Cocoa almond Hawthorn soup color bean bread(ke ke xing ren shan zha geng cai dou da mian bao )

Cocoa almond Hawthorn soup color bean bread

Introduction:

"Does the colorful cocoa bread attract you?"

Production steps:

Step 1: mix the raw materials except Hawthorn soup, knead the film by machine, add the diced Hawthorn soup and knead well.

Step 2: basic fermentation, fermentation finished, exhaust, round, relax for 15 minutes.

Step 3: roll into a large piece of the same size as the baking tray, and put it into the baking tray covered with tin paper and oil for final fermentation.

Step 4: finish the second serve, sprinkle the beans and put them in the oven.

Step 5: preheat at 120 ℃ and bake for 20 minutes. After 8 minutes, turn to lower heat or cover the surface with tin foil.

Materials required:

High flour: 280g

Cocoa powder: 20g

Almond powder: 30g

Hawthorn soup: 6 pieces

Milk powder: 20g

Egg: 1

Yogurt: 260g

Baking powder: 1g

Yeast: 6 g

Sugar: 70g

Salt: 1g

Oil: 30g

Precautions: 1. 2. Baking powder is used to neutralize the acidity of cocoa powder. 3. The oven temperature can be adjusted by itself. 4. Hawthorn soup can be changed into raisins or something. 5. Almond powder can be replaced by other nut powder.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Ke Ke Xing Ren Shan Zha Geng Cai Dou Da Mian Bao