Cocoa snow bag(ke ke xue hua bao )

Cocoa snow bag

Introduction:

"It looks like the first snowflake on the ground, so people asked if it was covered with a piece of bread

Production steps:

Step 1: mix the pastry materials together

Step 2: mix by hand into small pieces and put them in the refrigerator

Step 3: put all the main ingredients into the toaster except butter

Step 4: mix the dough well and add butter

Step 5: mix all the materials until the film can be pulled out

Step 6: fermentation is 2.5 times as large (due to limited time, I only wait for about 1 time to take it out)

Step 7: take out the dough and exhaust

Step 8: divide the dough into 8 equal parts and relax for 10 minutes

Step 9: squash the dough with air

Step 10: put in the tray

Step 11: ferment to twice the size

Step 12: sprinkle some water on the dough or egg liquid, and sprinkle with frozen crispy

Step 13: 180 degrees in the middle of the oven, 15-20 minutes

Step 14: release

Step 15: cocoa snowflake bag

Materials required:

High flour: 220g

Low powder: 40g

Yeast: 4 g

Sugar: 60g

Whole egg: 56g

Milk: 119g

Salt: 1g

Cocoa powder: 10g

Butter: 20g

Crispy: butter: 45g

Corn flour: 10g

Note: in order to make the crispy taste, use half of the fine sugar and half of the coarse sugar

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Ke Ke Xue Hua Bao