How to make Coco Ice Bread - VicentaLakin's Recipe

Recipe Recommendations

high-gluten flour 250g
cocoa powder 15g
dry yeast 4g
milk powder 5g
ice water 180G
salt 3g
white sugar 25g
butter 20g
egg yolk liquid 50g
corn starch 20g
pure milk 250g
marshmallow 60g
light cream 150g

milk fragrance
roast
an hour
ordinary

Steps for Coco Ice Bread

1

First of all, a cocoa pack. All material in the main noodles, except butter, is placed in the bread drums, liquid before powder, dry yeast and then in the bakery, starting and face functions。

2

The flour will be rolled in groups and put into butter and face functions。

3

When the face function is completed, the dough reaches full expansion。

4

The fermentation function is activated in the bakery by covering the lid with the skin。

5

It's fermented twice as big。

6

Take out light pressure exhaust。

7

It's divided into some 60 grams of pasta, with spaced coded after rolling, and waiting for a second fermentation。

8

The fermented noodles increase twice in size, and the light pressure on the surface of the finger is slow to bounce back。

9

The surface is sifted with thin powder。

10

Put it in the lower and middle of the oven, 150 degrees up and down for 20 minutes。

11

We'll make cocoa-coffee cream when we bake. Sifting corn starch and cocoa powder into the bowl and pouring into yolk。

12

Milk poured into the milk pan and put in Fluff marshmallows。

13

I'm using vanilla-fluff marshmallows, which come from the United States, first of all, cholesterol-free, fat-free, trans-fat-free, very healthy, for the elderly, children and beautiful women. It's then a semi-solid sauce, which can heat directly and operate more easily. Finally, it is used to make cacao-coffee butter pies, which taste more thinner and softer than sweet。

14

It's boiled and mixed, and it's hotter than boiling。

15

Fall slowly into the yolk paste and stir it up。

16

Pour the mixed egg paste into the milk pot, heat the little fire, and keep mixing to prevent the pan。

17

Heated to the point where the egg paste becomes thick enough to get out of the fire, and when the heat is added to butter to melt completely, the marshmallow cassava is ready。