Coco butterflies
By VicentaLakin
Recipe Recommendations
- lard 50 grams
- water 30 grams
- Medium gluten flour 72 grams
- low-gluten flour 60 grams
- cocoa powder 10 grams
- powdered sugar 15 grams
- sugar 15 grams
- butter 15 grams
- cream yellow stuffing 300 grams
- sweetening
- roast
- several hours
- divine level
Steps for Coco butterflies
1
We'll start with souffle, softened butter, 15 grams。
2
Add 5 grams of cocoa powder, 15 grams of sugar。
3
Low-banded flour, 15 grams, evenly cut。
4
Full integration。
5
Use your hands。
6
The sodium's fine. Seal it in the freezer room。
7
Now do the oily part, 72 grams of flour plus 3 grams of cocoa powder。
8
25 grams of pig oil, 15 grams of sugar, 30 grams of water, all in the kegs of the cook machine。
9
Hit the thick film。
10
Continue to blow thinner membranes, seal them, put them in the freezer room and relax for 30 minutes。
11
45 grams of low-banded flour with 25 grams of pig oil, 2 grams of cocoa powder, evenly mixed, soaked and sealed。
12
On average, 300 g of milk platinum is divided into 25 g, which is to be used for rounding。
13
The tarp and the tarcrete are divided into 12 equally small agents。
14
Take a tarp, pack a tarp。
15
It's a cow's tongue。
16
Start with a roll, finish it all in turn, cover it with a shampoo and relax it for 20 minutes。
17
At the end of the time, take out a agent, again long。
18
Start with a roll。
19
Hold on tight。
20
pump it in a eight-cm circle and wrap it in a milk yellow。
21
Round up。
22
Round up。
23
push, 8cm in diameter or so。
24
An average cut of eight, with a small nest in the middle。
25
Make a pair of knives and make up the flowers。
26
Put it in the middle before it's done。
27
Finish it all in turn and put it in the oven, leaving a gap in the middle。
28
Put it in a pre-heated oven, mid-level, 180 degrees and 20 minutes of roast (satisfied with tin paper, time and temperature can be adjusted according to the temper of the oven)。
29
Out of the oven。
30
Beautiful
31
One more。
32
It's all in order。