[Sugar-free and oil-free chocolate orange bread㊙It's incredibly delicious.❗The practice step diagram, sugar-free oil-free chocolate orange bread㊙It's incredibly delicious.❗How to Make Good]

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Sugar-free and oil-free chocolate orange bread㊙It's incredibly delicious.❗

The addition of Polish species makes the inside of the bread super soft, the outer crust crisp, the aroma of chocolate + the fragrance of orange peel, and the bite is full of ingredients. The more you chew, the more fragrant it is. It is also very delicious without oil and sugar. It locks this formula and does not get lost.❗Prohibit to reprint and carry without permission❗Offenders will be prosecuted❗

Food Ingredients

Polish species

high gluten flour 150g

Water 150g

fresh yeast 4.5g (or 1.5g dry yeast)

Main Dough:

high gluten flour 265g

low gluten flour 120g

cocoa powder 18 grams

Milk 275g (± 20g)

Honey 26g

Salt 7.5g

fresh yeast 9g (or 3g of dry yeast)

Roast-resistant chocolate beans 80g

diced orange peel 50g

Step

Mix Polish species together, ferment twice as much at room temperature and refrigerate for 12 hours (grow to 3 times as large) for later use.

The well-made Polish seed has dense bubbles on the surface and smells of light wine.

The internal tissue is honeycomb

Pour all the ingredients of the main dough into the chef's machine, add Polish seed, and mix well with 2 gears first.

Turn 5 to whip until the dough can pull out the elastic film state. (Watch the dough state frequently at the back and don't beat it.)

Add the grilled chocolate beans and diced orange peel and mix at low speed.

The temperature of the dough out of the cylinder is controlled within 26 degrees, and it is put into the wake-up box for wake-up. The temperature is 28 degrees, the humidity is about 75 degrees, and the wake-up is about 2 times larger.

Weigh the dough and divide it into 6 pieces on average, one dough of about 190 grams, round it and put it in a fresh-keeping box to wake up for 15-20 minutes.

Take out a well-awakened dough, face up, pat it flat, roll it out gently, and turn it over.

Roll it up from top to bottom and shape it into an oval shape.
6⃣Put it into the baking tray in turn, and send it into the wake-up box for the second wake-up. The temperature of the second wake-up is 35 degrees and the humidity is 75 degrees. The wake-up is about 2 to 2.5 times larger. Press the dough gently with your hand, and the dough can rebound slowly, which means the wake-up is ready.

Shaped into an ellipsoid shape.

Put it into a baking tray in turn and send it into a wake-up box for secondary wake-up. The temperature of the second hair is 35 degrees and the humidity is 75 degrees. The wake-up is about 2 to 2.5 times larger. Press the dough gently with your hand, and the dough can rebound slowly, that is, wake-up is ready. Sift flour on the surface and cut a knife in the middle with a sharp blade.

Put in the preheated Gobic E9 oven
Bake at 200 degrees under 170 degrees under fire for about 20 minutes, and steam for 5 seconds (spray water on the front surface of the oven without steam).

Changdi S1 oven has the function of bake for about 20 minutes a 175 and steam for 5 seconds (water is sprayed on the front surface of the oven without steam).

double baked household oven, color is also very uniform.

It is tender on the outside and tender on the inside, with the mellow fragrance of chocolate and the fragrant orange flavor, which is ridiculously delicious.