Coco platinum bag
By VicentaLakin
THE THIRD FORMULATION OF THE SACK. THE VOLUME OF LIQUID REMAINS SMALLER THAN THE FORMULATION ON THE PACKAGE, WHICH IS CHARACTERIZED BY A SLIGHTLY LARGER PERCENTAGE OF EGG FLUID THAN THE TWO PREVIOUS FORMULATIONS. I WONDER WHAT EFFECT SUCH A DIFFERENCE WOULD HAVE? AND ALL OF A SUDDEN, THERE'S NO SUGAR IN ANY OF THE PLASTER RECIPES THAT WERE FOUND ONLINE. BASED ON THE TASTE OF THE ORIGINAL SACK, AND TAKING INTO ACCOUNT THE TASTE OF THE SURROUNDING POPULATION, THE SUGAR MUST OBVIOUSLY BE ADDED. SO YOU PUT SUGAR ON IT. FOR THE SAKE OF THE BITTER TASTE OF COCOA, FIVE GRAMS OF SUGAR WERE ADDED TO THE BASE OF THE PALATE, HOPING THAT THE BITTERNESS OF COCOA POWDER WOULD NOT BE TOO STRONG. FIVE GRAMS OF COCOA POWDER, WHICH LOOKS DEEP ENOUGH. THE FACE OF THE SQUARE IS STILL NOT AS SOFT AS THE ORIGINAL, AND IT IS CONVENIENT TO HOLD HANDS. IT'S STILL NOT AS HIGH AS IT TASTES. COCA TASTE, Q-BALLS AND FRAGRANT。
Recipe Recommendations
- Mochi bread flour 100 grams
- water 35 grams
- milk powder 5 grams
- whole egg 34 grams
- butter 20 grams
- fine sugar 25 grams
- cocoa powder 5 grams
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Coco platinum bag

1
Material: 100 grams of white shark mackerel bread, 35 grams of water, 5 grams of milk powder, 34 grams of all eggs, 20 grams of butter, 5 grams of cocoa powder, 25 grams of fine sugar
2
Put material other than butter in a big bowl and mix it evenly。
3
Add soft butter
4
Smash it into a smooth face。
5
Split into 9 equals, round. Put it in the oven。
6
Put it in the oven, mid-level, 180 degrees of fire, 160 degrees of fire and about 25 minutes of roasting。
7
The surface is a shell, out of the oven. Eat while it's hot, tastes best。Coco platinum bag Make Tips
Cocoa powder may be added according to its own taste. The formula may vary slightly depending on the platinum brand. Baking times and firepower need to be adapted to the actual situation。