Black Diamond bread(hei zuan mian bao )

Black Diamond bread

Introduction:

Production steps:

Step 1: 1 put the liquid material first.

Step 2: 2 add the powder and yeast. Start two kneading procedures for 40 minutes.

Step 3: 3 add softened butter and knead for 40 minutes. The dough is fermented to 2.5 times the size in a toaster.

Step 4: 4 take out the dough and put it into the toast box, then put it into the oven for secondary fermentation. When the fermentation is almost finished, prepare the cake material.

Step 5: 1 separate the egg yolk, put milk into the yolk, and beat well with the beater.

Step 6: 2 add salad oil until the oil and water mix.

Step 7: 4 sift in flour and cocoa powder and turn over the plate evenly with a rubber shovel.

Step 8: add a few drops of white vinegar into the 5 protein, make vinegar bubble, and add one third of white sugar.

Step 9: add 1 / 3 white granulated sugar with fine 6 protein, and put it into the last 1 / 3 with obvious lines.

Step 10: dry foaming of protein

Step 11: take part of the protein into the egg yolk paste, cut and mix well. Mix the rest of the protein with the egg yolk paste.

Step 12: ferment the dough to 2.5 times the size.

Step 13: cover the dough evenly with cake paste.

Step 14: bake for 20 minutes at 150 ℃ without cover, and bake for 20 minutes at 170 ℃ with cover.

Step 15: melt a little chocolate and squeeze out words and numbers.

Materials required:

High flour: 115g

Low powder: 35g

Butter: 20g

White granulated sugar: 20g

Dry yeast: 2G

Salt: 1.5g

Milk: 55g

Protein: 25g

Eggs: 2

Cocoa powder: 20g

Salad oil: 25g

White vinegar: a few drops

Note: in the process of baking, the cover is added to prevent the cake from cracking, because the temperature of bread is different from that of cake. In order to ripen the bread, the cover can slightly increase the temperature. The cake should be 150 or 160 degrees, but the bread should be higher than the cake. The lowest temperature is 170 or 180 degrees. My oven is small and the temperature is high. Temperature for your reference only.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Hei Zuan Mian Bao