Xiaoshi has shared many frequent partners in the baking industry, such as matcha , taro paste , strawberry , etc., and has also witnessed how they are paired after passing through the hands of the baker. Delicious and tempting desserts. So this time, Xiaoshi is here to share with you another regular customer - Oreo .
Oreos are very popular and can easily capture the hearts of foodies, whether they are cute kids or adults. Oreos are also very popular among bakers. They are delicious on their own, but when combined with desserts, they can create another flavor.
So today, Xiaoshi is going to share with you another treasured way to eat Oreos - Oreo Chocolate Cheese Buns . This cheese bread is soft and rich in taste, wrapped with rich and mellow Oreo cheese filling, and also blended with crispy and slightly bitter chocolate beans. Eat it once and love it again!
Teacher Xiaojia made this bread using the medium seeding method . The resulting bread has a soft and delicate texture, a relatively slow aging speed, and more flavor. When making bread using the Zhongzhong method, the Zhongzhong dough needs to be fermented into a honeycomb shape with abundant pores before use. The fermentation time required for medium-sized dough is different at different temperatures.In past dessert tutorials, Xiaoshi has shared many frequent partners in the baking industry, such as matcha , taro paste , strawberry , etc., and has also witnessed how they are paired after passing through the hands of the baker. Delicious and tempting desserts. So this time, Xiaoshi is here to share with you another regular customer - Oreo . Oreos are very popular and can easily capture the hearts of foodies, whether they are cute kids or adults. Oreos are also very popular among bakers. They are delicious on their own, but when combined with desserts, they can create another flavor. So today, Xiaoshi is going to share with you another treasured way to eat Oreos - Oreo Chocolate Cheese Buns . This cheese bread is soft and rich in taste, wrapped with rich and mellow Oreo cheese filling, and also blended with crispy and slightly bitter chocolate beans. Eat it once and love it again! Teacher Xiaojia made this bread using the medium seeding method . The resulting bread has a soft and delicate texture, a relatively slow aging speed, and more flavor. When making bread using the Zhongzhong method, the Zhongzhong dough needs to be fermented into a honeycomb shape with abundant pores before use. The fermentation time required for medium-sized dough is different at different temperatures. Attached are the reference times for fermentation of the dough at different temperatures: temperature fermentation time -5 degrees 2-17 hours0 degrees0-11 hours5 degrees-8 hours 40 degrees-5 hours5 degrees-2.5 hours
This recipe uses the refrigeration temperature of the CF640 refrigerated fermentation box for fermentation. The production time can be adjusted well. If you want to make Chinese-style bread on the same day, choose the appropriate temperature for fermentation. Chinese-style dough can also be fermented to achieve good results. It’s very convenient to make Chinese French bread!
The Chinese dough fermented in the CF640 refrigerated fermentation box has a perfect honeycomb shape! !
Oreo chocolate cheese bag
(by baking expert @Evaxiaojiafood)
「Materials」
★Chinese dough:
Queen’s soft European bread flour 280g, water 196ml, fresh yeast 10g
★ Main dough:
Queen's soft European bread flour 120g, cocoa powder 15g, fine sugar 25g
condensed milk 10g, water 70ml±, unsalted butter 30g
salt 5g, Valrhona chocolate beans 60g
★ Oreo cheese filling:
cream Cheese 150g, fine 40g of sugar, 2g of sea salt, 20g of milk powder, 20g of crushed Oreos. Baking"
oven mode, 180 degrees , 15-18 minutes
" production steps"
"1" Make medium-sized dough: put the ingredients into the chef machine and knead until there is no dry powder, round the dough and put it in, cover it with plastic wrap , Set the CF640 refrigerated fermentation box in advance and cool it down to 20 degrees. Put the medium-sized dough into fermentation for about 4-5 hours until the dough has a honeycomb shape with abundant pores;
"2" starts kneading the dough: add all the ingredients except butter, salt and chocolate beans. Put the main dough ingredients into the kneading bucket, use the scraper to basically mix the ingredients, then cut the medium-sized dough into small pieces and add it, put it into the chef's machine and start kneading;
"3" Knead the dough to the basic expansion stage, then add the softened Unsalted butter, properly packed into the dough by hand, knead in speed 1 until the butter is combined, then add salt, then turn to speed 4 to knead the dough;
「4」Knead the dough until it reaches the expansion stage, add chocolate beans, and knead at low speed until evenly mixed;
「 5" Make the dough round and put it into the baking pan;
"6" CF640 refrigerated fermentation box, add water to the water box, set the temperature in advance to 28 degrees and the humidity 75%. Preheat, put the dough to proof for about 30 minutes;
" 7" Divide the risen dough into about 12 equal parts, deflate and round, cover and let rest for about 20 minutes;
"8" Make the Oreo cheese filling: soften the cream cheese, add sugar and stir until smooth, add other ingredients Mix evenly, put into a piping bag and set aside;
"9" Pat the relaxed dough flat, use the heel of your hand to press the dough into a thick middle and thin around the edges, turn it over and squeeze in about 30g of cheese filling, wrap it up and put it away interface and flatten appropriately;
"10" put the shaped dough into 2 trays lined with oil paper , spray a small amount of water on the surface and press in an Oreo biscuit;
"11" CF640 refrigerated fermentation box, water Add water to the box, set the temperature to 32 degrees in advance, and preheat the humidity to 85%. Put in the 2 layers of dough for secondary fermentation until it is about 2 times the size;
"12" The fermented dough is brushed with the whole egg liquid, and the surface of the dough is brushed with egg wash. Press the Leo biscuits into the dough properly;
"13" CO750S steam oven, select the wind oven mode, preheat it to 200 degrees in advance, put the two layers of bread into the oven, adjust the temperature to 180 degrees, bake for 15-18 minutes, bake After a few minutes of baking, turn the upper and lower plates so that the baking can be more balanced;
"14" After baking, the bread will be taken out of the oven immediately and placed on a wire rack to cool down.
is out!
# Tips
. Due to the different water absorption of each flour, the amount of liquid is for reference only. Please adjust it appropriately according to the condition of the dough;
. The relaxation time of the dough during shaping is for reference only, and it needs to be appropriate according to the actual tightness of the dough. Adjustment;
, the baking temperature and time are for reference only. The wind oven mode double-layer baking is used here, which greatly improves the efficiency. If you use open oven single-layer baking, you can use upper and lower heat to bake at 190 degrees for 16- 18 minutes, please adjust appropriately according to the temperature performance of each oven.
is out!
# Tips
. Due to the different water absorption of each flour, the amount of liquid is for reference only. Please adjust it appropriately according to the condition of the dough;
. The relaxation time of the dough during shaping is for reference only, and it needs to be appropriate according to the actual tightness of the dough. Adjustment;
, the baking temperature and time are for reference only. The wind oven mode double-layer baking is used here, which greatly improves the efficiency. If you use open oven single-layer baking, you can use upper and lower heat to bake at 190 degrees for 16- 18 minutes, please adjust appropriately according to the temperature performance of each oven.
