Chocolate sweetheart
By VicentaLakin
I've been here three years, watching, enviing, trying, but I'm a rookie, and last week I took an hour to get a camera and a radial adjustment, and here it's only waterfall sweat. But if we don't start, it's too late, so here, with the first recipe of my life, let's cheer up。
Recipe Recommendations
- high-gluten flour 200 grams
- low-gluten flour 50 grams
- cocoa powder 15 grams
- dry yeast 3 grams
- fine sugar 38 grams
- milk powder 12 grams
- salt 3 grams
- egg liquid 38 grams
- water 110 grams
- butter 25 grams
- High temperature resistant chocolate 30 grams
- surface decoration milk
- sweetening
- roast
- several hours
- ordinary
Steps for Chocolate sweetheart
1
Material Chart
2
The raw materials, other than butter and high-temperature chocolate beans, are placed together, rubbing to the surface smooth and lifting thicker film. Add butter to the extension phase。
3
Add chocolate beans to smooth。
4
The warmth is used for basic fermentation。
5
Noodles swelled up to two to three times, and basic fermentation was completed。
6
Flow the noodles and divide them into 50 g/c。
7
15 minutes after the roll。
8
The cones of the loose pasta become elliptical。
9
Turning over to the bottom of the thin, it's coming down from top to bottom into olive form。
10
The noodles are slightly longer and flatten。
11
And staggered the noodles and staggered the tipes。
12
Cut it from the middle, but not to the tip。
13
The long tip of the corner is up, turning the face into a heart at the cut。
14
Tilt it on the grill, put it in the warm and wet place for final fermentation, finish the fermentation and wash milk on the face of the face, remember, milk. Put it in the middle of a preheated oven of 180 degrees, up and down, and bake for about 14 minutes。