Chocolate goo-hoff bread
By VicentaLakin
Seven inches of goo-hoff mold
Recipe Recommendations
- Arowana bread flour 220g
- cocoa powder 20g
- dry yeast 2.5G
- fine sugar 35g
- salt 3g
- whole egg liquid 55g
- milk 70g
- water 50g
- butter 50g
- pecan 30g
- dried fruit 80g
- shower material appropriate amount
- chocolate 40g
- light cream 50g
- powdered sugar appropriate amount
- sweet fragrance
- baking
- a day
- ordinary
Steps for Chocolate goo-hoff bread
1
The materials are ready and the fruit dry is soft with hot water or rum。
2
The pasta material was put into the face of the bakery, with the exception of butter。
3
The grouping was followed by butter and relatively thin membranes. Add dry-water-controlled fruit graft. Roll round for basic fermentation. Zero。
4
The fermented pasta is open。
5
Roll up, close up。
6
The tails were connected, smooth-slided and re-fermented in the school cook's 7-inch goo-hoff mold。
7
fermented to 8 full, oven lower, 180 degrees, baked for about 25 minutes. Putting tin paper on it midway to avoid roasting. When you get out of the oven, it's cold。
8
Creamed cream is warmed up to 50 degrees and poured into the chocolate, melted and smoothed。
9
It's fine when you're on the bread surface and you're on the full walnut, cranberry dry, sugar powder, etc。
10
Christmas food