The cranberry cocoa bag
By VicentaLakin
This cranberry cocoa bag is full of material with a glass of black coffee, and my son is so delicious。
Recipe Recommendations
- high-gluten flour 1 spoon
- milk 140 grams
- butter 28 grams
- yeast 4 grams
- dried cranberries 40 grams
- chocolate beans 30 grams
- cocoa powder 18 grams
- egg one
- salt 2 grams
- sugar 75 grams
- sweetening
- baking
- several hours
- ordinary
Steps for The cranberry cocoa bag
1
Put the Chinese material (120 grams of high powder, 120 grams of milk, 4 grams of yeast) in the toaster, and then ferment twice as flat. Large
2
160 grams of high powder left, eggs, cocoa powder, sugar, salt, except butter
3
And then evenly down the butter
4
Noodles to the membrane
5
We use hot water to make soft cranberry and chocolate beans
6
Even
7
The noodles fermented 2.5 times larger in the bakery
8
Turn the toaster around three minutes and drain the gas
9
The noodles are divided into eight equals
10
Round up every noodle
11
In the oven
12
fermentation is 1.5 times bigger, sifting high-strength powder
13
Slice a blade and slit the diamond
14
In a 175-degree oven
15
It'll be about 15 minutesThe cranberry cocoa bag Make Tips
The cranberry intervention starts with soft drying with hot water. Chocolate beans are for baked