Yihao Classroom
Starter Dough:
Bread flour: 700g Yeast: 12g
Water: 450g
Main Dough:
Bread flour: 300g Sugar: 150g
Salt: 18g Milk powder: 40g
Yihao Baking Cream: 150g Water: 200g
Improver: 10g
Cake:
Whole eggs: 1200g Sugar: 720g
Cake flour: 480g Cocoa powder: 120g
Baking soda: 12g Cake improver: 40g
Milk: 180g Yihao liquid shortening: 480g
Production process:
Starter Dough
1. Mix all ingredients until well combined.
2. Bulk fermentation: 28 degrees, humidity 75-80%, time 90 minutes
Main Dough:
1. After mixing all ingredients until smooth, add Yihao baking cream Mix until the completion stage, relax for 15 minutes
2. Divide into 260g pieces, shape. After the final fermentation of 20 minutes, fill with 380g of cake batter
Cake:
1. Mix cocoa powder into oil and set aside.
2. Whisk whole eggs and sugar until sugar dissolves, add sifted cake flour, baking soda, and improver, and whip to a specific gravity of 0.5
3. Add milk and cocoa powder dissolved in oil and mix well.
Category: A handy tip
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WeChat Public Number
Shandong Yihao Food Co., Ltd
Telephone:86-531-86933666
Fax:86-531-86937666
Mailbox:yihaoyouzhi@163.com
Website:www.yihaoyouzhi.com
Address: Daqiao Economic Development Zone, Tianqiao District, Jinan City (Yihao Food Industrial Park)