Coco bico honey rolls
By VicentaLakin
Coco-coloured honey rolls, the addition of cocoa powder gives the bread a rich taste, the taste of cocoa in the lips and the inability of friends who like to drink coffee to refuse, which is a piece of bread that is worth and delicious. Let's do it
Recipe Recommendations
- high-gluten flour 250g
- milk 105g
- egg liquid 45G
- soft white sugar 40g
- salt 3g
- yeast 3g
- butter 20g
- cocoa powder 14g
- warm water 10g
- honey appropriate amount
- sweetening
- baking
- several hours
- senior
Steps for Coco bico honey rolls
1
Prepare the mains。
2
The 10 g of open water is put into cocoa powder, which is roughly plattered and added to 14 g of milk, and is pressed with a spoon, which is constantly rolled, into a smooth paste, covering the spare film。
3
All the materials in the main material, except butter, are placed in the bread machine, start and face procedures, and, after the completion of a procedure, add softened butter, re-start and face procedures to the face sheet. The rubbed pasta was removed, which was about 470 grams in total, divided into one large and two, with a large noodle of about 255 grams and a small noodle of about 215 grams. (As a result of a difference in the amount of water consumed by the noodle, the sum of the noodle will vary slightly, as long as the size of the two noodles varies by about 40 grams). A small paste of cocoa is slowly rubbed evenly with a bakery。
4
The two noodles were placed in two separate containers to cover the fermentation of the membrane chamber。
5
The temperature varies from fermentation to fermentation time, with multiple observations, fermentation to 2-2.5 times the size of the fermented face, and fermentation of the fingers with a hole, which, if not condensed, is already fermented。
6
The fermented pasta is removed from the exhaust and the membrane is loose for 20 minutes on the roll cover。
7
A large rectangular shape of the white noodle cane。
8
With a cane, the cacao is condensed into smaller rectangles
9
put the two rectangulars together, side by side, and with a cane, they will be slowly opened, approximately 35 *30 cm in size and as thin as possible evenly. let's roll up the extra white side. slowly roll up, evenly, softly, moderately, not too tight or too loose, so that the face doesn't come out after the fermentation. when all the rolls are done, the bottom is squeezed, the mouth is closed down and as thin as possible evenly。
10
Cuts into six to eight equal sizes, with at least four centimetres wide per segment. (Don't cut too thin, fermentation can't stand down, cutting into six to eight equal sizes, at least four centimetres wide. It ferments in warmth to one and a half times the size of an egg. No egg fluid. It's put in a preheated fire of 175 degrees and 15 minutes. Just see the bread color。Coco bico honey rolls Make Tips
Brush with honey water! (The ratio of honey to water is 1:1). Water absorption varies with different flours and seasons. The liquid amount in this recipe is based on my own standard and is for reference only; please adjust as needed.