Potato cocoa
By VicentaLakin
IT'S A VERY GOOD BREAD, Q'S SOFT CASSAVA. YOU CAN REALLY EAT THE WHOLE THING
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for Potato cocoa
1
Cocoa bread raw materials
2
Potato gravy
3
Combination of the pasta material into a smooth pasta with the exception of butter and salt
4
Add butter to the extension phase。
5
Crushing the noodles up and down, folding them up and down several times, smoothing them up to twice the size of the fermentation。
6
The fermentation is accompanied by the making of potatoes that mix the powder and milk into a floating paste
7
The evaporation tank is in place for about 30 minutes and the surface condensate is free of liquid。
8
The container is removed until it is warm, and the butter is ploughed. I'll put in a respirator。
9
Dry flour on the table divides the fermented pasta into three, the potatoes out of three equals 10 minutes
10
The flour is flattened and the palms of the chestnut rice or dry powder are flattened and spread over the flour. raisins and walnuts。
11
Round it up, close it down, roll it up a little bit longer, sort it out into a preferred shape, double the fermentation
12
On the surface, dry powder is cut out with blades。
13
Put it in an early and hotter oven, 190 degrees, 20 minutesPotato cocoa Make Tips
The bread itself tastes great and can also be made into matcha flavor. The mochi filling offers rich combinations, including cocoa, matcha, or other pastry fillings. You can also refer to the fillings used in the whole wheat multi-grain cheese bread. The overall taste of this soft European-style bread is not very sweet, but has a light, refreshing sweetness. Since many commercially sold red bean pastes taste quite sweet, please adjust the amount according to your personal taste.