Chocolate square buns
Overview
I love dark chocolate no matter how I eat it.
Tags
Ingredients
Steps
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Filling preparation: Mix flour, corn starch, sugar and cocoa powder evenly.
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Add milk and mix well.
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Melt the butter and dark chocolate over low heat and mix well.
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Add the dark chocolate butter paste and egg whites in step 3 to the milk paste in step 2 and mix well.
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Heat over low heat, stirring constantly, until it forms a dough.
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When the dough is not too hot to handle, wrap it in plastic wrap, roll it into a sheet, and put it in the refrigerator for later use.
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Combine the ingredients of the starter into a smooth dough. After it has doubled in size, mix it with the main dough ingredients (post-oiling method) to form a smooth dough. Knead it until it expands. Wrap it in plastic wrap and put it in the refrigerator for 30 minutes.
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Roll out the frozen dough into a rectangular shape and place the frozen chocolate filling in the middle.
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Wrap it up and pinch it tightly.
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Roll it out into a 1CM thick rectangle and fold it in half from left to right.
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Fold again, wrap in plastic wrap and freeze in the refrigerator for 20 minutes.
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Roll out into a 1CM thick rectangular sheet.
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Cut off the irregular corners and divide the bread dough into square pieces.
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Cover with plastic wrap and ferment until doubled in size. Spread egg yolk liquid on the surface. Preheat the oven to 180 degrees and heat the upper and lower layers for 20 minutes. The leftovers can also be doubled in size and placed in a toast box. Bake for 35 minutes.
