Cocoa croissants(ke ke niu jiao mian bao )
Cocoa croissants
Introduction:
“:”
Production steps:
Materials required:
Dough:
High gluten flour: 100g
Low gluten flour: 15g
Fine granulated sugar: 30g
Salt: 1g
Dry yeast: 2G
Egg: 20g
Milk: 150g
Butter: 10g
Cocoa custard sauce filling:
Egg yolk: 1
Corn starch: 10g
Cocoa powder: 2.5G
matters needing attention:
Production difficulty: ordinary
Process: Baking
Production time: several hours
Taste: sweet
Chinese PinYin : Ke Ke Niu Jiao Mian Bao
Cocoa croissants
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