raisin cocoa
By VicentaLakin
Recipe Recommendations
- high-gluten flour 290 grams
- cocoa powder 10 grams
- qingshui 150 grams
- butter 15 grams
- white sugar 20 grams
- salt 2 grams
- yeast 3 grams
- eggs one
- raisins appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for raisin cocoa
1
All materials are measured and materials other than butter and raisins are placed in the rinsing machine, the trigger is mixed for a while, and then the room temperature softens the butter again for a few minutes。
2
This cocoa-coloured face is somewhat obscured by the light。
3
Add raisins evenly。
4
The face of the face is smooth and fermented。
5
It's fermented until your finger's dry flour is fermented。
6
Repeated oscillations remove bubbles and are then split equally into 4 equal roundings, which are static for about 15 minutes。
7
Take a noodle like a sugar triangle。
8
Turn it over and put it on the baker with the oilpaper, and round the three angles. All of them will be put in the oven and a bowl of hot water will be put under the oven for a second fermentation。
9
Two good skin-screened flours with sharp blades that cut out the shape of leaves. The oven is preheated 180 degrees in advance and the mid-level is baked for 20 minutes。
10
When you're in heat, you put it in a bag and don't put it in a freezer。
11
Completed Chartraisin cocoa Make Tips
1. The temperature of the oven is adjusted to the home oven。