How to make a simple dirty bag?

250 grams of high gluten flour

Milk powder 10g

30 grams of fine sugar

Edible salt 5g

Eggs 1

25 grams of butter

Yeast 6g

Water 100- 1 10g

Cocoa powder 12g

Butter (for parcels) It is recommended to use Gwen anhydrous butter or non-fermented butter 120g.

50 grams of whipped cream (noodles)

50 grams of chocolate (noodles)

Appropriate cocoa powder

A proper amount of chocolate chips

The steps of Sanlitun's dirty bag

Step 1

Mixed powder material

Second step

Beat in eggs

Third step

Pour in most of the water (because the water absorption of flour is different, the water consumption is different), and add the rest as needed.

Fourth step

After kneading until there is no dry powder, add butter (25g).

Step five

Knead until the film is pulled out.

Step 6

Roll into a rectangle, wrap with plastic wrap and freeze for 30 minutes.

Step 7

Weigh the butter (the reason why fermented butter is not used is that fermented butter is too soft, which leads to poor crispy effect)

Step 8

After wrapping it with oil paper, beat it evenly with a rolling pin to make the softness and ductility of the butter close to the dough, roll it into a rectangle with a thickness of about 5-8mm, and refrigerate for 20 minutes.

Step 9

Take out the dough, coat it with butter, and roll it into twice the size of butter.

Step 10

Clamp the middle and tighten both ends.

Step 1 1

Roll it into a rectangle and sweep away the excess flour (see the following three steps for specific operation methods). Be sure to sweep off the excess hand powder.

Step 12

Give a 30% discount first. Refrigerate for 30 minutes.

Step 13

After refrigeration, make a second 30% discount. If the room temperature is low, you can directly make a second 30% discount. Continue to wrap the plastic wrap and refrigerate for 30 minutes.

Step 14

Fold for the third time and refrigerate for 30 minutes.

Step 15

After cold storage, roll it into a rectangle of about 40*20, with a thickness of about 5mm, and cut off both ends and one of the long sides.

Step 16

Cut into rectangles about 6 cm wide.

Step 17

Wrap chocolate at the uncut end.

Step 18

Roll it up and put it in a baking tray.

Step 19

Fermentation at 25℃ for 65438 0 hours. Please see the hint of this step.

Step 20

After fermentation, put it in an oven at 180 degrees for about 20 minutes. If the baking temperature is 2 10, the time will be shortened and the effect will be better.

Step 2 1

After the whipped cream is heated in the microwave oven, add the chopped chocolate and stir until it melts.

Step 22

Pour it on the bread

Step 23

Sprinkle cocoa powder