| Main Dough | ||
|---|---|---|
| Strong Flour | 500 | g |
| White Sugar | 140 | g |
| Yeast | 4 | g |
| S500 Improver | 10 | g |
| Salt | 10 | g |
| High Fat cocoa powder | 40 | g |
| Egg | 80 | g |
| Milk | 200 | g |
| Carat Dark | 200 | g |
| Main Dough total | 1184 | |
| Medium Dough | ||
| Mimetic Incorporation | 100 | g |
| Super Cream | 20 | g |
| Strong Flour | 320 | g |
| Yeast | 8 | g |
| Medium Dough total | 448 | |
| Filling | ||
| Super Cream | 300 | g |
| Unsalted Butter | 200 | g |
| Filling total | 500 | |
| Decoration | ||
| Mimetic Lamination | 150 | g |
| Sugar Powder | 120 | g |
| Egg | 150 | g |
| Low-gluten flour | 145 | g |
| High Fat cocoa powder | 30 | g |
| Decoration total | 595 | |
1. Evenly mix all the ingredients and place them for 50 minutes.
2. Mix the flour seed and the material of part A main dough (except grease) evenly at low speed, then stir at high speed until the dough expands. The ideal temperature of dough is 28 C.
3. Let the dough lax for 10 minutes, then divide, round and relax for 20 minutes.
4. Modeling, finally wake up for 100 minutes, the temperature is 35 degrees, and the relative humidity is 80%.
5. Baking temperature: 195 degrees above fire and 200 degrees below fire. The time is 12 minutes.
Complexity level:
