Milk fufufu bread is a complete recipe book. It's very fragrant and delicious. It really won't happen. Aite will make you "online celebrity dessert" and "gourmet" bread.

1. Chocolate cake

Cake is moist, soft and eaten while it is hot, and there is chocolate Explosicum

Practice: Mix and stir corn oil, milk and eggs evenly, sieve in low-gluten flour, corn starch, cocoa powder, baking powder, add fine sugar and milk powder, stir evenly, add chocolate crumbs, stir evenly, squeeze into a baking tray, sprinkle with high-temperature resistant chocolate beans, and tube the oven up and down at 24g degrees. 3 eggs, 13g fine sugar, 165g low-gluten flour, 45g corn starch, 15g baking powder, 9g cocoa powder, 45g milk powder and 1g chocolate.

2. Pineapple bag

Who can refuse such delicious food

Practice: put all the materials except butter into the chef's machine, knead out coarse film, 6g butter with souffle filling, 5g sugar powder, 1g salt, 2g whole egg liquid, 6g milk powder, add butter, knead out glove film, refrigerate and ferment to twice the size (about 3-4 degrees for 12 hours).

make pastry, soften butter and add fine sugar and stir well,

pastry, 4g butter, 4g fine sugar, 4g whole egg liquid, 1g low-gluten flour and 1g baking powder,

add egg liquid and stir well, then divide into 12 equal parts, knead and set aside, take a loose dough, roll it out and put it in.

3. Austrian-Austrian chocolate bread

The bread is soft and delicious, and the chocolate is fragrant and mellow

Practice: put all the materials except butter into the chef's machine, knead out the coarse film, add butter, knead out the glove film

Cover the plastic wrap, ferment to twice the size (it is recommended to refrigerate and ferment in hot weather), lightly press and exhaust, and roll into 12 portions (about 32g).

Bread body: high-gluten flour: 2g, cocoa powder: 15g, water: 15g, whole egg liquid: 3g, high-sugar tolerant yeast: 2g, sugar: 2g, salt: 2g, chocolate flow: whipped cream: 6g, dark chocolate: 8g, butter: 5g, baked at 165 degrees for 2min, and dark chocolate with whipped cream.

4. Strawberry chocolate

Crispy chocolate is matched with a soft cake body

Practice: egg white is sent, and sugar is added three times.

Cake body: corn oil 4g, milk 4g, 3 eggs, low-gluten flour 55g, fine sugar 45g, strawberry jam: strawberry 2g, fine sugar 8g, strawberry cream.

stir corn oil and milk until emulsified, add egg yolk and stir well, sift in low-gluten flour and stir well, put it into a paper bag and squeeze it into a baking tray, bake it at 155 degrees up and down for 25 minutes, add sugar and strawberry jam to whipped cream, squeeze it into the cake, put strawberry jam, strawberry jam: 6g, chocolate jam: 15g coconut oil: 25g. Squeeze the cream, cover with another layer of cake, melt the chocolate and coconut oil in water, and evenly dip the cake in chocolate sauce.

5. Crispy chocolate cream bread

The multiple tastes of silky cream are really delicious

Practice: high-gluten flour: 4g milk: 22g whole egg liquid: 6g milk powder: 4g fine sugar: 5 salt: 5g

Put all the materials except butter into the chef's machine, knead out the coarse film, add softened butter and knead out the glove film.

Take a dough, roll it into a rectangle, fold it in half again, put it in a baking pan, and ferment it to 1.5 times its size. High-sugar-tolerant yeast: 4g butter: 4g whipped cream: 3g fine sugar: 3g

chocolate: 1g whipped cream with sugar, distribute it to 8-9, refrigerate for later use, and pour melted chocolate on the surface.

6. Chocolate potato

Glutinous and full of cocoa flavor

Ingredients: glutinous rice flour 15g corn starch 2g cocoa powder 7g (which can be changed into chocolate 15g) white sugar 25~3g butter 1g milk 185g,

Practice: milk and sugar are mixed, glutinous rice flour, corn starch and cocoa powder are added, stirred evenly, filtered once, covered with plastic wrap, and steamed in small holes. Add butter while it is hot, cool it a little, knead it into smooth glutinous rice balls with gloves, arrange it into a rectangle with plastic wrap, sprinkle cocoa powder to prevent sticking, and cut it into small pieces. 7. Red bean bread

Red bean paste is delicate and sweet

All materials except butter are put into the chef's machine, knead out the coarse film, add butter and knead out the glove film, ferment it to twice the size at room temperature, take it out, press and exhaust, divide it into 12 equal parts, and roll and relax for 15 minutes. Put into a baking pan, spraying water on the surface, adding black sesame seeds, red bean paste, red beans, 25g water, 5g sugar, 1g butter, 3g, covering the surface with oil paper and pressing a baking pan, and baking for 2 minutes from top to bottom at 17 degrees.