Chocolate pastry(qiao ke li nai su )

Chocolate pastry

Introduction:

"This biscuit is made for the first time, but it is very easy to operate and has a high success rate. It's delicious. It's great! Try it. "

Production steps:

Step 1: prepare the ingredients.

Step 2: put the butter into the stainless steel basin, and add the newly boiled water into the large glass basin below to melt the butter.

Step 3: sift sugar into melted butter.

Step 4: stir evenly with a manual egg beater until loose.

Step 5: add milk in batches and mix well.

Step 6: sift the medium gluten flour and milk powder, and add them into practice 5.

Step 7: mix well with a rubber scraper until there is no dry flour.

Step 8: prepare large chrysanthemum mounting mouth and mounting bag; cut a mouth at the front end of the mounting bag to expose the mounting mouth.

Step 9: lay silica gel pad or baking paper on the baking tray, put the dough into the flower mounting bag, and extrude the strip.

Step 10: preheat the oven at 180 ℃; put the baking tray into the upper layer of the oven and bake for 10 minutes; transfer it to the middle layer for 5 minutes; turn off the power and use the waste heat to continue baking for 5 minutes; a total of 20 minutes.

Step 11: after baking, put it on the baking plate to cool, that is, pastry.

Step 12: dissolve the bitter and sweet chocolate in boiling water.

Step 13: dip one end of the pastry with melted chocolate and let it cool. The chocolate pastry is finished.

Materials required:

Medium gluten flour: 100g

Milk powder: 7g

Swire sugar powder: 30g

Butter: 80g

Milk: 20g

Bitter sweet chocolate: 30g

Note: if the room temperature is low, put the dough into hot water (do not boil water) after it is finished, and heat it with water. Otherwise, the butter will solidify and the dough will harden, which is not good for extrusion.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Qiao Ke Li Nai Su