Coco taco
By VicentaLakin
It's a soft, delicious snack, and it's just a little bit of my cutter, and it's a little bit too thick for the oven to get warm and open. I'm sorry. But as long as it tastes good
Recipe Recommendations
- high-gluten flour 160 grams
- low-gluten flour 40 grams
- milk 85 grams
- butter 10 grams
- salt 2 grams
- sugar 20 grams
- yeast 2 grams
- eggs one
- cocoa powder appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Coco taco
1
Egg fluid, milk, flour, diagonal salt, sugar, yeast in the middle, covered with flour
2
13 minutes first
3
Put it in butter for 30 minutes
4
Fermentation
5
I'll take out the air. I'll split it into six
6
With a little cocoa powder, with some water, flour, pasta, not too thin, in a bouquet or a bag of fresh meat
7
面团再次滚圆放入烤盘，Fermentation
8
I've got some bread and egg fluid
9
I'll cut a little mouth and squeeze it on bread
10
The oven is preheated. It's up and down, 180 degrees, 20 minutes. Paper