Chocolate dirty bag
Overview
Chocolate Dirty Buns are born because of their appearance. The bread looks dirty, and your hands and face are dirty after eating. It bursts with juice in your mouth. It is precisely because of its dirtyness that it becomes popular. Delicious, good-looking, and logically becoming a new internet celebrity in the bakery industry. Take one bite and bite into the thick chocolate and meringue, filling your mouth with a crispy fragrance... Such a healing food, do you like it? 😀😀Good morning!
Tags
Ingredients
Steps
-
Except for butter, put all the main ingredients into the bread machine barrel, open the lid of the bread machine and knead the dough.
-
Select the dough mixing program of the bread machine, open the lid, and set the time to 15 minutes.
-
After the time is up, add the softened butter.
-
Select the kneading program of the bread machine again, set the time to 15 minutes, and knead the dough until it is smooth. Repeat this step again. The entire kneading program is 3 times (plus the one before adding butter).
-
After the program is finished, take out the dough and check the condition. You can pull out a thin and elastic film.
-
There is no need to ferment the dough. Divide the dough into 6 equal parts (about 115 grams each), roll them into balls, cover with plastic wrap, and put them in the refrigerator to rest for 30 minutes (to prevent the dough from fermenting too quickly and affecting the taste).
-
Taking advantage of this time, we will make sandwich cream. Prepare softened butter, add cocoa powder and cake flour.
-
Mix well.
-
Put in plastic wrap, flatten, and refrigerate for 10 minutes.
-
Take out a piece of dough that has risen.
-
Roll it out from top to bottom, try not to roll it back and forth.
-
Turn over and put the sandwich cream (about 36 grams) in the middle.
-
Wrap the cocoa dough around the sandwich cream and turn over.
-
Roll it into a rectangular shape and roll it out gently, trying not to expose the filling.
-
Fold 1/4 from the top down, fold 1/4 from the bottom up, and then fold in half.
-
Fold it like a quilt, fold it in four.
-
Cover with plastic wrap and refrigerate for 15 minutes.
-
After the time is up, take one piece of dough and roll it into a rectangle.
-
Roll out the dough into a rectangular shape 25cm x 10cm wide.
-
Turn over and repeat step 15, folding in quarters.
-
Fold it.
-
Wrap it in plastic wrap in the freezer and let it rise again for about 15 minutes.
-
After the time is up, take out a piece of dough and roll it into a rectangle again, making it as long as possible (so that the layers can be richer).
-
Roll out the dough into a rectangle about 40cm x 10cm wide.
-
Flip gently and use a knife to cut off the left and right sides and the bottom edge.
-
Don’t waste the cut pieces. Arrange them and place them on top. Add about 15 grams of chocolate and roll them down.
-
The interface must be placed below.
-
Complete the bread embryos in sequence, leaving a gap in the middle, and put it into the oven that is not open. Put a bowl of warm water in the oven to maintain the humidity and temperature. The fermentation temperature should not exceed 30 degrees (because it is butter wrapped in open pastry, the fermentation temperature should not be too high to avoid mixing the pastry). The humidity is 75%, and the fermentation time is about 2 hours.
-
The fermented bread is raw and the dough has clear cut layers.
-
Preheat the oven to 180 degrees and bake for 25 minutes.
-
After the time is up, take it out of the oven and let it cool.
-
Melt the glazing ingredients, whipping cream and chocolate in hot water, let it sit for a while, and stir evenly.
-
Pour the chocolate sauce over the cooled bread.
-
Sift in the cocoa powder (not too much cocoa powder will affect the taste, just a thin layer).
-
Okay😁
-
Finished product picture.
-
Finished product picture.
-
Finished product picture.
-
Finished product picture.
