Chocolate Sweetheart
Overview
I have been here for three years, watching, admiring, and trying, but I am a novice when it comes to taking pictures. Last week, I picked up the camera and it took me an hour to adjust the aperture. There was nothing but waterfalls here. . . . . But it would be unreasonable not to start again, so here is the first recipe of my life, I hope we can work together.
Tags
Ingredients
Steps
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Material diagram
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Put the ingredients except butter and high temperature resistant chocolate beans together and knead until the surface is smooth and a thicker film can be drawn out. Add butter and knead until expanded.
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.Add chocolate beans and mix well.
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Basic fermentation takes place in a warm place.
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The dough will expand to 2-3 times in size and the basic fermentation will be completed.
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Deflate the dough and divide into 50g pieces.
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After rolling, let rest for 15 minutes.
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Roll the rested dough into an oval shape.
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Turn over and thin the long bottom edge, and roll it into an olive shape from top to bottom.
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Roll the dough into a slightly longer shape and flatten slightly.
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. Fold the dough in half, staggering the sharp corners a little.
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Use a knife to make a cut in the middle, but don't cut into the sharp corners.
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With the long pointed corner facing up, fold the dough out from the cut into a heart shape.
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Turn them over one by one and arrange them on the baking sheet, place them in a warm and moist place for final fermentation. When the fermentation is completed, brush the surface of the dough with milk. Remember, it is milk. Place in the middle rack of a preheated 180-degree oven, turn the heat up and down, and bake for about 14 minutes.
