Mexican cacao casserole
By VicentaLakin
I've made two tacos a few days ago, and both the original and the tea tastes like family friends and fans. I've changed the formula and the shape of a Polish species today, and I've run out of sauce for the last two times, most of all
Recipe Recommendations
- softened butter 80 grams
- Cocoa powder/Matcha powder 10 grams
- eggs 60 grams
- low-gluten flour 70 grams
- salt 1.5 grams
- powdered sugar 80 grams
- high-gluten flour 200 grams
- sugar-tolerant dry yeast 1 gram
- whole milk powder 6 grams
- milk 130 grams
- butter 22 grams
- fine sugar 40 grams
- Ordinary high-activity dry yeast 1 gram
- Cold water at room temperature 60 grams
- red bean paste 120 grams
- red bean paste 120 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Mexican cacao casserole
1
The pasta material is photocopied; Polish seed is produced hours in advance or one night and can be used up to two to three times the size。
2
With the exception of butter, all of the pasta material is placed in a scavenging drum, flour is watered and milk is of varying intensity, leaving around 20 grams of milk to be added, as appropriate。
3
It's a low-speed bulge, then a soft-sweet, soft-soft face, and soft butter when it's able to get out of the thick film。
4
Low-speed stirs allow butter to be fully integrated into the noodles, turn to high-speed stirs, soft and non-sticked laminates, and produce transparent and resilient film。
5
The noodles are rounded in a basin, covered with fresh membranes on the basis of fermentation in warm and humid areas; the fermenters are at 28°75。
6
Make Mexican sauce when fermented: add the material in the list to the basin; if you make original Mexican sauce, you can replace 10 grams of cocoa powder or tea powder with 10 grams of low-banded flour。
7
An electric egg-pumper is used evenly, eggs and punches, and a smooth paste is sufficient to be filled with a spare in the bouquet (a map of the finished sauce is missing, as can be seen in detail from my previous article on "Mexican tea and red beans"。
8
Red bean sand and red bean pie are replaced; the material is not limited to this but can be replaced。
9
The dough is twice as big and the finger-tip flour is pierced on the top of the flour, and it does not fall down and is slightly retorted。
10
The noodles fell down on the board, gently beat the exhausts, weighing eight equals, rounding, covering the film or lashing the basin for about 15 minutes。
11
Noodle flat, take a red bean ball and put it on。
12
Faces gather in the middle, squeeze hard。
13
The seals are spread over the moulds, with a light press on the back of the finger to make them move more towards the surroundings; the molds are open; the warm and wet areas are fermented twice; the fermenters are at 38 degrees and are 80 degrees wet。
14
Without the molds, the mouth is shut on the grilled tarpaulins or oilpapers; the warm and wet areas are fermented twice。
15
When the noodles were twice as big, Mexican cocoa sauce and tea sauce were squeezed on the noodles。
16
When the noodles are twice as big, they squeeze with cacao sauce and raw sauce。
17
Delivery of the silhouettes to the lower and middle of the preheated oven, with an upper and lower fire of 180 degrees/200 degrees for 20 minutes。
18
It's about to be out of the oven, very full。
19
It's the state of a non-mode-free little bread coming out of the oven。
20
They are released and transferred to the hanger, with a slight drying off of the molds; they taste and taste well while they eat hot or the same day。
21
Mexican cacao, red bean bread, sweet and softMexican cacao casserole Make Tips
One, the pasta can be used to make a variety of toasts and breads, with an open-ended version of the eight-point star; to calculate the amount of moulds that can be converted into various models; two, the material in the list is the Mexican cocoa sauce ratio, which is described in the course of the process, with the tea and the original sauce; if you want to make more than one, it can be made by a matching or reduced amount, respectively; the unexploded sauce can be frozen and stored in two weeks; three, the Mexican sauce can be squeezed more and melted in order to wrap the entire group, and the non-mutilated ones can flow down to the side of the dress; and four, the temperature and time of the baked oven can be adjusted by the actual situation and size of the oven used, and the absence of moulds。