Japanese chocolate
By VicentaLakin
Chocolate milk, just make chocolate milk bread. Of course, some cocoa powder will be used to make it known as chocolate. Coca powder doesn't need too much, not so much color. The proportion of cocoa bread was taken into account, and cocoa powder was finally set at 8 grams at a discretion. The color of the noodles doesn't look much better than what you want, and the bread that's baked still feels a little deeper. The smell of fragrance comes from that layer of corset。
Recipe Recommendations
- sweetening
- baking
- several hours
- simple
Steps for Japanese chocolate
1
Flour: 250 g high powder, 1 egg, 125 g milk, 14 g chocolate milk, 2 g salt, 18 g sugar, 3 g yeast, 8 g cocoa powder, 20 g butter。
2
The bread machine was mixed with flour other than butter。
3
Scratch it and add butter。
4
Once again, it is very resilient and easy to pull out the film。
5
fermentation in warmth in the container。
6
Flour fermentation is 1.5-2 times larger and fermentation is complete。
7
Soy sauce: 18 grams butter, 18 grams chocolate milk。
8
Butter melts, adding refined milk。
9
Smuggles evenly into milk sauce。
10
Take out the noodles, beat the exhausts gently, and then grow the squares, put on a layer of cactus, and leave a little behind。
11
Cut to 5 equals。
12
Cut down every layer folded up。
13
It's divided into seven equals。
14
Vertically placed in 6 inches of non-clave, 38 degrees and 2 rounds。
15
Noodles up to the top, take out. Scrubbing cream。
16
Into the oven, 150 degrees of fire and 155 degrees of cooking for 20-25 minutes. The top colour is filled with tin paper in time。
17
Out of the oven。
18
While it's hot。
19
A little sugar powdered on the surface。Japanese chocolate Make Tips
The use of cocoa powder may be increased or reduced as appropriate in accordance with their preferences. If the weather is cold, the milk will condensate and can be softened in hot water. Baking times and temperatures need to be adapted to the circumstances。