Chinese Food
Cocoa, sweet potato and soft Europe
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When cocoa and sweet potatoes are kneaded, the dough will give off the flavor of cocoa. The dough will be fermented twice and reshaped once. After baking for 20 minutes, the dough will first smell its fragrant and full shape and smooth streamline. The soft and sweet potatoes in the outer crisp will scratch the tongue. The smooth and delicate chewing will make the cranberry and hazelnut more fragrant than the grain.
Cooking ingredients
Cooking Steps
Step1:Put all ingredients (except butter) into the toaster. Knead until the thick film can be pulled out. Put in the softened butter. Continue kneadin
Step2:The thin glove film can be pulled out after kneadin
Step3:Knead. Put in a container for one fermentatio
Step4:During fermentation, the mashed sweet potato stuffing - 75g glutinous rice flour + 20g corn starch + 120g milk + 30g sugar are mixed evenly. Steam in hot water for 1520 minutes. After steaming, air to the temperature that can be contacted by hands. Add 10g butter. Knead evenly. After cooling, divide into 6 parts for standby
Step5:Ferment to 22.5 times of the size. Dip your fingers in dry powder and poke holes in the middle of the dough. If it doesn't retract from the mouth, it won't collapse. That is to say, ferment well. If it retracts quickly, it means it hasn't been delivered yet. If it's done, it means it has collapsed.
Step6:It's a fermented bottom. It's filamentous
Step7:Take out the dough and exhaust. Divide into three parts. 2030 minute
Step8:Roll it out into a rectangle. Then put the smooth side on the opposite side. It will be smoother and more beautiful after finishing the line
Step9:Mashed potatoes are rolled into rectangles and put on the doug
Step10:Sprinkle with stuffin
Step11:Roll from top to bottom. Each time you roll it, pinch both sides. Close the mouth. Then rub the dough with both hands to form an olive shape
Step12:Finish the rest in turn. Put them in the oven. Secondary fermentatio
Step13:Ferment to twice the size (preheat oven to 180 degrees
Step14:Sift the powder. Don't sift too much. Just a thin layer. I'm here to take photos. There are too many sieves
Step15:Use a sharp blade to cut the mouth. You can cut any line you like. Be sure to cut it with one knife. Do not cut it repeatedly. It will affect the beauty. Cutting. It's not only beautiful, but also makes the bread tissue expand more evenl
Step16:Put it into the preheated oven. Middle and lower layers. Heat it up and down for 180 ° 18 minutes. Then turn it up for 160 ° and heat it down for 180 ° and bake it for 2 minutes. Put it out of the oven
Step17:Coming ou
Step18:Souveni
Step19:Shoot agai
Step20:Group phot
Step21:See sectio
Step22:Eat it.
Cooking tips:1. After the first hair, dip your fingers in dry powder and poke holes in the middle of the dough. If it doesn't retract from the mouth, it will not collapse. That is to say, the dough is fermented; if it retracts quickly, it means it hasn't been delivered yet; if the hole is poked, the dough collapses, it means it has been delivered. There are skills in making delicious dishes.
