Goo Goo Hoff
By VicentaLakin
Cobalt Kooglof, from the Alsace region in eastern France, is a bread practice, tastes more like cake, adds a lot of egg fluid and butter, and eats a lot of sweet and soft. From the teacher of love and freedom
Recipe Recommendations
- high-gluten flour 160 grams
- low-gluten flour 40 grams
- egg liquid 80 grams
- milk 48 grams
- fine sugar 24 grams
- salt
- instant dry yeast 3 grams
- butter 80 grams
- Dried cranberries stained with wine 80 grams
- walnut kernel appropriate amount
- powdered sugar appropriate amount
- sweetening
- roast
- half an hour
- ordinary
Steps for Goo Goo Hoff
1
The recipe above is for the 7-inch Goo Goo-Hoff mold
2
The materials, except butter, cranberry drying (with the need for early leaching of rum over the night and drying of water), are placed in a bakery, cook ' s machine or hand-painted to the extension stage, and are added to butter two to three times, each time to butter absorption and the next time, the dough is rolled to the full stage (can pull out thinner film)
3
Join the cranberry dry, roll up
4
Rolling noodles, covering the film, room warm fermentation
5
It's almost twice the size of fermentation
6
The fermented pasta presses pressure exhaust, rolls loose for 15 minutes
7
Softened butter in the mold, even almond chips
8
A hole in the middle of a loose, nice face
9
Put it in the mold. Put the smooth side down, cover it up, put a warm water in the oven, drive 38 degrees
10
fermentation to full nine, oven preheated 180 degrees, mid-down level baked for 30 minutes
11
When you're out of the oven, you're out of your hair, and you're going to put sugar powder on the table
12
Cut open the tissue, fermented and baked properly, and grunt-choo-hoff's heart is smaller and denser
13
Taste it, Gollo-Hoff looks crazy. He's actually a soft girlGoo Goo Hoff Make Tips
One summer laminate to control the surface temperature, as much as possible in the air-conditioning room, two butters, which can be added several times, and then the next