Going to the supermarket on weekends, the two brothers at the house saw the black knight bread in the supermarket baking room saying that they wanted to eat, and they wanted to buy it. The supermarket bakery sold it inexpensively, six dollars a, but small and no appetite. At first glance, it was kind of dry, so I didn't buy it. I think that children like to eat, just do it yourself. I should be fake black knight bread, black kraft bread with black cocoa powder, but my black cocoa powder is used up, I am too lazy to buy, children want to eat, I just use the Favna cocoa powder, so the color is not black. I am doing this. The "Brown Knight" who has not sunken the sun has used the Chinese method, which is super soft and has several streets outside the supermarket. It is worth trying.
The material of the dough is uniform, this is not necessary to reach the expansion stage, as long as the sputum is even, the yeast can be hydrated first with the medium material, then blended with the flour, and evenly smashed! Cover the plastic wrap and put it into the refrigerator for 17 hours. It can also be fermented at room temperature for an hour or two before being placed in the refrigerator. If you don't get it two or three times larger from the refrigerator, you can ferment it at room temperature. It will be better after a long time of refrigerating. More urgently, you can also ferment directly at room temperature, ferment to about three times the size, but the refrigeration effect is better.
The middle seed is probably three times as large, and it can be torn open with a honeycomb.
The fermented medium is made into small pieces and the material other than the butter in the main dough is brought to the expansion stage, and the butter is added to the full stage.
After the simmering, the dough is rolled into a bowl and covered with plastic wrap. After 30 minutes of relaxation, it can be relaxed, not like the state of one hair. The picture is slack for 30 minutes.
After the good, the dough is vented, and after venting, it is divided into five equal parts, covered with plastic wrap and allowed to relax for 20 minutes.
After the relaxation is completed, take a dough, grow the beef tongue and roll it up and close it. As shown above, after the five are done, they are juxtaposed into the baking tray. The non-stick gold plate can be used without padding paper or high temperature tarpaulin. I am this. The bakeware was baked directly after baking the beans, and the tarpaulin was not removed.
Then enter the oven for the final fermentation, the temperature is controlled at 35-38 degrees, the humidity is between 75% and 85%, the hot water can be placed on the bottom of the oven, the fermentation function is turned on, the hair is about twice as large, the dough is smooth, and the surface of the dough is pressed slowly. Rebound, time is just a reference, mainly depends on the state. The picture is good second.
Put in a fully preheated oven and fire up and down 180 degrees for 10 minutes and turn 170 degrees for 12 minutes. Time and temperature should be adjusted according to the actual oven, I use the Hai s80 oven.
Demoulding after cooling to cooling rack cooling
When the bread is baked, we can make the filling. After the cream cheese softens at room temperature, add the fine sugar and use a electric egg beater to beat the fluffy at low speed.
Add whipped cream and continue to sip at low speed, and send it to the cream and cheese. It is very smooth, usually 20-30 seconds is enough.
Add the Oreo biscuit powder and gently stir it evenly with a whisk. Do not over-wheep. This biscuit powder is directly ground by a grinder. If there is no crispy Oreo biscuit, you can also buy Oreo's biscuits directly and then remove the sandwich, use a rolling pin to mash or grind with a grinder. Try to break it a bit, so that it is better to squeeze into the mouth of the flower, and it will not block the mouth of the flower.
The flower bag is first installed with a flower mouth. I am 14 teeth. I can use my favorite flower mouth. Feel free. Put the prepared Oreo cream cheese filling into the piping bag.
Cut a knife in the middle of the cooled bread knife with a cut knife, you can cut it a bit deep, but don't cut it, then squeeze it into our sandwich filling. Sprinkle moisture-proof powder on the surface. The white chocolate is placed in the piping bag, the heat-insulating water melts, and then the lines are decorated on the bread embryo.
The beautiful, beautiful and beautiful dough made from the glutinous rice is super soft and tastes good. I squeezed three loaves of bread, the other two were not crowded, and I could squeeze it when I was eating.
To make bread, be sure to reserve liquid, look at the state of the dough to add as appropriate, according to the ratio of liquid to flour, the original dough of this recipe requires 40 grams of liquid, but I use 25 grams of dough after the state is just right, plus If it is thin, the water absorption of the flour is not the same, the humidity temperature is not the same, and it should be added according to the state of the dough. Be sure to reserve it. The time and temperature must be adjusted according to the actual temperature of the individual oven. There is a certain difference between the large oven and the small oven. Even if the two ovens of the same brand have the temperature difference between the dough and the main dough, the relaxation is not fermentation, there is no Said to ferment three times. It takes better to put the refrigerator in the refrigerator for 17 hours. If you are in a hurry, you can ferment it at room temperature for two or three hours, but it is still very different from the refrigerator. If you have black cocoa powder at home, use dark black cocoa powder. Some people with black cocoa powder don't like it very much. I can't accept the taste. I used it at home. Children want to eat this bread. I don't bother to buy it. I feel that "Brown Knight" is also very good.