Coco bread
By VicentaLakin
Recipe Recommendations
- warm milk 300 grams
- yeast powder 5 grams
- bread flour 400 grams
- low powder 100 grams
- white sugar 30 grams
- butter 20 grams
- cocoa powder 5 grams
- salt 2 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Coco bread
1
300 grams of milk poured into the cook's machine, adding 5 grams of yeast. 400 grams of bread powder, 100 grams of low powder, 5 grams of cocoa powder, 30 grams of sugar. Salt 2 g, start the noodle mixer, five minutes. Add 20 grams of butter. Continue the noodle mixer program and then remove it, rub it in smooth, and put it in stainless steel bowls。
2
Cover up to twice as big with wet fermentation as an hour in winter。
3
Split the noodles into 60 grams, with wet cloth and 20 minutes of silence。
4
Cover it with wet cloth for 20 minutes。
5
Toaster-painted cake paper, flattening the face and smoothing the face。
6
The fermentation is twice the size of an hour, with an egg fluid on the surface。
7
The 42-litre Granshet oven, 200 degrees above, and the 180-degree baking for 15 minutes, each of the ovens has different brand sizes and sets different temperatures and times。
8
Take it out, set it up, finish the map。
9
The finished map, one. It's arranged。