Yihao Classroom
Recipe:
Bread flour: 1250g Sugar: 125g
Yeast: 12.5g Improver: 5g
Milk powder: 50g Fresh milk: 100g
Egg white: 50g Water: 500g
Yihao baking dedicated cream: 200g
Salt: 20g Cocoa powder: 50g
Production process:
1. Mix high-gluten flour, milk powder, sugar, bread improver, and yeast at low speed.
2. Add egg white, fresh milk, and water, and stir until the gluten is extended, then add Yihao baking dedicated cream , salt, and stir until 80% is reached. Take out 1/3 and set aside; stir the rest until the process is complete.
3. Put the removed portion into the mixer, add cocoa powder until the dough is fully extended.
4. Basic fermentation: temperature 28 degrees, humidity 75-80%, fermentation for 30 minutes.
5. Divide the white dough into 150g portions and the cocoa dough into 75g/portion, roll into balls, and relax for 10 minutes.
6. Roll out the white dough, add the rolled-out cocoa dough, and roll up. Place two rolls together.
7. Final fermentation: temperature 32 degrees, humidity 75-80%, time 60-90 minutes until the mold is 80% full, then put into the oven.
8. Top heat 180 degrees, bottom heat 180 degrees, about 35 minutes.
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