Foodabc Staple food Five grains and miscellaneous grains

Cocoa, sweet potato, soft European

2024-07-06 02:59:26 212

It seems like I'm getting deeper and deeper in this pit. In order to take beautiful pictures, I also put them together. This is the first time I've taken a photo of a pre made soft European in the garden. Yesterday afternoon, in order to grab some sun, I pretended to leave before the bread had cooled down, but the bread was crumpled and deformed. Summarize your experience and bring cookies or similar items for the next shoot.

Details of ingredients

Soft European wheat flour250g
Fafna cocoa powder15g
White sugar40g
Eggs1 unit
yeast4g
water120g
butter30g
salt2g
Three Elephant Glutinous Rice Noodles140g
Chestnut Rice noodlesforty
Pure milk240ml
White sugar60g
butter20g

Technique

difficultybeginner
workmanshipbaking
tasteSweetness
timeThree hours

Steps to make Cocoa, sweet potato, soft European

1. Put all the ingredients into the bread maker (using the salt and oil method) for desalination and butter removal
2. Use chopsticks to mix the flour first before starting the bread maker (this will make the bread maker cleaner)
3. After a program, add salt and butter and stir.
4. Cut a small piece of kneaded dough into a thin film that is not easily broken, and organize the dough for the first fermentation.
5. The fermented dough can be soaked in powder with fingers and poked without shrinking or collapsing.
6. Use fermentation time to make sweet potatoes. Glutinous rice powder, chestnut powder, sugar and milk mixed without granules, steamed in a pressure cooker, cut with a scraper and put butter on it to melt (it's very hot now and can't be rubbed)
7. When not hot, wear gloves and rub the butter in (be sure to wear gloves to avoid getting wet)
8. The more kneaded, the more elastic and non stick it becomes.
9. Divide into 5 parts for rounding.
10. Take a piece of cocoa dough and roll it into a tongue shape.
11. Roll out the sweet potatoes and place them on the cocoa noodles (it feels like my sweet potatoes are too thick)
12. Apply a layer of bean paste and sprinkle walnuts and dried cranberries.
13. Roll into an olive shape. Roll it up tightly, otherwise the middle will be empty when cut.
14. Put it into a baking tray and ferment twice.
15. After fermentation, sieve some high powder and use a blade to make a few cuts.
16. After preheating the oven, heat the middle layer up and down at 175 degrees Celsius for 23-25 minutes (time and temperature are for reference only). Tin foil can be applied at the back.
17. As soon as it is fired, it is immediately placed in the sun and patted.
18. Cut open and taste.
19. Just as it's out of the furnace, it's time to start shooting.
20. This one is as soft as the one without wrapped sweet potatoes overnight.
21. The background is beautiful and the bread is wrinkled and unsightly.
22. Haha, I also caught pictures of hardworking little bees.