Lemon cocoa
By VicentaLakin
Recipe Recommendations
- bread flour 375 grams
- cocoa powder 20 grams
- yeast 5 grams
- fine sugar 45 grams
- salt 5 grams
- milk powder 15 grams
- eggs
- water 195 grams
- butter 35 grams
- lemon zest appropriate amount
- Bakeable chocolate beans 50 grams
Steps for Lemon cocoa
1
Eggs and water in bread cans。
2
Add bread flour, cocoa powder, yeast, sugar, salt, lemon crumbs (the lemon peel removes the white part, washes the thin wire)。
3
The bread machine rubs the face and, after the completion of the one-and-one-sided procedure, examines the face and can pull out the thick film。
4
Add soft butter。
5
An additional face-to-face procedure, which examines the face-to-face, removes the film。
6
Add baked chocolate beans。
7
Just keep it even。
8
We'll fix the noodles and ferment them in the bakery。
9
The pasta fermented to the original 1.5-2 times larger。
10
Take out the exhaust。
11
They are divided into four copies。
12
One round。
13
Put it in the oven, put it in the oven, and add a bowl of warm water for final fermentation。
14
It's a second fermented noodle. I'm a little overdressed。
15
Flour on the face。
16
Cut the knife。
17
The mid-level of the 180-degree oven, which is preheated, is set on fire and warmed for about 28 minutes。
18
The baked bread comes out in time, and it's on the Internet。