Coco Waffle
By VicentaLakin
Soft European packs made in Polish. Copp knowledge — European bread is larger, heavy, darker colours, yellow and hard; its internal tissue is soft and resilient, and its taste is mostly salty. The soft oats are new in recent years, the skin is softer than the hard oats, the heart is softer than the hard oats, the fragrance of the oars, and the Japanese soft, but the egg cream is relatively smaller than the Japanese and more Asian. And it's simple, doesn't require steam, it's very household。
Recipe Recommendations
- high powder 70 grams
- water 70 grams
- yeast 3 grams
- milk powder 15 grams
- milk 135 grams
- white sugar 25 grams
- butter 20 grams
- cocoa powder 15 grams
- salt 2 grams
Steps for Coco Waffle
1
Polish blended membrane cooling night (Polish is wet state)
2
The main noodles are all mixed except butter。
3
Add a Polish blend。
4
Add 20 grams of butter mixed。
5
The pasta is covered with fermentation。
6
The fermented pasta, poking a hole with a high powdered finger, with the hole not convulsing。
7
The fermented pasta is pumped by pressure and is said to have been redivided into six rollers for about 15 minutes。
8
Take a noodle gently flattening。
9
Hold it tight like a sugar triangle。
10
The squeezing of the pasta turned around and fermented twice。
11
It's fermented and sifted some high-powder blades and ploughed some of its favorite patterns。
12
The oven is preheated 180 degrees and 25 minutes。
13
Fafner's cocoa powder smells good
14
Take a biteCoco Waffle Make Tips
The baking temperature is around 190-200 degrees (a certain hardness can be guaranteed) and the soft skin can be baked 180 degrees。