Two Chieftains(liang kuan tu si )

Two Chieftains

Introduction:

"I made two big toast for you today. We don't have enough to share. These two guys have different tastes. There is always one you like. Let's have a look."

Production steps:

Step 1: 540g high flour, 60g sugar, a little salt, 4G yeast, 1 egg, 25g milk powder, 280g water, 50g butter.

Step 2: Honey bean filling: 180g honey bean, divide into three parts. Chocolate filling: 1 tbsp high flour, 1 tbsp corn starch, 50g chocolate, 1 tbsp cocoa powder, 30g sugar, 35g milk, 1 egg yolk, 10g butter.

Step 3: make chocolate stuffing first: pour all the ingredients except butter and protein into a large bowl, and then mix all the ingredients except chocolate.

Step 4: put in the microwave oven for 30 seconds to melt the chocolate, stir well, add the protein, stir well.

Step 5: stir the solution.

Step 6: put it into the microwave oven to heat it again, take it out every 30 seconds and stir it until it becomes a solid, then I heat it twice to form a ball.

Step 7: add butter while it's hot and knead into dough.

Step 8: put in the plastic film, roll it into a square slice, and refrigerate it.

Step 9: add all the dough materials except butter into the basin, knead them into a soft and smooth dough, and adjust the amount of water according to the water absorption of flour.

Step 10: add butter and knead the film.

Step 11: basic fermentation to 2-2.5 times the size, I put it in the cold room for 8 hours.

Step 12: it's so big.

Step 13: the whole dough is about 1kg, I divided a 400g chunk to make chocolate toast, and three 150g pieces to make honey bean toast, and the remaining 150g was frozen in the refrigerator as old noodles. The method of large dough rounding is to push the dough forward with one hand for one circle, and then turn it 90 degrees until the dough surface is smooth and round.

Step 14: the method of rolling small dough is to wrap the dough in hand (see Figure 14) and roll it in circles on the panel to make the dough gradually round. Generally, it will be round after rolling more than 40 times, that is, the wrist is very tired.

Step 15: cover the dough with plastic wrap and relax for 15 minutes.

Step 16: first make honey bean toast, roll the dough into a cow tongue shape, put a portion of honey bean evenly, and leave a white edge around (see the biggest black bean in the middle, who is lucky to eat it).

Step 17: fold the long side to the middle, pinch the seal tightly, and roll it up from the bottom.

Step 18: roll up.

Step 19: prepare the other two in turn and drain them into the greased toast box, leaving a distance between each.

Step 20: roll the dough into a large square, refrigerate the hard chocolate filling, tear off the preservative film and put it in the middle of the dough.

Step 21: fold the four corners of the dough to the center, completely pack the stuffing, and pinch the joint tightly (I don't have standard rolling, so it's ugly).

Step 22: fold the sandwich surface three times. The so-called three fold is to fold the two opposite sides in turn by 1 / 3, which is equal to folding twice. After folding, the shape is 1 / 3 of the original size (I don't know if I understand, ask again if I don't understand).

Step 23: roll up from bottom to top.

Step 24: roll up.

Step 25: cut it in half from the middle (suggest using a big and fast knife. I use a small fruit knife, which is almost sliced one layer at a time).

Step 26: wash up the cut surface and put it into the toast box.

Step 27: put two boxes of toast in the oven, put hot water below, and ferment again.

Step 28: about 60 minutes to double the size.

Step 29: put it into the preheated oven, the middle and lower layers 160 degrees for 30 minutes (I covered a homemade lid on the honey bean toast, roasted chocolate toast for 30 minutes, roasted honey bean for 33 minutes, OK).

Step 30: it's easy to demould the roasted chocolate marble.

Step 31: Honey bean toast, open the lid while it's hot.

Step 32: it's not easy to demould. I'm a little fidgety.

Materials required:

High flour: 540g + 1 tablespoon

Egg: 1

Milk powder: 25g

Water: 280g

Butter: 60g

Honey bean: 180g

Corn starch: 1 teaspoon

Chocolate: 50g

Cocoa powder: 1 tablespoon

Milk: 35g

Protein: 1

Sugar: 60g

Salt: a little

Yeast: 4G

Sugar: 30g

Note: 1. Adjust the amount of water according to your own flour. 2. Adjust the time and power according to your microwave oven and oven. 3. I haven't figured out the capacity of my toast box. The seller said it's 750g. I think it's 450g in general. This time, it's just 500g. So parents must pay attention to the capacity when they buy the toast box. Of course, the brand and quality are also very important. 4. Honey beans can also be replaced with raisins, cranberries and other dried fruits, but soak them in warm water and filter them dry in advance. 5. There is no skill to make bread. The most important thing is patience. What you make is clean, safe and healthy. 6. Keep the bread at room temperature, do not refrigerate it.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Liang Kuan Tu Si