Chocolate cocoa bread
By VicentaLakin
A total of 1,076 grams of chocolate cocoa bread formulations and manufactures at the Wangsen World Café College, each 150 grams, can be made by seven. Chocolate pineapple: 80 grams of low-strength flour, 70 grams of cocoa powder, 13 grams of cream, 50 grams of finely mixed all materials。
Recipe Recommendations
- high-gluten flour 400 grams
- low-gluten flour 100 grams
- sugar 80 grams
- eggs 100 grams
- milk 200 grams
- Old dough 100 grams
- cream 60 grams
- salt 8 grams
- whipped cream 20 grams
- dry yeast 8 grams
Steps for Chocolate cocoa bread
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
It's split into 150 grams of a roller and loose for 20 minutes。
4
Open the noodle pole to chocolate。
5
Shape the face into a cylinder。
6
Make a circle.
7
The pasta is covered with chocolate pineapple。
8
Put the mould in a temperature of 30°C for 50 minutes。
9
The above-mentioned 200°C fire was 180°C baked for 18 minutes and sugar powder was spilled on the stove。