The lollipop biscuits I made two days ago were fun to play with the children, but I was reluctant to eat them even after they were baked. My son likes desserts as much as I do, and he likes chocolate-flavored ones very much. Because this kid is greedy, coupled with his lack of exercise, he has grown fat all over his body. No matter what, he can't eat greasy ones. Even I bought less ice cream this year. I told him to chew a cucumber when he wanted to eat it.
The honey bean bread he made last time was also very popular with Xiaopenyou. He didn't eat honey beans at first, but he actually ate most of it. Even if he was full, can he not gain weight? (Review yourself and blame me for the wrong timing. Correct next time)
Among Teacher Meng's 100 courses of breads, when I saw this cocoa spiral roll, I fell in love almost immediately. Generally, what is made with spiral pipes is crispy one and crispy one, filled with cream. Although it is delicious, considering the situation of my family and I, I still stay away. Unexpectedly, the spiral roll made by Teacher Meng was beautiful and healthy. The amount of castellated butter in it was 10g. Within the acceptable range, I immediately bought back the spiral tube and dried it as soon as I said.
cocoa spiral
By JaymeSipes
Recipe Recommendations
- milk fragrance
- baking
- several hours
- ordinary
Steps for cocoa spiral
1
100g of flour, 50g of ordinary flour, 20g of white sugar, a little salt, 2g of yeast, 1 egg white, 80g of milk, 10g of butter.
2
Cocoa filling: 150g milk, 40g white sugar, 1 egg yolk, 25g corn starch, 10g butter, 2 tablespoons cocoa powder.
3
Spiral bread practice: After oil and dough.
4
Rub until the film can be pulled.
5
Base fermentation to twice as large.
6
Divide it into 6 portions, each portion is about 25g.
7
Round and relax for 15 minutes.
8
Take a portion and twist it long and wrap it around the tip of the spiral tube (Note: Wrap it should start from 2 cm above the tip, so that the second-cooked surface just covers the tip).
9
Drain on a baking sheet to ferment for about 50 minutes.
10
Brush the surface with milk, place it in the preheated oven, hold it at 160 degrees for about 20 minutes, and color the surface.
11
Take out the stove and pull out the coil, let it cool, and then seal and store it. Look at each of them with their little mouths rushing for food. They are so cute.
12
Cocoa filling method: Add white sugar to milk and stir well.
13
Add egg yolks.
14
Mix well with egg sauce.
15
Add starch and stir well.
16
Heat the solution over medium heat until thick, turn to low heat, add butter and cocoa powder, mix well, and leave the heat.
17
Cover the surface with plastic wrap and refrigerate for later use.
18
Put the filling into the decoration bag and squeeze it into the bread. OK, finish! There is a lot of stuffing left, which can be eaten and squeezed now.cocoa spiral Make Tips
1. I didn't have low-gluten flour at home, so I used all-purpose flour for the main ingredients and replaced the flour in the filling entirely with cornstarch; it didn't make much difference.
2. To save an egg, I replaced the egg mixture in the main ingredients with an egg white. The baked bread turned out quite white, hehe~
3. I reduced the sugar in the filling by 5g, and the sweetness was just right.
4. To unmold, just gently twist the spiral tube left and right and it's done; it's very easy.
5. Adjust the baking temperature according to your own oven; my oven has strong heat.