Recipe: White chocolate apricot

Home Cooking Recipe: White chocolate apricot

Notes:

Not long ago, I discussed with the blogger cicipeng who lived in Houston. In fact, not only the supermarket, but also many chain bakery stores are very unreliable. The only recommended recommendation is the baking department of Central Market, a chain organic supermarket in Texas. It can be seen that It took a lot of thought, the variety and quality are very good, and one of them "white chocolate apricot bread" is amazing. During the baking process, the white chocolate melts in the tissue, and there is a caramel-like rich flavor in addition to the sweetness. Because the bread itself is a light and plain European bag, it does not hide the flavor of white and apricot, but it plays a role. Carefully read the table of ingredients of the bread, the original use of natural yeast, no wonder in the background has a unique flavor of mellow and slightly acidic. The sugar-free and oil-free Ou Bao tastes crisp and tough inside. When I am in the cottage, I add some butter and honey to soften the moisturizing tissue, so as to better match the taste of white and apricot, the amount is small, does not affect the light. The flavor. When I first did it, I found that white chocolate beans melted easily during the long fermentation and folding process, which affected the tendons and made the dough too sticky and difficult to handle. So when I made it for the second time, white chocolate beans and apricots They are all added during the first half of the main fermentation and the third time. Compared with the original version, I have more material in this one, and the flavor is naturally richer. This is the advantage of family DIY, regardless of cost. Note: The following formula makes a 700g bread.

Ingredients:

Steps:

  1. Mix the yeast, high flour, water, honey, and butter, autolyse (soak) for 20 to 60 minutes, add salt, medium speed for 4-5 minutes, until the gluten begins to produce

  2. Fermentation at room temperature (24C) for about 3 hours. Fold at 30, 60, 90, 120, 150 minutes

  3. Like this), a total of 5 times. At the 3rd fold, add apricot and white chocolate beans

  4. Roll round, relax, form a round shape, and place it in a triangular fermented basket with a smooth face down. Refrigerate immediately

  5. Take it out the next day, continue the second fermentation at room temperature until the finger is pressed and slowly bounce back a part. My room temperature (25C) is about 30 minutes.

  6. At the same time, the oven is preheated to 550F (290C) together with the baking sheet (see the function of the slate and baking tray). It takes about 40 minutes to 1 hour. If there is a slate with a large heat capacity, it will take a long time to warm up. Reach the predetermined temperature

  7. The dough is poured out on a baking sheet for baking paper, and the bag is cut.

  8. Pour a little boiling water into the baking tray and close the door. Take the dough, open the door, transfer the baking paper together with the baking paper, and then pour a cup of hot water in the baking tray below the water to close the door. Bake the temperature down to 450F (235C), bake for 15 minutes, remove the baking paper and the baking tray of water, cool down to 430F (220C) and bake for about 25-30 minutes until the bread is dark. If the color is too dark, cover the tin foil


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