Cocoa doughnut(ke ke shuang se quan bing )

Cocoa doughnut

Introduction:

"I've admired Mr. Meng's two-color doughnut for a long time. I always feel that it's time-consuming and I don't want to do it. It's a day without a plan. Turn out the remaining thoughts. Mr. Meng's fresh Matcha has become cocoa, because Matcha is not popular. There's no white oil, and there's no white protein, and the whole butter egg greets. Perhaps, it is because of this difference that the cocoa cake can not become a round circle like Mr. Meng's Matcha, but just like a circle that has been cut horizontally. I have never used white oil. I don't know if the dough made with white oil will not be as soft as butter dough and almost melt in my hands? "

Production steps:

Step 1: Materials

Step 2: soften the butter and add sugar

Step 3: mix well with a rubber scraper

Step 4: beat well with egg beater

Step 5: add the egg liquid in batches and stir

Step 6: make a uniform paste

Step 7: sift in low gluten powder and baking powder

Step 8: mix well

Step 9: divide into two equal parts, add corn starch and cocoa powder respectively,

Step 10: mix well, wrap in preservative film, refrigerate for 30 minutes

Step 11: take out 5g each and rub into 5cm long strips

Step 12: twist into a twist

Step 13: make a strip about 12 cm long

Step 14: connect the two ends into a circle

Step 15: put in the baking tray

Step 16: put in the oven, middle layer, heat up and down at 150 ℃ for 20 minutes, then simmer for 5 minutes

Step 17: release

Materials required:

Powdered sugar: 60g

Butter: 50g

Whole egg: 25g

Low gluten powder: 100g

Baking powder: 1 / 2 teaspoon

Cocoa powder: 1 teaspoon

Corn starch: 1 teaspoon

Note: the batter should be mixed irregularly to prevent gluten. When two color dough is combined and rolled up, if it breaks slightly, it can be put on the table and rubbed gently to re glue.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ke Ke Shuang Se Quan Bing