Cocoa spiral
By VicentaLakin
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for Cocoa spiral
1
Post-oil, which causes the raw material to be placed in a bakery, into a face that can pull out a slightly translucent film。
2
Puts a fermentation cap in the packaging up to 2 - 2.5 times the size。
3
Coca-Casta sauce: Milk with fine sugar and egg yolk mixed with egg-cutting。
4
Add low powder and corn starch and make it thick with little fire。
5
Add butter and cocoa powder to the table, which will be quickly smoothed out, and will be replaced by film-covered cold storage。
6
The fermented pasta, etc., is divided into five pieces, covered with a shampoo after a roll, loose for about 10 minutes。
7
It forms a long strip of approximately 45 cm length。
8
The rolls are placed on the screws into the grill and re-fermented in warm and wet areas. (Stand tight at the end of the roll and don't spread when baked
9
The fermented pasta is evenly painted with an egg fluid. (It should be noted that rolls should start at a distance of about 2 cm from the point of the screw, and the fermentation and baking of the noodles is not easy to remove from the mold. Look, I can roll down
10
The oven is preheated, 175 degrees up and down, and baked for about 15 minutes。
11
When the bread is cooled, the cocoa casserole is packed into a bag of flowers and squeezed inside the bread。
12
Completed Chart
13
Completed Chart