Coco pecan bread
By VicentaLakin
Most people have always thought that bread can only be made with high-weather flour, and today I would like to introduce to you a bread that is made with high-weather flour and low-weather flour, and that is very good from its outer form to its inner content, because of the presence of cocoa and walnuts, so that it tastes as sweet as it does with a little cocoa, so soft in text, and so sweet as walnuts。
Recipe Recommendations
- high-gluten flour 167 grams
- low-gluten flour 83 grams
- eggs 50 grams
- qingshui 99 grams
- animal light cream 30 grams
- cocoa powder 16 grams
- walnut appropriate amount
- fine sugar 41 grams
- yeast
- unsalted butter 30 grams
- sweetening
- baking
- a day
- ordinary
Steps for Coco pecan bread
1
The liquid portion of the main material is first placed in the bakery。
2
THIS TIME, THE DIAF OF TONCO, WHICH IS USED FOR THIS PURPOSE, HAS CHOSEN TO BE SCALDED, WEIGHING BY DEFAULT, AUTOMATIC SCAVENGING, WITH THE FIRST FERMENTATION OF 25 MINUTES, THE FIRST FERMENTATION OF 35 MINUTES, THE SECOND FERMENTATION OF 5 MINUTES, THE SECOND FERMENTATION OF 45 MINUTES, AND THE SECOND ROASTING OF 45 MINUTES, WITH THE MATERIAL B BUTTER BEING PUT INTO THE BREAD MACHINE AT THE FIRST AND THE FIRST MEETING OF ABOUT 10 MINUTES。
3
Coca powder from the supplements was mixed with water before the second and the first。
4
Press the pause key at the end of the first fermentation, remove the noodles, form an elliptical form, and level the cocoa noodles over them, then roll them up, put them back in the bread drums and press the start-up key。
5
With a loud sound and time, the good bread is ready。Coco pecan bread Make Tips
Precautions: The amount of liquid should be appropriately reduced or increased according to the flour's absorbency, the season, and other factors. Never open the lid while the bread machine is fermenting, as temperatures that are too low or too high will affect the dough's fermentation time, thereby affecting the quality of the bread.