Chinese Food
Cocoa soft Europe
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Although it's a bit troublesome to knead, I think the bread baked by hand is much better than that kneaded by the toaster, so it's usually kneaded by hand.
Cooking ingredients
Cooking Steps
Step1:Prepare material
Step2:Take some warm water, add a small amount of white sugar, stir twice, add yeast, ferment at room temperature, you can see the rich bubbles
Step3:Mix the high flour, cocoa powder, salt, remaining white sugar and yeast water. Slowly add the remaining water and flour
Step4:After kneading into smooth dough, add butter in three times. Continue kneading until the film comes ou
Step5:Put it into a closed container to wake up for 50 minutes; take out the air and relax for 15 minutes; put it into the oven. Put a basin of hot water in the oven. Wake up for 50 minutes; take out the flour and draw the desired pattern with a knife; put it into the preheated oven. 175 ℃ for 20 minute
Step6:Coming ou
Step7:Tangen
Cooking tips:I love the crispy skin of Yubao, especially the slight bitterness of cocoa (≥ ∧). The internal organization is very soft and elastic. I have skills in cooking and delicious.
