Coco Ice Cartoons
By VicentaLakin
Recipe Recommendations
- low powder 50g
- high powder 200g
- cocoa powder 8g
- milk powder 12g
- milk 160g
- sugar 18g
- yeast 3g
- whole egg liquid 25g
- salt 3g
- butter 25g
- corn starch 15g
- eggs one
- light cream 120g
- powdered sugar 8g
- sweetening
- baking
- an hour
- ordinary
Steps for Coco Ice Cartoons
1
Put all but butter into the bread machine in the main dough, start the noodle program, rub it in a smooth face, then add soft butter, rub it out into the membrane, and cover it with a fermentation chamber twice as warm as possible
2
The fermented pasta flow is divided into eight equals, and the lids are lax for 10 minutes
3
The loose little noodles, squirmed in thin shape with a cane, then turned over and squeezed the edge into the middle. Get up and form a circle
4
When it's all done, it's in a non-glaze oven, with a bowl of hot water in it, about 36 degrees, and two to 1.5 times larger
5
I sifted a few of them with a fork, set the oven 180 degrees warm, put the oven in the lower part of the oven, 180 degrees 15 minutes
6
ICE-CARTADE SAUCE: EGGS SCATTERED IN BOWLS SIFTING INTO CORN STARCH AND COCOA POWDER A
7
Smuggle even to no dry powder
8
You pour milk and fine sugar into the pot, heat it up to the oven, fully melt the fine sugar and make small bubbles around it, slowly add the warmed milk fluid to the egg fluid, mix it evenly by hand-beating the egg, mix it to full integration, then put it on the stove with a small fire and heat it up to sticky state, and the tangle is clearly unlikely to disappear
9
When it's hot enough to add butter, it'll be evenly absorbed and covered in the freezer
10
TAKE 50 GRAMS OF LIGHT CREAM INTO THE CUP, THEN ADD COCOA POWDER B, START WITH A HAND-PLUG, THEN ADD THE REST OF THE LIGHT CREAM AND SUGAR POWDER, THEN USE AN ELECTRIC PUNCHER TO SEND LIGHT CREAM WITH A VISIBLE PATTERN, TAKE OUT THE CATHEDRAL SAUCE, ADD A WELL-STAMPED COCOA LIGHT CREAM, THEN MIX IT WITH A HAND-PUMPING EGGMAKER, AND PUT IN A FLOWER BAG WITH A PUFFY BOUQUET
11
A small hole in the bottom where the bread is poked with a pointy little plachet, where the cacao heart is squeezed into the bread, where the bottom is covered with oil sheets to prevent the outflow, where the bread is made, if not ready, in a bag to freeze in the fridge, before it is warmed back, and when it is frozen, where the taste of the bread is colder。