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1
Mix the medium ingredients evenly, seal and refrigerate in the refrigerator for one night (if you are in a hurry, you can directly ferment at room temperature) until a honeycomb shape appears. If no honeycomb appears after refrigerating overnight, consider two reasons: low refrigeration temperature or yeast failure. You can take it out to room temperature and let it sit for a while to observe. -
2
Put the risen Chinese seeds and other ingredients of the main dough into the kneading bucket together with the other ingredients except butter. -
3
Turn on the Baicui Q7 cooker, first set it to level 1 and stir for 1 minute to knead the ingredients into a ball. -
4
After forming a ball, adjust to level 6 and knead for 5 minutes. At this time, the edges of the thin holes pulled out have jagged edges. Add butter at this time. Turn on speed 2 and knead for 2 minutes. Knead at low speed to fully combine the butter with the dough. Turn to speed 6 and knead for 4 and a half minutes to form a film. -
5
Turn to speed 6 and knead for 4 and a half minutes to get the film out. -
6
Roll the kneaded dough into a round shape and let it rise. The temperature should not exceed 28 degrees. -
7
About 50 minutes (The time is not fixed, it depends on the condition. It will rise to about 2 times in size.) Stick flour on your fingers and rub a hole in the dough until it does not shrink or collapse (it is normal to shrink a little, but the hole is still there) -
8
Divide the dough into 3 equal portions, roll into round balls and cover with plastic wrap to rest for 10 minutes. -
9
Take a piece of dough and roll it out with a rolling pin. The first roll should not be too long, about 10cm, and then roll it up with the smooth side on the outside. Roll everything up and cover with plastic wrap to rest for 15-20 minutes. -
10
Roll it into the shape of beef tongue again, this time it is about 20cm longer than the first time, then roll it up again, with the smooth side still on the outside, roll it up and put it into the toast box Cover the middle with plastic wrap for the second rise. If there is a fermentation box, use a fermentation box with a temperature of 34 degrees and a humidity of 85%. It takes about 45-60 minutes to rise. It depends on the condition.The mold is 8 minutes full and ready to bake. If you don’t have a fermentation box, just find a suitable temperature environment for fermentation. Just don’t exceed 38 degrees. -
11
The second shot is completed and the lid is closed. -
12
Preheat the oven to 180 degrees for 10 minutes, put it in, and bake for 35 minutes. When baking, friends, adjust the temperature and time according to the temperament of your oven. -
13
After baking, remove from the mold, let cool and slice. -
14
Decorate with chocolate.
Tips
1. The decorative pattern can be drawn on paper in advance, then cover the pattern with oil paper, then trace the shape with chocolate, put it in the refrigerator to set, and then squeeze a little chocolate to couple it onto the toast. Friends with painting skills can directly Paint haha.
2. Different brands of flour have different amounts of water absorption. It is recommended to reserve a little water in the main dough and check whether it needs to be added according to the state of your dough.
3. Each oven has different temperaments, and the baking temperature and time are for reference only.