Olio's cocoa bar
By VicentaLakin
This bread is low in sugar, low in oil, no eggs, if the bread is too cheesy, with light cream and Olio cookies, and the bread tastes better and better. Because bread itself is low sugar and low oil, sugar and oil intake is not very high, even with light cream. I used to love to buy cream bread and bake it, and then I knew that the creams that wouldn't melt in summer were, in fact, non-fatic acid-based plant creams. Don't be misled by the words plant。
Recipe Recommendations
- bread flour 250g
- fine sugar 15g
- salt 5g
- yeast 3.5G
- milk powder 7g
- butter 15g
- water
- cocoa powder 11g
- light cream 180G
- Oreo cookies
- frosting appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Olio's cocoa bar
1
Water, sugar, salt, powdered milk and cocoa powder were poured into the bread can。2
Pour bread in。3
Add butter and yeast and put bread buckets in the baker。4
It's about 24 minutes, and up to the extension。5
Flour fermentation is twice as large (which can be fermented directly at room temperature if it is hot), and the fermented face is removed from the pressure exhaust, divided into six equals, with a roller cap covering the skin for 15 minutes。6
The contour of the pasta grows into an elliptical shape, with thin long sides。7
Scroll from top to bottom, on the non-glaze。8
Put it in the oven, opt for fermentation at 37 degrees and fermentation for 50 minutes (a bowl of hot water is placed in the oven that gives the bread a certain humidity, otherwise the fermented bread is dry)。9
TONCO K40C OVEN PREHEAT 165 DEGREES, MID-FLOOR, BAKED FOR 15 MINUTES。10
When the bread is ready, it is dried, cut open in the middle of the bread with a bread knife, with light cream and sugar, with iced water, and then put it in a bag, squeeze it into the cut, put it on the Olio biscuit, and then put it on the sugar。Olio's cocoa bar Make Tips
The amount of water in the formula is for reference purposes only, and flour is different in its water-absorption properties, allowing for the retention of approximately 10 grams of water and the gradual addition of surfaces。