哈喽~ 大家好，我是为珊妮做面包的珊妈
「附配方」
特浓巧克力欧包
波兰种面
水 40g
中筋粉 50g
新鲜酵母 0.7g
(或干酵母 0.3g）
黑巧欧包面团
中筋粉 250g
可可粉 25g
水 238g
盐 5g
波兰种面 80g
核桃碎 40g
黑巧克力碎 75g
烘烤时间参考
平炉烤箱 230℃ 加石板预热60分钟
表面盖烘焙纸烘烤25分钟出炉
风炉烤箱 190℃ 15分钟 喷蒸汽
制作流程
1.粉水盐先混合到看不见干粉
2.静置20分钟后把面团捏一遍，不均匀的颗粒捏开
3.静置水合60分钟后加入发酵完成的波兰种面摔打至均匀
4.静置40分钟 四周抱叠
5.静置40分钟 加坚果和黑巧碎四周抱叠
6.静置40分钟 四周抱叠后
7.冷藏发酵隔夜 约8小时
8.冷藏取出面团室温回温半小时
9.分割预整形成圆形
10.静置30分钟
11.最终整形成短粗橄榄形状
12.最终发酵60分钟
13.烘烤完成
Extra rich chocolate European bag
Polish noodles
water 40g
All-purpose flour 50g
Fresh yeast 0.7g
(or 0.3g dry yeast)
Black Qiao European Bun Dough
All-purpose flour 250g
Cocoa powder 25g
water 238g
salt 5g
Polish noodles 80g
Chopped walnuts 40g
Dark chocolate chips 75g
Baking time reference
Open hearth oven 230℃, add stone plate and preheat for 60 minutes
Cover with baking paper and bake for 25 minutes
Wind stove oven 190℃ 15 minutes steam injection
Production process
1. Mix the powder, water and salt until the dry powder is no longer visible.
2. After resting for 20 minutes, knead the dough once and knead out any uneven particles.
3. Let it sit for 60 minutes to hydrate, then add the fermented Polish noodles and beat until even.
4. Let it sit for 40 minutes and fold it on all sides.
5. Let it rest for 40 minutes. Add nuts and chopped black chocolate and fold them all around.
6. Let it sit for 40 minutes and wrap it up on all sides.
7. Refrigerate and ferment overnight, about 8 hours
8. Take out the dough from the refrigerator and let it warm to room temperature for half an hour.
9. Divide and pre-shape into circles
10. Let it sit for 30 minutes
11.Finally shaped into a short and thick olive shape
12. Final fermentation for 60 minutes
13. Baking is completed
我爱面包🍞，也爱烘焙🍰
更爱做给珊妮尽尝美味~
希望同样爱做面包的你能来和我交流分享
喜欢我的视频请多多点赞评论，并敲响小铃铛🔔哦~
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更多精彩
【为珊妮做面包】https://www.youtube.com/playlist?list=PLdrt2JLeFO5mlvfk0b1CXIjXGKnyaO1Hb
【甜品系列】https://www.youtube.com/playlist?list=PLdrt2JLeFO5mQPjRq1nl1B50mn5bz5v_O
【开一间面包店】https://www.youtube.com/playlist?list=PLdrt2JLeFO5knP8jHzm9Xf022XOhkgJXr
#面包 #烘焙 #欧包