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
- fine sugar 41 grams
- yeast
- eggs 50 grams
- qingshui 99 grams
- animal light cream 30 grams
- cocoa powder 16 grams
- walnut appropriate amount
- unsalted butter 30 grams
- sweetening
- baking
- a day
- ordinary
Steps for Coco pecan bread
1
Prepare the material you need
2
Mainly put the liquid part of the material in the toaster. Medium
3
Then put it in the powder, watch the yeast press a small pit in the middle of the flour, and then put it in there, insinuating contact with the liquid, or it affects its fermentation effects
4
Put walnuts in the fruit box
5
This time, the Tonco Diaf, with a selection of burning colours, weights 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 time of bakery of 45 minutes, with butter being put into the bread machine at the first and the first meeting of about 10 minutes. Internal
6
Combining cocoa powder with fresh water before the second and the first fermentation ends, pressing the pause button, removing the noodles, forming an ellipse, leveling the noodles on them, then rolling them up, putting them back in the bread drums, pressing the start button
7
With the sound, the time has come, the good bread is ready
8
The slices are beautiful。Coco pecan bread Make Tips
Precautions: The amount of liquid should be appropriately reduced or increased based on factors such as the flour's water absorption, the season, etc. During fermentation, never open the lid of the bread machine; otherwise, the temperature will become too low or too high, affecting the dough's fermentation time and thereby affecting the quality of the bread.