What are the methods and formulas of chocolate dirty bag? Black Qiao+milk+white sugar mixed combination slow fire, whipped cream warm water heated to 50 degrees. The heated whipped cream is poured into the black Joe mixture three times and stirred evenly every time. Be good, Ganesh. After cooling, half of them are put into the paste mouth and half into the shallow tray. Except yeast and unsalted butter, all the batter is put into the automatic bread machine. Turn on the mix. It usually takes 20 minutes to make a thick film.

Add yeast and unsalted butter, and generally stir for 20 minutes to obtain glove film. Ferment the cooked batter into an automatic bread machine to double its size. (About an hour. ) Take out the dough and press it gently. The average exhaust pipe is divided into eight parts, rolled into a circle, and covered with a fresh-keeping bag for 20min minutes. Send eight batters to plastic surgery. (roll into a rectangle. Turn it over, thin the bottom, roll it up from top to bottom and knead it into small strips. ) put it in the baking tray!

And then put 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 humidity and ensure the softness of toast. After two rounds, take off the toast bread and brush it with egg liquid. The electric oven 190 degrees is easy to get angry, 180 degrees is turned off and heated 15 minutes. Then bake 13 minutes.

Where is it easy for novices to roll over? Take the toast off and shake it before the exam. Put it on the internet to cool down. Poke two holes in the toast with chopsticks, then turn around in the toast for several times to create an indoor space where the juice explodes, then squeeze it into Ganesh, and then roll the toast into Ganesh plate, which is smooth. The chocolate powder is slightly coagulated and sieved. I made my own cheese buns, paying attention to the materials, at all costs. There is no need to substitute cocoa butter, and pure cocoa butter is used. Don't worry about eating. Chocolate control, let's go.

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