Coco Spiral Bread
By VicentaLakin
I've always had a thing for the screwdriver, and I love its shape, and I've been particularly happy with it in my hand, and I've had sweet casserole bread, especially for my son, and I've been lazy to make kashda sauce, and I'm careful to mix milk, sugar, yolk, and then add low powder and corn starch, cocoa powder, and then boil it with salt-free butter, and then boil it to the thick end. I'm in a lot of trouble, so it's easier to mix the powder and the liquid in one-off。
Recipe Recommendations
- low-gluten flour 65g
- soft white sugar 60g
- salt 1g
- yeast 2g
- egg liquid 20g
- milk 225G
- butter 25g
- egg yolk one
- corn starch 10g
- cocoa powder 5g
- sweetening
- baking
- several hours
- senior
Steps for Coco Spiral Bread
1
100 grams of powder, 50 grams of low powder, 20 grams of glucose, 1 grams of salt, 2 grams of yeast, 2 grams of egg fluid, 75 grams of milk in the baker. Internal
2
Twenty minutes after the face rub, you'll add 15 grams of softened butter to the spread
3
It's been fermented 2.5 times bigger in a bakery. fermentation times vary depending on the temperature, with multiple observations in the middle, and machine fermentation in the cold
4
150 grams of milk, 1 gram of butter, 1 gram of yolk, 5 grams of cocoa powder, 40 grams of white sugar, 10 grams of corn starch, 15 grams of low powder mixed into small pots, evenly mixed
5
Make a little fire and mix it
6
It's so thick, it's so cold that it's in the bag
7
It's fermented. It's fermented
8
Take the fermented noodles, split them into six equals, and tumble the lid for 20 minutes
9
Straight to the growth strip
10
Close to the point of the clinker. A circle of long bars is enough
11
Two fermentations, about 1.5 times larger
12
The surface brushes the egg fluid, the oven 180 degrees preheat, mid-level roasting for about 15 minutes to the surface yellow, bread cools, helixes, cacao cassava in the bouquet, and then squeezes in the bread