High gluten flour 300g Low gluten flour 80g Cocoa powder 10g Egg 1 (shell removed) 54g Trained milk 55g
Water 182g Yeast powder 4g Salt 3g Butter 20g
Cocoa Dirty Steak Buns
Weigh all the ingredients first, then throw everything in the bread machine except the butter to start the kneading function and the dough is 10 minutes.
Initial expansion can be achieved after kneading a program
Initial expansion, thick film holding up the dough, broken hole with distinct jaggedness
Next, use a spatula to cut the dough into small pieces, which will allow the dough to film more quickly.
At this point you can add butter, then continue to activate the kneading function to knead the dough
Round the dough and set it aside, covered with plastic wrap, to relax for 3 minutes.
Then check the condition of the dough and you can pull out a thin, tough glove film just fine
Next, divide the dough into 6 equal portions, roll out, cover with plastic wrap and let rise for 20 minutes.
Take a piece of dough, roll it out into an oval shape and turn it out with the help of a spatula.
Roll one end thinly from top to bottom, pinch and twist into a long strip.
Fix the bread one by one.
Place on a baking sheet and place a pan of warm water with the breadcrumbs in the oven with the door closed to ferment until doubled in size.
At this time, take out the fermented dough and sift a thin layer of cocoa powder. Preheat the oven at 190 degrees for 10 minutes.
Bake the dough in preheated oven at 170℃ for 15 minutes (temperature varies from oven to oven, please adjust the time and temperature according to your temperament).