Cocoa Soft European~Unchanging Coffee Love Festival
Overview
The cocoa soft pastry with chocolate beans is not only good-looking, but also has a rich chocolate flavor when you take a bite, making you feel happy! ! !
Tags
Ingredients
Steps
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Mix all the main ingredients except butter and heat-resistant chocolate beans, and knead the dough using the post-oil method until it is fully expanded.
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Finally, add the chocolate beans, knead evenly, put it in a container, and place it in the refrigerator to ferment. (10 hours)
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The next morning, take out the dough and make it double the original volume. Dip your fingers into the dough and poke holes in the middle. If it doesn't shrink or collapse, it means it's fermented.
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Divide the dough into six equal portions, roll into balls and rest for 20 minutes.
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I covered it with a cake cover to prevent any moisture from escaping.
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After resting, shape the dough and place the shaped dough on a baking sheet lined with baking paper.
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I put it directly in the oven for secondary fermentation. (Do not turn on the oven)
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When the oven is preheating, place the pie stone on the bottom baking sheet and preheat it (210 degrees).
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After the second fermentation is completed (the dough becomes larger in size and ferments after being gently pressed and slowly rebounding), place it in a preheated oven and bake at 190 degrees for 22 minutes. When you first put the bread in, pour half a cup of hot water on the pie stone to create steam.
