What are the methods and formulas of chocolate dirty bags? Black Qiao+milk+white sugar are mixed and combined with slow fire, and the heat insulation water of fresh cream is heated to 50 degrees. The heated whipped cream is poured into the black Qiao mixture three times, and mixed well every time. Do a good job of Ganesh. After cooling, half of it will be put into a paper pasting mouth and half into a shallow dish. All the batter except yeast and unsalted butter is put into the automatic bread maker. Turn on mixing. It usually takes 20 minutes to make thick films.

Add yeast and salt-free butter, generally mix for 20 minutes, and get the glove film. Put the cooked batter into an automatic bread machine to ferment until it is twice as big. (About an hour. ) Take off the dough and gently press it. Exhaust pipe The average value is divided into eight parts, rolled round and covered with fresh-keeping bags for 20min minutes. Put eight batters into plastic surgery. (Roll into a rectangular shape. Turn it over, press the bottom thin, roll it up from top to bottom, and knead it into small strips. ) Put it in the baking tray!

Then put it into an electric oven for secondary fermentation. Fresh-keeping bag with batter top cover Put a bowl of 75-degree water under the electric oven to increase the humidity and ensure the softness of the toast. After 2 rounds, take off the toast bread and brush the top with egg liquid. The electric oven is easy to get angry 190 degrees, and the fire is removed 180 degrees heating15 minutes. Then bake 13min.

Where is it easy for beginners to roll over? Take off the toast before the exam and shake it. Put it on the internet to cool. Poke two holes in the toast bread with chopsticks, then turn it around a few times in the toast bread to produce the indoor space for juice explosion, then squeeze it into the Ganesh, and then roll the toast bread into the Ganesh plate with the smooth side. Sift the chocolate powder after it condenses slightly. I made my own cheese bag, paying attention to the materials, at all costs. There is no need to substitute cocoa butter, and pure cocoa butter is used. Eating is also reassuring. Chocolate control, let's go.

Chinese raw materials are mixed and smooth by hand. Sealed freezing 17 hours. Take off the internal structure to show the honeycomb shape. Chinese raw materials: 80 grams of high flour and 20 grams of low gluten flour. 5 grams of sugar. 3 grams of fresh yeast. 60 grams of water. Add the main batter to the middle seed. The raw materials include salt-free butter and knead until smooth. Knead to 80% gluten. You don't have to touch it with your fingers. Pull with your hand, and then the elasticity will do. The unsalted butter here needs to be softened before adding. Knead the batter, lay it flat, and wrap it in a fresh-keeping bag. Freeze for 40min. It can also be refrigerated for 20min minutes.