Chinese Food
Thor chocolate
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We all know about the bakery in Nanjing, which is a soft European shop. We must know that the famous red Raytheon chocolate online food app of his shop has wandered around. It's a fake version of Shigong Zhuang Hongming, who has built a natural red wine yeast bakery in Nanjing a few years ago. He created the original Raytheon chocolate popular in Jinling, which quickly became a hot item This is why I dare to say that other food programs are copycats. The quality of online recipes is uneven. I even saw that using 150 degree toast to bake for 50 minutes, using 160 degree toast to bake soft Europe. This joke misled many baking enthusiasts into making mistakes. Holding dry and woody bread, I said that it was delicious. In order to thank the bean and fruit food for my cultivation, I pushed this mini family version exclusively [Raytheon chocolate] to share with you, in order to tell bakers that home equipment can make delicious bread without additives
Cooking ingredients
Cooking Steps
Step1:If there is no yeast solution, it can be replaced by water 0.3G The red swallow yeast powder is refrigerated at room temperature for three hours and then used for seed scalding for 12 hours. Please refer to my recipe [production of high temperature seed scalding] for mirror chocolate sauce, please refer to my recipe [production of mirror chocolate sauce] for cocoa crisps, please refer to my recipe [production of cocoa crisps] for Cassida sauce, please refer to my recipe [vanilla] Production of casda sauce
Step2:Mix all liquids except butter and sprinkle in yeast and let stand for 5 minutes to decompos
Step3:Put in flour and scald seeds and liquid seeds and suga
Step4:Medium speed stirring until there is a thick film and butter is put i
Step5:Medium speed butter absorbs salt and whisks at high speed until the dough expands completel
Step6:Smooth dough, spread, massage, 27 ℃, 75 ℃, ferment for 65 minute
Step7:At this time, let's make cheese stuffing, cream cheese softening, fluffy and suga
Step8:Add rum after sugar absorptio
Step9:Put in casda sauce and mix wel
Step10:Put it into the decoration bag for standb
Step11:After the dough is fermented, it is divided into 4 pieces (about 100g each). The dough is rounded to 27 ° 75 and the humidity is relaxed for 30 minutes
Step12:Flat exhaus
Step13:Squeeze in cream cheese sauce and put 5g chocolate coin
Step14:Fermentation at 32 ℃ and 75 ℃ for 40 minute
Step15:Now let's make the cocoa sauce
Step16:Butter soften and beat, add sugar to absorb, add egg liquid in several times and beat evenl
Step17:Sift and mix the powder evenl
Step18:Put into the decoration bag for standb
Step19:Cocoa Mexico on fermented doug
Step20:Sprinkle with cocoa crisp
Step21:When warming up the oven, put a baking pan of water to make steam, heat it up, heat it down, heat it down, 190 to remove the steam at the 5th minute (you can see the moisture on the door of my oven). Bake for 17 minutes in total
Step22:Out of furnace coolin
Step23:Do you feel attractiv
Step24:Do you want to ea
Step25:If you like dark color, you can change it into dark cocoa powde
Step26:It's not that difficult, but it's a little complicated
Step27:Red has a reason to be re
Cooking tips:The exclusive promotion of bean and fruit delicacies focuses on bean and fruit. There are skills for making good bread and delicious dishes.
