Coco Potato

Recipe Recommendations

• high-gluten flour 200g
• dry yeast 3g
• brown sugar 35g
• salt 3g
• whole wheat flour 75g
• cocoa powder 15g
• water 160g
• butter 15g
• glutinous rice flour 100g
• sugar 40g
• walnut kernel appropriate amount
• melon seeds appropriate amount
• milk powder 22g
• corn starch 30g

• sweetening
• roast
• half an hour
• ordinary

Steps for Coco Potato

1

Combination of fermented flour, whole wheat flour, cocoa powder, dry yeast

2

Open the red sugar with warm water (water in the formula) because it's easy enough to rub evenly

3

Noodles: The mix of materials other than butter and salt is smoothed into a noodle (mass formation, coarse membrane state), the butter and salt are added to the extension phase, the mosaics do not need to be rubbed into the membrane, and the whole wheat powder is more difficult to rub at the full level

4

We'll put it in a container and cover it for basic fermentation

5

During the fermentation of the fermentation, the fermentation of the fermentation, the mixing of rice powder, corn starch, milk powder, sugar, water, evenly mixed

6

It's about 15 minutes of steam in the pot, and then the surface's condensed, and when it's hot, it's not softened, it's melted, it's sharpened with a razor, it's even with gloves, it's covered with fresh film

7

Noodle fermented about twice the size of a finger poaching hole

8

Take out the pressure exhaust, divide it into 3 equals, and cover the membranes loose for 15 minutes

9

It's a nice, loose face

10

Split the potatoes into 3 equals, take a sap and open it on the cacao noodles (preferably with gloves)

11

We'll roll the other two, put them warm in the oven and ferment the last

12

When the fermentation is twice as big, the surface sprays water, sifts high powder, cuts mouths and sends 200 degrees of baking on the preheat and 160 degrees of 20 minutes

13

When you're out of the oven, you can cut it open

Coco Potato Make Tips

Recipe Categories

• baking Recipes