Wine cocoa snack bag(jiu niang ke ke xiao can bao )

Wine cocoa snack bag

Introduction:

"Last time I saw bread made with wine, I just had a little wine at home and added some cocoa powder. It's a Chinese method. I don't know if it's because of wine brewing. This time, the bread is very big, with the smell of cocoa powder. It's soft and delicious. "

Production steps:

Step 1: pour in the egg and wine

Step 2: put all the materials in the main material

Step 3: turn on the dough mixing function, and make dough in about 6 minutes

Step 4: turn on the fermentation function and ferment to twice the original size

Step 5: tear the dough into small pieces, add salt, sugar and butter, and mix for 30 minutes

Step 6: the dough can pull out the film

Step 7: divide into 8 portions and wake up for 15 minutes

Step 8: round and put into the mold for fermentation

Step 9: brush the bread germ with egg liquid and sprinkle with sesame

Step 10: preheat the oven, middle 180 degrees for about 12 minutes

Materials required:

Bread flour: 250g

Wine: 140g

Egg liquid: 30g

Yeast: 3 G

Cocoa powder: 8g

Butter: 10g

Salt: 2G

Sugar: 10 g

Brush surface egg liquid: 10g

Sesame: right amount

Note: cover with tin foil when baking to coloring

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Jiu Niang Ke Ke Xiao Can Bao