Coco pickles
By VicentaLakin
It's a small bag of red sugar and cocoa, which, because it's high-temperature steamed roasting, has a soft taste in the outside of the bread, but the pattern of a very soft, puffy surface sifting powder in the heart adds to the pattern of a different quality, which is actually the favorite of the fragrance leaves, or of a baked leaf
Recipe Recommendations
- high-gluten flour 260 grams
- brown sugar 50 grams
- cocoa powder 5 grams
- water 180 grams
- butter 10 grams
- low-gluten flour appropriate amount
- salt 5 grams
- low-sugar yeast 2 grams
Steps for Coco pickles
1
The post-oil process brings the noodle to the extension stage and the basic fermentation
2
One-and-a-half times the size of the fermentation to the noodle
3
We'll set the little noodles up like a grill and re-ferment
4
Sifted on the face of the face of the face, so that you can put fragrance leaves or fork spoons on the top of the face, put them in the oven with a man at 220°C, steamed and baked for about 38 minutes