Hokkaido Coco Duquette

By VicentaLakin

Hokkaido Coco Duquette
now he's so obsessed with hokkaido, he's got so much energy, he's got 10 g of cocoa on the underlying hokkaido formula, and he's got this two-coloured toast that tastes good and looks good

Recipe Recommendations

  • Golden Elephant High-gluten Flour 300g
  • Anjia Light Cream 90g
  • milk 100g
  • butter 15g
  • yeast 4g
  • salt 4g
  • powdered sugar 55g
  • eggs a
  • cocoa powder 10g
  • milk powder 18g
  • water 15g

Steps for Hokkaido Coco Duquette

  • Make Hokkaido Coco Duquette step 0
    1
    All materials except butter are referred to in the order of first liquid, followed by solids, as a bakery, with salt and sugar on the corner, and yeasts buried in flour; normally Hokkaido toasts are proteins, which I find difficult to handle, and are now usually covered with an egg, a little bit of egg fluid, which is used to brush the surface, initiates a 20-minute and face-to-face program, and rubs them into smooth noodles
  • Make Hokkaido Coco Duquette step 1
    2
    after completion of the procedure, add 15 g butter and start a 20-minute and face program
  • Make Hokkaido Coco Duquette step 2
    3
    (a) The extraction of the face, which is manually laminated for about 10 minutes, so that the face can draw out a thin handband
  • Make Hokkaido Coco Duquette step 3
    4
    The dough is divided into two sizes at 3:2
  • Make Hokkaido Coco Duquette step 4
    5
    small noodles rubbed into 10 g of cocoa powder, pre-empted with 15 g of cocoa powder (forgot to photograph)
  • Make Hokkaido Coco Duquette step 5
    6
    (b) The two dough are separated from the bread-opener with a skin-covered membrane to initiate an hour of fermentation
  • Make Hokkaido Coco Duquette step 6
    7
    The noodles are fermented twice as big
  • Make Hokkaido Coco Duquette step 7
    8
    (b) Split the two noodles into three points, round them up and awake for 15 minutes
  • Make Hokkaido Coco Duquette step 8
    9
    (b) Placing the pasta in an elliptical shape, with the cocoa pasta on top, vertically, from top to bottom, with white noodles wrapped in a cocoa noodle, and tightening at both ends
  • Make Hokkaido Coco Duquette step 9
    10
    (a) The three noodles are then made and the noodles are put in place
  • Make Hokkaido Coco Duquette step 10
    11
    (b) tilts at two ends, both tight and emulation (three cans 450g)
  • Make Hokkaido Coco Duquette step 11
    12
    (b) Release water from the oven, ferment the toast box in the oven twice, ferment it to full nine minutes, smooth the surface with an egg fluid, enter the oven, 130 degrees above the tube, 200 degrees below the tube, bake it for 10 minutes, and then shift the upper tube temperature to 200 degrees of 30 minutes
  • Make Hokkaido Coco Duquette step 12
    13
    Once out of the oven, it is easy to remove the mimic after two tremors, until the toast is dryed and kept in a conservatory bag under seal
  • Make Hokkaido Coco Duquette step 13
    14
    The next day's slice

    • Hokkaido Coco Duquette Make Tips

    1. The temperature of the oven is for reference purposes only and is subject to minor adjustments based on the individual oven

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