Michelle Coca Bread
By VicentaLakin
This bread can be said to be a piece of bread that a little partner who likes to bake has tried. The most important feature is that it doesn't rub the face. Yes, you're right. You don't have to rub the face, you don't need a baker, you don't need a cook machine, you don't need a hand rub. It's really easy to make bread. This bread is made like a cake, and it's made with a razor, and it's got the advantage of being oily and sugary, just in line with the current reduction. Have you tried it
Recipe Recommendations
- high-gluten flour 315 grams
- qingshui 290 grams
- cocoa powder 15 grams
- chocolate beans 35 grams
- yeast 3 grams
- salt 5 grams
Steps for Michelle Coca Bread
1
First, we prepare the food that we need, and we've lost the chocolate beans, so we don't have them. It'll taste better if we put them on。
2
The yeast is opened with warm water, which uses 20 grams, so the total amount of water is minus 20 grams。
3
You'll have to use a razor, because the water is too big and really sticky。
4
Once evenly balanced, the body size has increased significantly by covering the film or the lid and fermenting for 40 minutes。
5
A layer of dry flour will be placed on the rubbed, then the fermented face will be moved to the chute with a razor, the hand will be covered with powder and flattened, and the sides will fold into the middle, then fold up and down。
6
Then the folded noodles are moved into the facepan, and the mouth is down, covering the film with another fermentation for 40 minutes。
7
Then you move the dough to the mat, flatten it on your hands again, slap it on the square, not too thick, around two centimetres thick, and then it's very flexible, split it with a razor, about five centimetres wide, and I split it into five。
8
Take a few twists, put them on the unhooked grill, and then move them away, if you don't like to ferment them. Together, it's suggested to use a bigger dish, and here I'm using a three-can-no-knit dish, a little small, all sticky。
9
A glass of hot water in the oven, close the oven door, ferment the room with warm fermentation and ferment for another 40 minutes。
10
The oven is preheated at 200 degrees, mid-level, baked for approximately 25 minutes, and is unsealed and sealed。Michelle Coca Bread Make Tips
1. This formulation is a healthy bread with no oil and no sugar or low heat, but the moisture content is huge, so do not touch the noodles directly with your hands and use a razor when you mix it, otherwise it will really collapse. After three fermentations, each time for 40 minutes, the amount of time is slightly improved, but the taste of the finished product is fresh, the skin is soft and soft, and when it is cool, the taste is tougher and chewing is good. 3. The ovens are different for each individual, so the temperature and timing are for reference purposes only。