Coco chocolate
By VicentaLakin
Recipe Recommendations
- cocoa powder 20g
- high powder 250g
- sugar-tolerant yeast 3g
- sugar 15g
- salt 3g
- milk powder 10g
- butter 15g
- water appropriate amount
- chocolate appropriate amount
- sweet fragrance
- roast
- three-quarters of an hour
- simple
Steps for Coco chocolate
1
Flour and cocoa flour are mixed into salt, sugar, dry yeast, water, rubbing and rubbing, and when the pasta is essentially formed, they are added to soft butter, which continues until the group becomes extended。2
Put the noodles in the bowl and cover them with film or damp cloth, and ferment them in warm areas for about an hour until they become larger. When the finger is covered with flour, and the hole behind the finger is not condensed, it is fermented。3
The fermented noodles crush the air with their palms and split into two, rounding. A 15-minute waking-up on a film or wet cloth。4
Chocolate shredding。5
A layer of paste is coated with viscosity, a bright, suffocating face, and a long ellipse with a cane. Put a proper amount of chocolate shredded on the face of the face, and don't paint the edge of the face。
6
Then roll the noodles up. The sides will be rounded to the middle. Be careful not to leave a gap. When you're done, shut your mouth, olive. Put it in the oven at 37 degrees of humidity, 70-80 per cent, and again wake up twice the size of the hair, so that it can be cooked in the oven。
7
Cut like this。