Passion Olympic football bread

Passion Olympic football bread

Introduction:

"The London Olympic Games are in full swing. As of today, the Chinese sports Corps has harvested 13 gold, 6 silver and 4 bronze, ranking first in the medal list. When the volunteers March is played in the gymnasium, although the people are not there, they feel the same excitement and excitement. The national strength of a country comes from all aspects, and winning the Olympic Games is also the best way to inspire the patriotic feelings of the people. Today's bread is to cheer for the Olympic Games. I hope the Olympic athletes will continue to achieve good results in the follow-up competitions and be pleasantly surprised

Production steps:

Step 1: knead the white dough until it is expanded, divide it into two parts, one part is 184g, the other part is 149g, mix 149 grams of white dough with the mixed cocoa paste to form cocoa dough, ferment the two parts of dough separately, the temperature is 30 ℃, the time is 50 minutes to 2 times, the fermented dough is divided into small dough, one side is white;

Step 2: the other side is cocoa

Step 3: place the dough layer by layer according to the diagram: at the bottom is a cocoa dough, followed by five white dough around it

Step 4: next 5 cocoa dough

Step 5: then put a large cocoa dough in the middle

Step 6: then there are five white dough

Step 7: five more white dough

Step 8: 5 cocoa dough, the penultimate layer is 5 white dough, and finally a cocoa dough is placed on the top;

Step 9: fermentation twice, temperature 35 ℃, humidity 85%, send to volume > 2 / 3 of the mold ball volume, then cover the lid;

Step 10: turn the mould upside down, put it into the support, ferment for 15 minutes, preheat the oven, temperature 170 ℃, middle and lower layers, heat up and down, time 20 minutes.

Materials required:

High flour: 180g

Yeast: 2G

Water: 1000g

Sugar: 20g

Milk powder: 10g

Cocoa powder: 3G

Butter: 19g

Salt: 2G

Note: place the dough evenly, so that the finished product will look good. Don't overdo the final fermentation, or the dough will overflow when baking.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: sweet