Coco Chifeng
By VicentaLakin
I don't think I've ever done cocoa. Let's have one this time, for some reason. Find the box of Hsing, reduce the amount. When looking closely, it turns out that this practice is quite different from what is used to in normal times, and that milk and oil are used to mix heating. Things are complicated and do not want to delay the unknown. So, it's still the pixie's square, but it's just a transplant. It's still good, though the surface is cracking. as if there was no more unbreakable wind。
Recipe Recommendations
- sweetening
- baking
- an hour
- simple
Steps for Coco Chifeng
1
Material: 30 grams of milk, 12 grams of corn oil, 7 grams of cocoa powder, 31 grams of barbed powder, 31 grams of yolk, 75 grams of protein, 45 grams of fine sugar
2
Put 15 grams of sugar and yolk in the bowl, evenly。
3
Add the oil, mix it evenly。
4
Pour in the milk, evenly。
5
Cocoa flour is mixed with flour and sifted into yolk。
6
Blend in an irregular direction. Stand by。
7
The proteins were tumbled into thick bubbles, three times with sugar。
8
Nine for distribution。
9
Take a third of the protein to the paste. Blend。
10
Rewind the protein。
11
Blend。
12
Down into a six-inch living circle。
13
Squash the surface。
14
Put it in the oven, in the lower and middle floors, up and down at 140 degrees, for about 40 minutes。
15
Rewind it when it's out。
16
Cool and flip。
17
Strip。Coco Chifeng Make Tips
The pasta is mixed in an irregular direction so that the flour does not stretch and affect the taste. The mixing of proteins should not be done in circles to avoid bubbles. Baking times and firepower need to be adapted to the actual situation。