Cocoa Qifeng Beef Bread
By AglaeKlein
Ingredients: salt,egg yolk,protein,white sugar,salad oil,white vinegar,water,yeast,cocoa powder,high powder,custard powder,low powder
Recipe Recommendations
- sweetening
- baking
- several hours
- senior
Steps for Cocoa Qifeng Beef Bread
1
Mix all the ingredients and knead until the film comes out.
2
Perform the first wake-up to 2.5 times the size.
3
Relax the exhaust split for 15 minutes.
4
Roll out the dough, fold it in three folds, roll it out, and add the filling.
5
Tighten the mouth.
6
Put it in the mold.
7
Carry out the final fermentation time to make the cake, mix the low flour and cocoa powder and sieve it and set aside.
8
Add white vinegar to the egg white, and add white sugar in three times. (10 g/time, 30 g in total)
9
Beat with an electric whisk until dry and frothy. (Cover and place in the refrigerator for later use)
10
Add the remaining 30 grams of white sugar to the egg yolk.
11
Beat with an electric egg beater until thick and white, and the drop will not disappear immediately.
12
Add water and salad oil and stir well.
13
Pour in the sifted powder.
14
Turn up and down until there are no powders.
15
Then add 1/3 of the protein paste to it.
16
Stir up and down, like stir-frying, stir well, then add 1/3 of the protein, and stir well in the same way.
17
Then pour into the remaining protein paste and stir well before pouring into a mold and baking.
18
Carry out final fermentation for 50 minutes.
19
Pour into the cake paste and shake out the bubbles and place it into the oven at 180 degrees for about 45 minutes.
20
Remove the mold while it is hot, let cool and slice.