Homemade Chocolate European Bun

Prepare all the ingredients (weigh the dry ingredients together and the wet ingredients together), pour everything into the ice bucket except for the dried yellow fruit and chocolate chips, mix on low speed, then beat on high speed until it forms a dough.

Beat at high speed until it forms a mass, when the surface is slightly smooth, add softened butter and mix at low speed until combined.

After mixing evenly, switch to high speed to whip until a glove-like film forms (observe carefully, do not overmix).

Add the chocolate chips and dried fruits and mix evenly.

The UKOEOF60 fermentation box starts the first fermentation at 28°C and 75% humidity, fermenting until it doubles in size. It is ready when a finger dipped in flour does not spring back.

After proofing, slightly release the air, divide into five portions of dough, roll into balls, cover with plastic wrap and let relax for 15 minutes.

After it has relaxed, roll it out with a rolling pin, squeeze in your favorite filling, shape it into a triangle, and be sure to pinch the edges tightly.

Arrange into a triangle as shown in the picture, conduct the second fermentation at 35°C with 80% humidity, until it reaches 1.5 times its original size. Preheat the oven (Haobike T60S) to 200°C for about ten minutes.

After shaping it, sprinkle with high-gluten flour, cut out the desired pattern, and remember to cut a bit deeper.

Place into the preheated oven, temperature 160°C / time 20 minutes.

Let it cool slightly after coming out of the oven before eating.