Cocoa spiral(ke ke luo xuan juan )

Cocoa spiral

Introduction:

"I made lollipop biscuits two days ago. I enjoyed playing with my children, but I'm not willing to eat them after baking. My son likes desserts as much as I do, and he loves chocolate. Because he is greedy and doesn't like sports, he grows fat all over his body. He can't eat anything high in fat. Even ice cream is bought less this year. I told him to chew a cucumber when he wants to eat. The honey bean bread he made last time was also very popular with xiaopenyou. Originally he didn't eat honey beans, but he ate more than half of them. On the premise of having a full meal, did you say that he could not grow meat? (self review, also blame me for the wrong time, correct next time) in Mr. Meng's 100 courses of bread, when I saw this cocoa spiral, I almost immediately fell in love with it. Generally, spiral tubes are used to make this crispy and that crispy, which is filled with cream. Although it is delicious, considering the situation of me and my family, I'd better stay away. I didn't expect that this spiral roll made by Mr. Meng is beautiful and healthy. The amount of custard filling butter in it is 10g. Within the acceptable range, I immediately bought back the spiral tube and said to dry it

Production steps:

Step 1: 100g high flour, 50g common flour, 20g sugar, a little salt, 2G yeast, 1 protein, 80g milk, 10g butter.

Step 2: cocoa filling: milk 150g, sugar 40g, egg yolk 1, corn starch 25g, butter 10g, cocoa powder 2 tsp.

Step 3: spiral bread method: after oil method and noodles.

Step 4: knead until the film can be pulled.

Step 5: basic fermentation to double the size.

Step 6: divide into 6 portions, each portion is about 25g.

Step 7: round and relax for 15 minutes.

Step 8: take a portion of the twisted length, and wind it from the tip of the spiral tube (Note: it should start winding from 2cm above the tip, so that the surface of the second hair just covers the tip).

Step 9: put into the baking tray and ferment for about 50 minutes.

Step 10: Brush milk on the surface, put it into the preheated oven, 160 degrees for about 20 minutes, and color the surface.

Step 11: take out the spiral tube and keep it sealed after cooling. Look one by one, like the mouth of the food snatcher. It's so cute.

Step 12: cocoa filling method: milk with sugar, stir well.

Step 13: add the yolk.

Step 14: mix well with egg.

Step 15: add starch and stir well.

Step 16: heat the solution to thick, turn down the heat, add butter and cocoa powder, mix well, remove from the heat.

Step 17: cover the surface with plastic film and refrigerate.

Step 18: put the stuffing into the decoration bag, squeeze it into the bread, OK! There is still a lot of stuffing left. You can eat it now and squeeze it now.

Materials required:

High flour: 100g

Common flour: 50g

Corn starch: 25g

Milk: 230g

Cocoa powder: 2 teaspoons

Yeast: 2G

Protein: 1

Butter: 20g

Egg yolk: 1

Sugar: 60g

Salt: a little

Note: 1. My family does not have low flour, the main ingredient is replaced by ordinary flour, and the stuffing is completely replaced by corn starch, which has little effect. 2. In order to save an egg, the egg liquid in the main ingredient is replaced by an egg white, and the baked bread is quite white, hahaha ~ 3. The filling is reduced by 5g of sugar, and the sweetness is just right. 4. The demoulding of screw tube only needs a little twist from left to right. It's very easy. 5. The temperature of baking bread is adjusted according to the oven of my family, so my family has strong firepower.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Ke Ke Luo Xuan Juan