Coco Ice Bread

Recipe Recommendations

• high-gluten flour 250 grams
• cocoa powder 10 grams
• milk powder 5 grams
• fresh yeast 12 grams
• salt 2 grams
• fine sugar 20 grams
• milk 190 grams
• butter 20 grams
• corn starch 18 grams
• eggs one
• light cream 150 grams

• sweetening
• burn
• several hours
• senior

Steps for Coco Ice Bread

1

PREPARE MATERIAL A. BUTTER NEEDS TO BE SOFTENED IN ADVANCE IF IT IS FROZEN. MATERIAL A: 250 GRAMS OF CONDENSED FLOUR, 10 G OF COCOA POWDER, 5 G OF MILK POWDER, 12 G OF FRESH YEAST (OR 4 G OF DRY YEAST), 2 G OF SALT, 20 G OF FINE SUGAR, 190 G OF MILK AND 20 G OF BUTTER。

2

In addition to salt and butter, powder is poured into a clean bowl, liquids are poured into the corner, fine sugar is poured into the corner, dust is dug into a fresh yeast, and ice milk is suggested in the summer to control surface temperature more easily。

3

The cook machine is open, the materials are mixed, and the two to three are smooth. It removes a thick film, with salt and softened butter, and the cook machine is tied to an ice bag to control the surface temperature。

4

Turn two to blend butter with the noodles, then three to expand, smooth on the noodle hooks, with light ripping open a thin film that is solid and transparent。

5

Hands held on the face, folded several times to the external side of the body, rounded and placed in a drum or clean tub, covered with a fresh film, temperature 27-28°C, first fermentation for about 30 to 40 minutes。

6

PREPARATION MATERIAL B DURING FERMENTATION. ICE HEART MATERIAL B: 250 GRAMS OF MILK, 50 GRAMS OF FINE SUGAR, 18 GRAMS OF CORN STARCH, 1 EGG, 5 GRAMS OF COCOA POWDER, 150 GRAMS OF LIGHT CREAM AND 4 GRAMS OF COCOA POWDER。

7

The milk is poured into the non-clued milk pan, the sugar is poured into the milk, the heat of the fire is boiled and the mixing continues。

8

and when it boils out of the fire, a clean basin shall be taken out of the fire, which shall be filled with 5 g of cocoa powder, corn starch and eggs, and shall be smouldered with its eggs, half of the milk which has just boiled, and half of it shall be mixed。

9

When it is smoothed, it is rewinded back to the milk pan of the remaining half of the milk, the small fire is heated, the warmer is mixed to the gradual thickness (semi-mobile state), and it is sufficient to paste, and it is cold to stand by from the fire。

10

refrigerated light cream, added to 4g cocoa powder, distributed with an electric omelet, the feeling of having a bakery, so long as there is no movement in the texture, it doesn't matter if you want to be less fluid in the pie。

11

The cold cocoa cassava from step 9 was poured into the well-drinked cream, evenly mixed with eggs, covered with skin cover, and placed in freezer for more than half an hour。

12

One round is completed and the fermentation is twice as large (see state, time is only reference) and the finger-pumping of flour without a bullet. Take out a light fold and press pressure exhaust。

13

Split the noodles into 60 grams and eight。

14

The temperature is 35 degrees and 75 per cent humidity, with secondary fermentation, which is twice the size of the fermentation, and a slow repulsion of the surface by the finger。

15

At the end of the second round, the preheat oven, 170 degrees up and down. When the fermentation is completed, it is delivered to the preheated lower middle of the oven, turning 160 degrees and baking for 20 minutes。

16

After roasting, take it out and move it on the cold shelf。

17

When cold, the ice heart is removed and loaded into a bag of bouquets (the last puffy piping is not available, the small beak can be used), a hole in the bottom of the pack, a 45-degree angle in the mouth of the bouquet, and a 360-degree circle into the pie。

Coco Ice Bread Make Tips

Recipe Categories

• baking Recipes
• breakfast recipes
• afternoon tea recipes