Goo Goo hoof cocoa raisin bread

Goo Goo hoof cocoa raisin bread

Introduction:

Production steps:

Step 1: weigh the high gluten flour, sugar, salt, egg yolk, milk powder, lemon peel and cocoa powder respectively, and put them into the mixing basin of flour mixer to mix well.

Step 2: add yeast water mixed with warm water, stir slowly for 2 minutes, and stir quickly until gluten is formed. (note that yeast should not be put together with sugar and salt to avoid dehydration failure of yeast)

Step 3: add the softened butter, slowly disperse the butter, and quickly stir until the dough is smooth.

Step 4: add the raisins that are washed and drained, and mix them slowly.

Step 5: put the dough into the container, cover it with plastic wrap and put it in a warm place to wake up.

Step 6: wake up to twice the size.

Step 7: Sprinkle high gluten flour on the chopping board, take out 460 grams of dough, roll it round, cover it with plastic film, and relax for 15 minutes.

Step 8: poke a hole in the middle of the dough, put the dough into the Goo Goo Hoff mold, press the dough gently with your hand, cover it with plastic wrap for final fermentation.

Step 9: fermentation complete.

Step 10: put it into the oven preheated 180 degrees, bake for 35 minutes, and demould immediately after it is out of the oven.

Materials required:

High gluten flour: 400g

Fine granulated sugar: 70g

Salt: 3 G

Dry yeast: 4G

Egg yolk: 2

Milk powder: 15g

Lemon peel: 2

Cocoa powder: 12g

Raisins: 100g

Water: 260g

Butter: 50g

Note: raw materials: 400g high gluten flour, 70g fine granulated sugar, 3G salt, 4G dry yeast, 2 egg yolks, 15g milk powder, 2 lemon peel, 12g cocoa powder, 100g raisins, 260g water, 50g butter mold: Goo Goo hoof mold (2 parts)

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet