Cocoa spiral(ke ke luo xuan mian bao )

Cocoa spiral

Introduction:

"The prescription belongs to Mr. Meng, but I still reduce the amount of sugar. Originally, I wanted to put hazelnut chocolate sauce in it, but I didn't have enough chocolate, so I had to use the original cocoa kastar sauce

Production steps:

Step 1: put all the ingredients except butter in the main dough into the inner barrel of the bread maker, in the order of liquid before solid. Sugar and salt are placed diagonally. Dig a hole in the middle of the flour, put in yeast and cover with flour.

Step 2: start the dough mixing procedure of the bread maker. After one procedure (15 minutes), the dough is basically smooth. Put in the softened butter and start a dough mixing procedure again.

Step 3: at the end of the third dough mixing procedure, take a small piece of dough and unfold it slowly, showing a large film that is not easy to break, then stop dough mixing (45 minutes for the actual dough).

Step 4: take out the dough from the bread maker and put it into the bowl again.

Step 5: low temperature fermentation in oven (28-40 ℃) and temperature monitoring with thermometer.

Step 6: during the dough fermentation, make cocoa kastar sauce. Put the fresh milk, soft sugar and egg yolk into a small pot and mix well with an egg beater.

Step 7: sift in low gluten flour and corn starch, mix well.

Step 8: turn down the heat and stir until sticky. Add cocoa powder and butter and mix well.

Step 9: cool the prepared cocoa kastar sauce, take it out and put it in a container, cover it with plastic film and refrigerate it.

Step 10: after the dough fermentation (temperature 28-40 ℃, time 150 minutes), the volume of dough becomes 2.5 times of the original. Dip your finger into the surface and insert a hole in the middle. The hole does not retract immediately and the surrounding surface does not collapse, indicating that the fermentation degree is just right.

Step 11: take out the dough, weigh it after exhausting, evenly divide it into 6 parts, roll it round, cover it with plastic film, relax for 15 minutes, press one dough flat and roll it into an oval shape.

Step 12: turn the dough from the long side.

Step 13: roll into a cylinder.

Step 14: rub into long strips.

Step 15: knead the 6 dough into long strips of about 45cm.

Step 16: fix the dough about 2cm away from the tip of the screw tube and pinch it tightly.

Step 17: turn the spiral tube, wrap the dough round the spiral tube, and pinch the mouth tightly.

Step 18: place the rolled dough on the oiled paper baking tray, keeping a distance between them.

Step 19: ferment twice in the oven and monitor the temperature (28-40 ℃) with a thermometer. Keep a bowl of hot water moist.

Step 20: ferment until the dough volume is doubled (28-40 degrees, about 50 minutes), evenly brush a layer of whole egg liquid on the surface.

Step 21: preheat the oven at 190 degrees, heat it at 190 degrees, heat it at 160 degrees, middle layer, and bake for 15 minutes.

Step 22: after coming out of the oven, let it cool and pull out the screw tube.

Step 23: take a small flower mounting bag, cut a small opening at the tip, put the flower mounting mouth into the bag, and stick it out from the opening to put the cocoa kastar sauce into the flower mounting bag.

Step 24: let the bread cool and load with cocoa kastar sauce.

Materials required:

Jinxiang high gluten flour (main dough): 100g

Meimei low gluten flour (main dough): 50g

Soft white sugar (main dough): 15g

Whole egg liquid (main dough): 20g

Fresh milk (main dough): 80g

Angel gold high sugar tolerant instant yeast (main dough): 1 / 2 tsp

Salt (main dough): moderate

Butter (main dough): 10g

Fresh milk (cocoa custard sauce): 150g

Soft sugar (cocoa kastar sauce): 35g

Low gluten flour (cocoa kastar sauce): 15g

Corn starch (cocoa kastar): 10g

Cocoa powder (cocoa custard sauce): 2 tsp

Mayonnaise: 1

Butter (cocoa custard): 10g

Note: 1. There should be some space at both ends of the spiral tube not to wrap dough, so as to prevent the bread from breaking away from the spiral tube during the secondary fermentation or baking process. 2. It is difficult to pull out the spiral tube after the bread is cooled. The mold looks smooth, but it's not anti stick. Next time you can try whether the bread can be easily pulled out when it's just out of the oven. If it doesn't work, you have to work hard and oil it in advance.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ke Ke Luo Xuan Mian Bao