Coco McMale
By VicentaLakin
Recipe Recommendations
- high-gluten flour 400g
- buckwheat flour 75g
- water
- dried cranberries 50g
- raisins 50g
- pistachio 30g
- big almond 30g
- sugar 55g
- salt 6G
- butter 30g
- cocoa powder 10 grams
- yeast 4.5g
- flour appropriate amount
Steps for Coco McMale
1
All materials, except salt and butter, are placed in the kitchen mixer in order of liquids and solids。
2
The third stage of the chef's machine 2 is then rolled in and the face is quickly sprouted。
3
Add softened butter and salt, rubbing it down to butter absorbers and shifting it to level 3。
4
And a thicker membrane will be sufficient, not too thin。
5
Add dried fruit, 1st set。
6
Roll round, cover the membrane chamber to double the size of fermentation。
7
A hole is inserted in the middle of the flour with dry fingers, and the hole is complete without a convulsion。
8
The fermented pasta is divided into two pieces, rounded, fermented with dry flour, and the fermented pasta is luminous towards the mouth and placed in the fermented blue. The fermenter temperature is 32 degrees and 75 per cent humidity, with two rounds, which are approximately one and a half times larger, so that the finger is pressed back slowly。
9
The fermented pasta is retorted on a grilled with oilpaper and cut。
10
This long strip is the same inverted cut。
11
THE EAT FURNACE, WHICH OPENS THE STEAM MODE, IS PREHEATED AT 220 DEGREES FOR 10 MINUTES, PLACED IN AN EU PACK, AND ROASTED IN 180 DEGREES FOR 15 MINUTES AFTER 10 MINUTES。
12
Growing up in the oaf。
13
Out of the stove and cool。
14
The finished product。
15
Concord。
16
Cut the face。Coco McMale Make Tips
1. European packs require high-temperature steam roasting, with twice as much hot water under the oven when the steam function is not available. 2. European packs do not have to rub thin film. Three, cut, cut, cut should be like a knife, and I'm clearly shallow。