust the temperature to 190 degrees for 20 minutes. Oven temperature according to my own adjustment, my actual baking temperature is 200 degrees fire, 180 degrees under fire, my oven temperature is low.
According to some problems that the kitchen friends have, the following are summarized as follows: 1. The flour I use is gold flour, and the water absorption rate is low. Please add water according to your own flour properties. The water is about 20g water. 2, raisins soaked, must use a kitchen paper towel to gently pat the surface moisture. The whole dough is good, it is soft, but it won't be very sticky. If it is sticky, please check if the raisins are not dry, because the raisins will still hydrate during the mixing process. 3, raisins with wine soaked after the taste will be better, can not be steamed, steamed the same surface moisture, but it is not recommended to soak in water, will reduce the sweetness of raisins. 4, the amount of walnuts can be added according to preferences, I used 80g in practice, but also used by kitchen friends, but the result is that the dough is not easy to shape and smooth, this can be controlled flexibly, Adjust according to your actual operation. 5, if the refrigerated fermentation overnight, after the dough is taken out, it is recommended to warm up and proceed to the next step. Any further questions will be added later ^ _ ^