Chocolate Brio
By VicentaLakin
It weighs 1226 grams, each 60 grams, and can do 20. Chocolate pineapple: 70 grams of low-weather flour and 80 grams of fine sugar cocoa powder and 50 grams of cream will evenly mix all materials。
Recipe Recommendations
- high-gluten flour 500 grams
- sugar 80 grams
- egg yolk 150 grams
- milk 180 grams
- Old dough 100 grams
- cream 180 grams
- salt 8 grams
- whipped cream 20 grams
- dry yeast 8 grams
- bittersweet chocolate appropriate amount
Steps for Chocolate Brio
1
Combining dry and wet materials to smooth and flexible facials and adding cream to the completion phase of the facials。
2
Room temperature is 30°C for 40 minutes。
3
Separated into 30 grams of a roller pine for 30 minutes。
4
Pack the noodles with gas。
5
The pasta is covered with chocolate pineapple。
6
Put chocolateed pineapple in a square mold, with two noodles in one。
7
fermented 50 minutes at 30°C。
8
The above fire was 200°C, 180°C baked for 15 minutes and sugar powdered with pistachio。