Cocoa soft European bun

Overview

Soft European buns made from Polish seeds. Popular science knowledge ~ European-style breads are larger, heavier, darker in color, golden and hard and crispy on the outside; soft and tough inside the bread, and mostly salty in taste. Soft European bao buns are a new favorite in recent years. The outer shell is slightly softer than the hard European bao buns, and the inside is softer than the hard European bao buns. It has the wheat flavor of European bao buns and the softness of Japanese style, but has less egg sugar and cream than Japanese style, which is more suitable for Asian tastes. Moreover, it is simple to operate and does not require steam, making it very suitable for home operation.

Tags

• baking
• butter
• cocoa powder
• high powder
• milk powder
• white sugar
• yeast
• milk
• salt
• water

Ingredients

Steps

1. 1 Mix the Polish seeds, cover with plastic wrap and refrigerate overnight (the Polish seeds are in a wet state)

   

2. 2 Mix all the main dough except butter.

   

3. 3 Add the polish and mix.

   

4. 4 Add 20 grams of butter and stir.

   

5. 5 Knead the dough to the expansion stage and cover it with a plastic bag to ferment.

   

6. 6 Poke a hole in the fermented dough with your fingers dipped in flour. The hole will not shrink or collapse.

   

7. 7 Press and deflate the fermented dough, weigh it, divide it into 6 pieces, roll it into balls and let it rest for about 15 minutes.

   

8. 8 Take a piece of dough and flatten it slightly.

   

9. 9 Pinch the top tightly like a sugar triangle.

   

10. 10 Turn the kneaded dough over and let it ferment again with the seam facing down.

    

11. 11 After fermentation, sift some high flour and use a razor blade to mark a few patterns of your choice.

    

12. 12 Preheat the oven to 180 degrees for about 25 minutes.

    

13. 13 The cocoa powder from Valrhona is used and it is very fragrant~

    

14. 14 Take a bite and try it~