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巧克力軟歐包(無糖)

巧克力軟歐包(無糖)的做法
7.9 综合评分 348 人做过这道菜收藏
leibaobao00的厨房
leibaobao00 继续消耗黑巧克力，做一款喜欢的软欧包好了。
這款歐包雖然無糖，但因爲添加了大量黑巧克力碎，口感並不寡淡，更因爲大水量的面團，成品裏面特別綿軟，熱吃是外脆內軟爆漿口感，非常好吃！
配方我做了一個，感覺太大了，成品看起來有點笨笨的，建議做小一點，兩個或三個比較好看。
還有外形我是參照了廚友的核桃軟歐包的作業，發現下廚房真是人才濟濟，很多高手潛伏呢。

用料

高筋粉(俄羅斯)	250克
可可粉	10克
鹽	3克
水	190克
幹酵母	3克
无鹽黄油	20克
黑巧克力碎	85克

巧克力軟歐包(無糖)的做法

除黄油，鹽，巧克力外，所有材料揉均匀，面筋扩展，加入黄油，鹽揉至完全。
最後2分鍾加入黑巧克力碎揉勻即可。不要多揉，揉久了巧克力會融化。

Ps，黑巧克力事先料理機打碎。
在28度左右的環境進行基礎發酵至約兩倍大。
手指沾粉戳洞不回縮不塌陷即發酵完成。
將面團分爲50克的4份，剩下的一個大面團，依次滾圓，室溫松弛15到20分鍾。

Ps:可以分25克8份，剩下的大面團一分爲二，做兩個的量。
松弛完畢，將面團擀開成長橢圓形。
翻面後輕輕卷起。
捏緊收口處。
四個小面團按同樣方法卷起。搓長。
如圖組裝，接口放底部按緊。
入38度左右的溫暖濕潤處進行最後發酵至約兩倍大。
發酵完畢，表面撒粉。
放入預熱200度烤箱中層上下火烤20分鍾左右。
火力時間根據自己烤箱調節。
出爐立即放烤網晾涼。趁熱吃，外脆內軟，巧克力會爆漿喔。
做我的方子有任何问题欢迎加微博微信或QQ群来咨询，也方便大家互相交流学习。加入时验证码请写上您的下厨房昵称，方便对号入座哦。下厨房激情吐司四群 529815546 微信：1192973676

微博：Leibaobao00
第二次做的。分了三個。

小貼士

水量請根據自己具體情況調整。這個不建議減太多水，因爲我用的俄羅斯粉本身吸水量並不大，但面團手感並不濕粘。
有烘焙石板的话，会更好吃，聋}坪蜕笠不岣溃� 免责声明：杭州酷德教育官网转载上述内容，对文中陈述、观点判断保持中立，不对所包含内容的准确性、可靠性、完整性、合法性、可操作性或可用性承担任何责任，仅供读者参阅！

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