Coco Potato

Recipe Recommendations

• Cocoa dough appropriate amount
• high-gluten flour 200 grams
• brown sugar powder 15 grams
• salt 3 grams
• whole wheat flour 50 grams
• butter 25 grams
• sweet potato material appropriate amount
• water milled glutinous rice flour 125 grams
• chestnut rice flour 35 grams
• sugar 45 grams
• stuffing appropriate amount
• walnut kernel appropriate amount
• milk 200 grams
• Favna cocoa powder 15 grams
• yeast 3 grams
• eggs a
• hot water 15 grams
• the cranberry appropriate amount

• sweetening
• baking
• several hours
• ordinary

Steps for Coco Potato

1

Make potatoes. We'll use hot water to melt the fine sand, and then we'll mix everything but butter

2

It's evaporated into a completely transparent state, pouring it on the oil sheet, cooling it down a little bit and putting butter directly on it

3

The butter was fully absorbed with a hand pressure until the rice pack. Then wrap it up and freeze it

4

In addition to butter, the cacao noodle material is placed in bread drums in the order of liquid and powdered last yeast and salt

5

initiating the imix program, two programs will be able to remove the murals and then add butter in 15 minutes

6

Put the covered noodles in the big bowl, cover it, ferment it at room temperature or 30 degrees in the oven, ferment it twice the size, stick it in the finger, and the hole is fermented if it doesn't bounce back

7

The fermented noodles run out of air using the scepter, split into three more of the same size, rounded up, covered with fresh film, and put it on hold for 15 minutes

8

♪ The twirled face of the sea ♪

9

Then shut up and put it on the grill

10

A thin layer of low-strength flour with a small knife to cut the mouth along the line. You can cut your mouth after two rounds, then put it in the oven 30 degrees and ferment twice as big

11

fermentation, pre-heat oven, 180 degrees, 20 minutes

Coco Potato Make Tips

Recipe Categories

• baking Recipes