Hydration: (low-gluten flour+screened cocoa powder) is first mixed with evenly added milk (20g of milk is left, and more milk is added when necessary), and it is allowed to stand at room temperature for 30 minutes to make gluten, gluten, tendon, tendon, tendon, tendon, tendon, tendon, tendon, tendon, tendon, tendon, tendon, tendon, tendon, tendon, tendon, tendon, tendon, tendon, tendon, tendon.
Add sugar to the hydrated dough, knead it into dough and absorb it completely.
Add fresh yeast and mix thoroughly with the dough.
Sprinkle with salt and knead into dough.
The dough is kneaded into a ball except that no cream is added.
Start swinging, with the scraper in your left hand, and swing the dough forward with your right hand. Fold the dough, grab the other side by hand, turn it 90 degrees, and then put it out, so that the dough will be stiff until it is smooth.
Add the cream to the dough and stir for about 10 minute until a film appears.
Put a little oil on the steel basin, spray a little water on the dough surface, and ferment for the first time to double the size (it takes about 40 minutes at room temperature of 28 degrees, and about 5 minutes for each drop 1 degree).
As long as you knead the dough with flour and the holes don't retract, it means that the dough is loose.
Squeeze out the air, divide it into 16 equal parts (34g each), round it, cover it with dry cloth, then cover it with wet cloth, and let it stand for 20 minutes.
The rod is oval, turned 90 degrees, and folded at both ends to make the width about 4 mm.
Roll it into a circle and put it into a mold.
The second fermentation, 35 degrees for 50 minutes (today's temperature is 27-34 degrees, 60 minutes).
Slightly higher than the top edge of the mold, pressing the dough with your fingers will have a faint fingerprint, which can be put into the furnace. The dough is 8 minutes full and the oven is preheated by 200/200.
Bake at the temperature of 200/ 190 for 22 minutes (laying). Baking temperature and time are reference values.
Get out of the oven
Brush the cream while it is hot, and the surface will shine!