Tea and cacao and sand packs
By VicentaLakin
breads: fermented flour 200g; rye 100g; sugar 30g; salt 2g; milk 15g; eggs 30g; yeast 3g; light cream 80g; water 90g; vegetable oil 15g surface: cream cheese 160g; sugar 25g; tea powder 6g; low-banded flour 6g; chocolate sauce appropriate
Recipe Recommendations
- high-gluten flour 200g
- rye flour 100g
- sugar 30g
- salt 2g
- milk powder 15g
- eggs 30g
- yeast 3g
- light cream 80g
- water 90g
- vegetable oil 15g
- bean paste appropriate amount
- Cream cheese on top 160g
- surface sugar 25g
- Matcha powder for surface 6G
- Surface with low-gluten flour 6G
- Chocolate paste for surface appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Tea and cacao and sand packs
1
Except for oil, in the order of first liquid and then powder, and lastly the yeast, the material is placed in the bread drum. Medium
2
Start a face-to-face program with the condition of the bread group after the end of the program
3
Add the oil at this time and re-open the face program
4
The noodles open, they form a thin film that is tougher than it can break
5
Round and fermented
6
fermentation up to twice as big to take out the exhaust, split it into a fraction, roll round, cover the film for 15 minutes
7
Get a nice, loose pasta, open it with a cane, wrap it in a soy sauce
8
Shut down
9
Once they're done, we'll re-ferment
10
The cheese softened and the sugar evened
11
Put the tea powder in flat
12
Put low-banded flour in a flat mix
13
I'm not sure I'm going to be able to make a nice cup of tea. Move
14
The oven is 180 degrees hot, the oven is covered in chocolate sauce
15
20 minutes or so
16
Done