Coco
By VicentaLakin
I've added chocolate beans to Coco-O, and I don't have to say, a bite with a strong chocolate smell, a happy room
Recipe Recommendations
- high-gluten flour 300 grams
- cocoa powder 15 grams
- High temperature resistant chocolate beans 35 grams
- sugar 25 grams
- salt 3 grams
- yeast powder 3 grams
- milk 160 grams
- butter 22 grams
- sweetening
- roast
- a day
- ordinary
Steps for Coco
1
Except for butter and heat-resistant chocolate beans, all of the main ingredients are mixed, covered with rear oil and covered to complete expansion。
2
Finally, chocolate beans were added, which were smoothed and placed in the container and placed in the freezer fermentation. (10 hours)
3
The next morning, the noodles were removed, twice the size of the original size, and the mid-finger pierced holes were fermented。
4
Split the noodles, etc., into six pieces and roll them up for 20 minutes。
5
I covered it with cake to prevent the moisture loss。
6
It's loose, it's stylish, it's stylish and it's on a baker with baked paper。
7
I fermented directly in the oven. No ovens
8
When the oven is preheated, the bottom grill is preheated with the stone (210 degrees)。
9
When the second fermentation is over (heated by the surface group and fermented by light pressure slow-back rounds), it is placed in a pre-heated oven, which is baked at 190 degrees for 22 minutes in the fire, and a small glass of hot water is poured into the pied stone to make steam。