Coco spasm
By VicentaLakin
Recipe Recommendations
- high-gluten flour 250 grams
- milk 120 grams
- butter 25 grams
- eggs one
- yeast 4 grams
- salt 1 gram
- cocoa powder 10 grams
- glutinous rice flour 70 grams
- corn flour 20 grams
- white sugar 30 grams
- dry flour appropriate amount
- walnut appropriate amount
- dried cranberries appropriate amount
- raisins appropriate amount
- sweet fragrance
- roast
- several hours
- senior
Steps for Coco spasm
1
Eggs of liquid type, milk, salt first entered into the bread machine。
2
And then put in flour and cocoa。
3
Put it in the yeast, mix it with chopsticks to dry powder, then start and pasta until the end。
4
Add butter. Start and pasta till the end. Commencing cryogenic fermentation and fermenting the noodles to 2.5 times the size。
5
The pasta is prepared in parallel with the pasta, so that all the potatoes are evenly mixed into the bowl, so that they are evaporated for about 20 minutes. When the steamed potatoes are placed in a non-hot hand, they are added to the room with soft butter, which is plattered and covered with a protective film。
6
Prepare cranberry, walnut, raisins。
7
Take the fermented cocoa noodles, vent them, split them into four pieces, and shone them for 15 minutes。
8
It also split the potatoes into four pieces, took a cocoa pasta, and opened the potatoes, which was smaller than the cocoa pasta, and included step 6 and good material。
9
And put it on the cocoa noodles。
10
Roll up, squeeze the connection。
11
Releases all the good fermentation in the baker with oil-paper on it, in the ovens, under which a bowl of hot water is put to keep it wet。
12
Take off the fermented face, sift a thin layer of dry flour, and put a few knives on each face. Also 170 degrees preheat oven。
13
Put the face in the preheated oven, mid-level, 170 degrees for 20 minutes。
14
The finished product。
15
The finished product。