Chocolate squeeze
By VicentaLakin
The chocolate smell is good, the chocolate smell is strong, the squeezing pack can be torn and the lace inside is great。
Recipe Recommendations
- sweet fragrance
- roast
- several hours
- ordinary
Steps for Chocolate squeeze
1
I'm going to put the high-strength powder, salt and sugar in the chef's machine。
2
The water warms up to 37 degrees, and the fermented powder hatches. The chef's machine stirs and pours into the fermentation。
3
And pour the eggs。
4
The cook machine mixes for 20 minutes。
5
Check the hard humidity of the noodles。
6
Join the butter and the cook machine rest for a few minutes。
7
Keep mixing for 20 minutes。
8
20 minutes later。
9
Collapse the circle and put it in the mold, and cover it with a shampoo。
10
The oven fermentation chamber, a bowl of hot water at the bottom and fermentation for 60 minutes。
11
During fermentation, caramel or chocolate sauce is made, 65 grams of water is added to the fine sugar 65 grams and heating is added to the gas stove。
12
Heated to boiling, little fire slowly。
13
Heated to darker colours, cooled to around 60 degrees to melt chocolate. Cool backup。
14
When the fermentation is completed, the finger will be stamped and not bounced。
15
Noodles out of the air。
16
It is divided into three formulations with a 20-minute membrane cover。
17
Cyclops are formed into cylinders, with small agents of around 10 grams。
18
Some of the agents are wrapped in chocolate sauce and are placed in a basket of vines。
19
In turn in the basket of vines。
20
The baskets were fermented twice in the oven, as was done for 60 minutes。
21
The fermentation is done and taken out。
22
Plug the basket。
23
The oven is preheated to 180 degrees and is baked for 40 minutes。
24
Colour satisfactory for tin paper。
25
Finish the cooling。
26
Open the middle and look at the level, and if you're not ripe, you can go back to the oven and bake。
27
Tore it open and it'll be rad, and the delicious chocolate squeezing bag is finished。