Coco-bread
By VicentaLakin
I've been in love with you for a long time, and I've always thought it would be more time-consuming. A day without a plan, a day to think about that. Teacher Meng's fresh tea has become cocoa because it is not popular. There's no white oil, and I don't care about the protein. Perhaps it is because of this difference that the cocoa-cooked pie did not become a circle like Mr. Meng's tea, but rather a circle that was cut across. You don't use white oil, you don't know how to make noodles out of white oil
Recipe Recommendations
- powdered sugar 60 grams
- butter 50 grams
- whole egg 25 grams
- low-gluten flour 100 grams
- baking powder 1/2 teaspoon
- cocoa powder 1 teaspoon
- corn starch 1 teaspoon
- sweetening
- baking
- several hours
- simple
Steps for Coco-bread
1
Use the material
2
Soften the butter and add sugar powder
3
With a rubber razor
4
Then you'll hit it evenly with an eggbeater
5
Add egg fluid to it
6
Even paste
7
Sift in low-banded and powdered
8
We'll make it even
9
In two equals, we add corn starch and cocoa powder
10
Combination, inclusion of a protective film, 30 minutes of cooling in the fridge
11
Take it out, take it five grams each, make it about five centimeters long
12
Scramble it to the shroud
13
It's a long strip of about 12 centimeters
14
Connect both ends, in circles
15
Put it in the oven
16
Put it in the oven, in the middle, up and down, 150 degrees, 20 minutes, then go on five minutes
17
OutCoco-bread Make Tips
When mixing the batter, fold in irregular directions to prevent the flour from developing gluten. When combining and rolling the two-colored dough, if it cracks slightly, gently roll it on the work surface to re-bond.