Chinese tirami-su bread
By VicentaLakin
It's like ice cream, it's delicious
Recipe Recommendations
- high-gluten 320 grams
- dry yeast 3 grams
- sugar 32 grams
- milk 160 grams
- high-gluten flour 160 grams
- cocoa powder 12 grams
- salt 4 grams
- butter 50 grams
- light cream 200 grams
- mascarpone cheese 200 grams
- sweet fragrance
- baking
- several hours
- senior
Steps for Chinese tirami-su bread
1
THE GOBIK U10 AND THE FACE MACHINE HIT A SERRATED MEMBRANE WITH BUTTER。
2
one round, 40 minutes later, was torn into 30 g of one face。
3
the temperature of the f75 fermenter is 28°75 and is fermented to 1.5 times greater。
4
the hot wind mode of the 80s oven in gobik is 160 degrees and 13 minutes。
5
The internal cream and sugar are distributed to rigidity, and the mascapane cheese is evenly blended into the bouquet。
6
It's like a map, and it's just a little bit of a puddle of cheese sauce。
7
When you're done with your internal coating, you put cocoa powder, frosting, strawberries。Chinese tirami-su bread Make Tips
It would be better if the Chinese noodles were cooled one day in advance, and the ingredients of the formula were fermented into the freezer for an hour after the 80-strength fermentation, and the fermentation and flavor of the noodles were very good and softer than the direct bread。