Polish Cocoa Cranberry Soft Eurobag (no custard)
The prescription comes from leibaobao00, with changes.
Food Ingredients
Polish species
high gluten flour
80g
Water
80g
dry yeast
1g
Main Dough
high gluten flour
210g
cocoa powder
15g
Almond flour (can be omitted)
15g
Fine granulated sugar
25g
Water
130g
dry yeast
2g
Vegetable oil (I use grape seed oil)
10g
Salt
3g
Dark Chocolate
50g
Dried Cranberry
50g
Step
1
Prepare Polish seed one night in advance, mix the materials evenly and place them at room temperature for one night, refrigerate and ferment for one night in summer, and ferment to the state of collapse at the highest point and full of bubbles.
2
Knead the Polish seed and the main dough with the exception of oil and salt to the expansion stage
3
Add the oil and salt and knead until complete, the last few minutes into the cranberries dry and knead well.
4
Place the dough in a warm place and ferment to 2 times its size (just stick your finger in flour and poke the hole without retracting or collapsing)
5
After fermentation, press a few times to exhaust, then evenly divide into 9 parts, round, cover with plastic wrap, and relax for 15 minutes.
6
Use a rolling pin to roll into a dough with thin edges and thick middle, then wrap in dark chocolate, close up and pinch it downward.
7
Place in a warm place to ferment twice to 2 times the size, and put it into a preheated oven at 190 degrees for 15 minutes.
8
After being baked, let it cool. If it is eaten hot, it will be fried chocolate stuffing. When it is cold, it will be hard and black. It is very delicious!
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