This recipe is a recipe shared by the original chef of Maishan Qiujialin. I liked his bread very much, so I immediately tried it after seeing it. It is crispy and soft inside, and has a good taste. It is characterized by no oil and no sugar, and the dough. Basically no need to worry! It’s quite simple to operate, share it with everyone.
Add yeast to water (normal temperature), stir with egg, then add salt and stir until completely dissolved. (Before I made bread, I heard that salt and yeast could not be put together, it will affect the fermentation, but this recipe puts yeast and salt. Dissolve it in the water together, and the bread made after it is also very good. It is obvious that nothing is absolute. In short, everyone can do it with confidence.)
Pour all the high-gluten flour, cocoa powder, and chocolate beans into the solution and mix well.
The dough is very humid. It can be sticky and sticky on the hands. It can be combined with egg pumping and scraper. In short, the dough can be mixed with no dry powder. It can be covered with a damp cloth or plastic wrap and fermented for 40 minutes.
Pour the dough on the countertop covered with dry flour and use the dough to make a dough cake about 4cm thick.
Fold left and right
Fold again from front to back
Put the folded dough into the container again and ferment for 40 minutes.
After the second fermentation of the dough, it is about 1.5~2 times larger than before. Pour the dough on the countertop filled with dry powder and gently pat it into a 4cm thick cake.
Slightly shaped, use the dough divider to cut the dough into 15~20cm strips (I will probably cut 5 long doughs for the amount of recipe)
Twist the dough into a twist
Put the twisted dough into the baking tray, cover with plastic wrap, and ferment for the third time, 40 minutes.
Place the fermented dough in a preheated oven at 220 ° C and bake for 25 minutes.
The finished product is crispy after being baked, but the heart is very soft and delicious.