But I forget whether it is alkaline cocoa powder or natural cocoa powder.
Can't seem to be completely dissolved in memory. It should be natural cocoa powder. To make chocolate cake, it should be good to taste hot drinks, but it can't be completely dissolved.
Question 2: How to eat Hershey cocoa powder? If I understand it correctly, Hershey's cocoa powder should be low-fat with 5g and 5g20cal per 5g-so the actual taste is not much better ... (Cocoa butter is squeezed out by food companies to make chocolate, and this cocoa powder is a secondary product) A few methods: sprinkle it on food to increase the richness of coffee salad and increase the bitterness: add white sugar, which is a very strange thing, and it matches well with white sugar (you might as well observe the chocolate sold in the market) The taste can be the best (a little salt can improve the taste) Other sugars are difficult to match, especially this honey you tried (high fructose content) or considering the low calorie intake-buying sugar instead of making sugar smoothies-cocoa is very good, and another thing is that it is the best choice for whitening skin, protecting muscles and resisting aging-weight loss is the second-minerals are too rich-copper, manganese, magnesium, iron, zinc, potassium, phosphorus and so on.
Question 3: American Hershey pure cocoa powder is pure, or chocolate powder with sugar will be marked 100% when Hershey is pure. Cocoa powder can be fermented in two ways. One is light in color, bitter and sour, and baking needs baking soda to neutralize and foam. The other color is dark, slightly sweet and neutral, and foaming agent is added during baking. Both are pure natural and have slightly different tastes.
Question 4: How to eat cocoa powder well can be used to make cakes, chocolates, ice cream, candy, juice, cakes and other foods containing cocoa. . .
You can also make cappuccino, tiramisu, French latte, Italian iced latte and other western-style coffee snacks. . .
Making "perfect chocolate" hot cocoa;
Method 1: after 300~350cc of fresh milk is heated and boiled, 5g- 10g of cocoa powder is poured and stirred evenly to form a cup of latte cocoa.
Method 2: Stir 25g cocoa powder with boiling water, add 3~4 slices of whipped cream and stir again to make a cup of Italian cocoa.
Method 3:
Ingredients: hot water, cocoa powder, fresh milk, a little ice.
1. Stir 5g- 10g cocoa powder and 50cc hot water evenly.
2. Fill the glass with ice
3. Pour 300cc of fresh milk until it is 7 minutes full, and then pour in the evenly stirred cocoa to make a delicious iced latte.
Note: the concentration of cocoa can be increased or decreased according to personal preference.
Question 5: I bought Hershey pure cocoa powder. Just one person to eat, how to use it. When to eat? Take 5g cocoa powder (4.5g full spoon, adjusted according to personal preference), put it in a 250ml glass, brew it with boiling water, and eat it at any time!
Question 6: Can Hershey cocoa powder be drunk directly? Is it refreshing? Refreshing! After drinking for about an hour, I obviously feel refreshed. ) Maybe I'm sensitive to caffeine or something.
Question 7: Is Hershey cocoa powder really fake? I dare not buy it.
Question 8: How to make dark chocolate with Hershey cocoa powder?
Raw materials: cocoa powder, cocoa butter, nuts, sugar, milk tools: microwave oven, large bowl, mold.
Steps:
The first section preparation work
Cocoa powder: You can buy it at Carrefour or Metro Supermarket (don't go to other hypermarkets, there shouldn't be any). You can also try the food raw material store behind the first food company in Guizhou Road (this store must have molds). Don't be too particular about brands, because in China, it is good to have them. If we must stick to the brand, the Italian CIO Cordelice brand should be top-notch, but it is too expensive (highly recommended).
Cocoa butter: It should be available in this way. It is better to buy a piece, of course, to buy powder. But if you buy cocoa powder, you have to buy butter (such as vegetable butter). It's better to buy cocoa butter than fat. If you eat too much, you won't get fat. The white one is cocoa butter. If you can't buy it, use white chocolate!
Nuts: Don't buy that kind of roasted seeds and nuts in the south goods store. Try to buy pure nuts. Then don't eat the taste of butter melon seeds. Peanuts should be the best to buy, of course, hazelnuts, almonds and the like are not difficult to buy now. See the friendly tips 1 for how much to buy.
Songren: Sugar: I don't need to say these two. If you really don't know, please refer to Friendly Tip 2.
Milk: There are so many in the supermarket, it is recommended to use bright extra-thick fresh milk (3.5).
Microwave oven? Bowl? Do you have all these at home? If not, please refer to Friendly Tip 2.
Mold: There are definitely all kinds of molds in the food raw material store mentioned above. If you are not happy to buy them, use ice cubes at home!
Specific steps:
Peel the nuts, spread them on the microwave oven chassis, and bake for 3~5 minutes (700W microwave oven).
Find a steamer, drain the water and heat it. Then put the big bowl on the steamer.
Put cocoa powder, cocoa butter and sugar into a bowl and stir constantly. Until the things in the bowl are mushy (sticky, dripping on the spoon, but not soon. It's a bit like pouring ketchup)
Pour the nuts into the paste, add a little milk and stir until they are thick again, then naturally cool.
Put the paste into the freezer and take it out after 5~ 10 minutes.
Heat again until it melts (remember to stir). At this time, you can also add some spices or sweeteners you like.
Pour into the mold and cool naturally.
If you can't buy cocoa powder and cocoa butter, just buy chocolate balls that can be put in the oven.
Question 9: What can Hershey cocoa powder do? Simple and delicious. Raw materials: cocoa powder, cocoa butter, sugar and milk.
Tools: microwave oven, big bowl, mold.
Cocoa powder, cocoa butter, (it is better to buy a piece, of course, if you buy powder. But if you buy cocoa powder, you have to buy butter. If you buy cocoa butter instead of fat, you won't get fat if you eat too much.
Exercise:
1. Find a steamer, drain the water and heat it. Then put the big bowl on the steamer. Put cocoa powder, cocoa butter and sugar into a bowl and stir constantly. Until the things in the bowl are mushy (sticky, dripping on the spoon, but not soon. It's a bit like pouring ketchup)
3. Add a little milk into the paste, then stir until it becomes sticky again, and naturally cool.
Put the paste into the freezer and take it out after 5~ 10 minutes.
4. Heat again until it melts (remember to stir). At this time, you can also add some spices or sweeteners you like.
Pour into the mold and cool naturally.
Note: If you can't buy cocoa powder and cocoa butter, you can only buy chocolate balls that can be put in the oven.
Materials:
85g of low flour, cocoa butter 15g, baking powder 1g, butter 100g, powdered sugar 100g, two eggs, 30g of milk, a little vanilla extract, and auxiliary materials: cranberry 15g, and candied dates.
Exercise:
Preparatory work:
1. Mix low flour, cocoa powder and baking powder and sieve twice.
2. The butter is completely soft.
3. break the egg.
4. Cooked walnuts and carya cathayensis sarg (if they are raw, they need to be roasted in advance), rolled or crushed together. Chop cranberries and candied dates.
Exercise:
1. Beat the fully softened butter (you can squeeze out a nest by touching it) with an egg beater at low speed, add powdered sugar, and beat at high speed until the color becomes lighter and the volume expands to 3 times.
2. Add a few drops of vanilla extract, add the egg liquid several times, and continue to stir. Stir thoroughly every time, and then add the next time. The beaten butter-egg mixture should be loose and delicate.
3. Pour in the milk, sieve the powder several times, and stir (or cut and mix) evenly.
4. Pour in chopped nuts and stir well.
5. Put it into the mold, scrape the surface, shake the bubbles a few times, and draw a line horizontally in the middle with chopsticks.
6.(CRDF25) 180 degrees, intermediate, 38 minutes.
Materials:
250g of high flour, 45g of sugar, 4g of salt, 5g of yeast, 60g of milk 105g, 60g of egg yolk, 20g of butter, auxiliary materials: cocoa powder 15g, milk 10g, and hot water 10g.
Exercise:
1. Pour hot water into cocoa powder, stir, add about 15g milk, and stir evenly to form a thick paste.
2. Knead the raw materials except butter into a uniform dough, then add butter and continue to knead until the expansion stage.
3. Divide the dough into two pieces with a difference of 40 grams, and round the slightly larger dough.
4. Add the cocoa paste to the smaller dough and knead it evenly into cocoa dough.
5. Put two pieces of dough into two containers, use thin oil, cover with plastic wrap, and ferment to twice the size.
6. Take out two pieces of dough and roll them into rectangles of equal size.
7. Put the cocoa dough on the primary color dough and trim the edges.
8. Start from the long side and roll it tightly from top to bottom.
9. Cut into six equal parts.
10. Trim the shape slightly and put it in the paved baking tray at regular intervals (paper cups can be placed at both ends with the cut surface facing down).
1 1. Finally, ferment to twice the size and brush the egg liquid.
12. The oven is preheated 180 degrees, and the middle layer is about 15 minutes.
Tips:
1. It is difficult to ferment in cold weather. In addition to artificially raising the temperature, the amount of yeast can be increased (no more than 2% of flour) to speed up fermentation.
2. When cocoa paste is added to dough, it will stick to hands at first. Throw it away and stick to it for a while.
3. If you don't like the taste of bitter cocoa, you can reduce the amount of cocoa powder and keep the dough of two colors equal when dividing the dough ...>& gt.