Chocolate French Soft European Bun

Overview

Fully hand-kneaded dough, less oil, refrigeration and medium fermentation are the biggest features of this bread. Refrigeration and medium-fermentation methods are all designed to preserve the moisture and softness of bread as much as possible without any additives.

Tags

• bread
• butter
• egg
• high-gluten flour (150 grams of flour used for medium-sized seeds)
• white sugar
• yeast
• chocolate beans
• salt
• water

Ingredients

Steps

1. 1 Add 150 grams of flour to all the yeast and an appropriate amount of water to form a dough. Seal it with plastic wrap and refrigerate it for 24 hours;

   

2. 2 What Chinese dough looks like after it has risen

   

3. 3 In addition, make the main dough, that is, flour, eggs, sugar, salt and appropriate amount of water and knead into a ball;

   

4. 4 Tear the medium dough into several small pieces, mix them into the main dough, and knead both thoroughly. The main dough will turn yellow due to the addition of eggs, while the medium dough will turn white.

   

5. 5 Then I started to knead the dough for a while. My hand-kneading dough is no different from making the staple food of baking dough. I just keep kneading it with both hands until there is no color difference. I kneaded it for about half an hour.

   

6. 6 Divide the softened butter into small pieces, add to the dough, and continue kneading until even.

   

7. 7 I did this for about 20 minutes.

   

8. 8 Then let the dough ferment at room temperature for about 2 hours.

   

9. 9 The hair is quite strong.

   

10. 10 The effect of picking up the dough after it has risen is very strong

    

11. 11 Sprinkle dry flour on the surface and knead the dough briefly

    

12. 12 Divide the dough into 6 small pieces and let rest for ten minutes.

    

13. 13 Take a small piece of dough, press it to deflate, and add chocolate beans

    

14. 14 Fold it a few times

    

15. 15 Pinch the seal tightly and arrange it into shape

    

16. 16 Place oiled paper on a baking sheet and place the bread dough on it for secondary fermentation.

    

17. 17 Leave it at room temperature for about 50 minutes, or use the oven's fermentation function for about 40 minutes.

    

18. 18 Preheat the oven to 200 degrees for 5 minutes in advance. After placing the baking pan, adjust the temperature to 160 degrees and bake up and down for 20 minutes. Turn on the hot air.

    

19. 19 The taste has the elasticity of a soft European bun.

    

20. 20 It tastes like French original wheat flavor.