Cocoa spiral(ke ke luo xuan mian bao )

Cocoa spiral

Introduction:

"I've always been fond of spiral bread. I like its shape. I feel very happy when I look at it in my hand. Moreover, the bread with sweet stuffing is especially popular with my son. I'm lazy when making kastar sauce. The more careful way is to mix the milk, sugar and yolk well, then add the low flour, corn starch and cocoa powder, and then add them when cooking Add salt free butter and cook until thick. I don't think it's troublesome, so I stir the powder and liquid evenly at one time (butter can be put at last), so it has the same effect and saves a lot of trouble. "

Production steps:

Step 1: 100g flour, 50g low flour, 20g soft sugar, 1g salt, 2G yeast, 2G egg liquid and 75g milk are put into the toaster

Step 2: knead the dough for 20 minutes, add 15 grams of softened butter, knead to the expansion stage

Step 3: ferment in the toaster to 2.5 times the size. (depending on the temperature, the fermentation time will be different. If it's cold, you can use the machine to ferment

Step 4: 150 grams of milk, 1 gram of butter, 1 egg yolk, 5 grams of cocoa powder, 40 grams of soft sugar, 10 grams of corn starch and 15 grams of low flour are mixed and put into a small pot. Stir well

Step 5: turn down the heat and stir while boiling

Step 6: stir until thick, put out and cool, and put into the flower mounting bag for later use

Step 7: for the fermented dough, dip your fingers in water and poke a hole. If the hole does not retract, it means that the dough has been fermented

Step 8: take out the fermented dough, divide it into 6 equal parts after exhausting, roll it round, cover it with plastic film and relax for 20 minutes

Step 9: directly rub long strips

Step 10: close to the tip of the screw mould, wind the strip in a circle and place it in the baking pan

Step 11: the second fermentation, about 1.5 times the size

Step 12: brush the egg liquid on the surface, preheat the oven 180 degrees, bake in the middle layer for about 15 minutes until the surface is golden, cool the bread, remove the spiral tube, put the cocoa kastar sauce in the flower mounting bag, and finally squeeze it into the bread

Materials required:

Low gluten flour: 65g

Soft sugar: 60g

Salt: 1g

Yeast: 2G

Egg liquid: 20g

Milk: 225g

Butter: 25g

Egg yolk: 1

Corn starch: 10g

Cocoa powder: 5g

Note: if the spiral tube is not enough, you can do sausage winding up, knead the last 10 grams of milk when appropriate to add, the water absorption of each kind of flour is different

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ke Ke Luo Xuan Mian Bao