How do you make chocolate mochi soft European bread?

Once the bread is risen, remove and preheat the oven to 180 degrees. Then sift the bread with high-gluten flour and cut it with a blade, which can be ignored if there is no quick knife and blade. The practice of small French European bread.

180 degrees middle and lower layer 20-25 minutes, cover the tin foil in time after coloring, this looks at the oven, mine about 10 minutes to cover, the bright side of the tin foil is facing up. The practice of small French European bread.

2.European bread dough is not as soft as toast dough, so try to knead it as round as possible.

3.In winter, the milk should be kept at room temperature or lukewarm.

Bread preservation: If you can't finish eating, freeze it, warm it for half an hour when eating, and keep it in the oven at 180 degrees for about 5 minutes.

Ingredients: 200 grams of mochi premix, 10 grams of cocoa powder, 2 grams of salt, 75 grams of milk, 65 grams of whole egg mixture, 40 grams of softened butter, 35 grams of chocolate chips.

Steps: 1. Pour salt, egg wash and milk into a bowl and stir well.

2. Mochi premix and cocoa powder are put in.

3. Stir evenly until there is no dry powder, and you can knead it by hand.

4. Add the softened butter, bring gloves and knead the dough until the dough is smooth.

5. Add the chocolate beans and knead the chocolate beans evenly and vertically into the dough.

6. Divide into 16 small dough and knead round.

7. Put it in the preheated oven and bake at 160 degrees for 35 minutes.

The above content refers to Encyclopedia - Mochi Bun.

Purple sweet potato mash is rich in selenium and anthocyanins, which is very suitable for ** plum bend, whole wheat bread and crushed eggs, and one meal is completed. Mainly steaming, pressing, this time it will be very dry, then add a small amount of sugar, low-fat milk, adjust to a dilute state, and finally the non-stick pan slowly dry, you must remember to stir, much like the feeling of making red bean paste, hanging on the mixing spoon. Because I was a fat-reducing meal, I didn't put butter and cream.

I think it tastes pretty much the same. The liquid book fat reduction meal is basically light, but this purple sweet potato taro paste has many uses. You can also make purple sweet potato mashed Dafuku.

The color of the purple potato taro puree mille-feuille cake is also super beautiful. My favorite is the Purple Sweet Potato Taro Mashed Egg Sandwich, which is energizing with a glass of mixed juice. Beautiful plus, haha, again, if you don't ** in March, you will be angry in April!

100g purple sweet potato, 300g taro, 25g milk, 3 tablespoons of caster sugar, peel the purple sweet potato and taro, cut into small disturbing macro pieces and steam. Mash it with a rolling pin while it's hot, and mix the purple sweet potato puree and taro puree well with a spoon. I like to keep some small pieces of purple potato taro, which tastes good.

Add the milk to the caster sugar and heat over low heat until the sugar melts. Pour the milk into the purple sweet potato mash and mix well. Depending on each person's taste, if it feels too dry or too wet, the amount of milk can be increased or decreased appropriately.

Put the taro paste in the crisper and seal it and refrigerate. Use half a Lipu taro and add a small purple potato, the ratio of about 4:1 is the best!

Peel and wash the taro and purple sweet potato first, then put them in a bowl, steam them with water for 10-15 minutes until soft and glutinous, take them out and mash them into a puree Add 60ml of milk 15ml of condensed milk (if you like sweet, you can put more) and stir well.

If you feel too sticky, you can put a small amount of milk several times until the taro puree is silky. If you want to taste better, you can filter out impurities and filter out this is a smooth purple sweet potato mashed overnight! A fresh, sweet, tender, smooth, tempting, and delicious taro is ready.

The prepared sludge can be eaten directly, and the rest can be cooled, frozen in the refrigerator, and wrapped in steamed buns as fillings.

sugar, salt, butter, eggs, water, mochi, water-milled glutinous rice flour, corn lake pure flour, milk, taro puree; Mix all the ingredients of the dough except butter together and knead it for 10 minutes, then put in butter, the dough is twice as large as the dough, pour other mochi ingredients except butter into a bowl and stir until there are no granules, make a base and steam for 10 minutes on high heat, put on gloves once, add butter while it is hot and knead it into a smooth dough, divide the fermented dough into 4 parts, roll it out with a rolling pin, put the mochi and taro paste on top of each other, and then roll it into a roll, wrap it at the end of the head, and then bake it in the oven for 25 minutes.

You need to add yeast to the high-gluten flour, add milk or water to stir, and then ferment and refrigerate for about 15 hours, you can raise the skin to add some red yeast rice powder in it, add milk powder, sugar, salt, Wang Xiaoju and then stir well, you can add eggs and water to it, add butter to sleepy bi, and knead it into a small ball.

Prepare some purple potatoes, prepare some bread, hold a yam quietly, then puree the food, steam them, and then spread them on toast and bake them in the microwave for about 15 minutes; Prepare the spit, prepare the yam, prepare the bread, prepare the purple potato, prepare a roasted wax key box, prepare some milk, prepare an egg yolk.

Mochi soft bread.

Ingredients: 250 grams of high-gluten flour.

133 grams of water.

Yeast 4 g. 15 grams of cocoa powder.

30 grams of sugar. 3 grams of salt, 20 grams of butter.

1 egg. Excipients: ink glutinous rice flour.

140 grams. Cornstarch.

40 g of milk.

240 grams. 15 grams of sugar.

10 grams of butter.

Any dried fruit. 180 grams.

The preparation of mochi soft European bread.

1.Pour water, yeast, eggs, high flour, cocoa powder, sugar, and salt into a basin in turn, knead until smooth dough, add softened butter, and knead until the expansion stage. Roll round and ferment until twice as large.

2.During fermentation, glutinous rice flour, corn starch, milk, and sugar are mixed and stirred until there is no powder in a powder-free state, and steamed through water.

3.Divide the leavened dough evenly into 3 portions, roll it round and cover with plastic wrap and relax for 20 minutes.

4.Put the steamed glutinous rice cake until lukewarm, knead 10g of butter into the rice cake, and divide it evenly into 3 portions.

5.Take a loose cocoa dough, roll it out into a rectangle, then take a piece of rice cake, roll it into a tiny shape, and stack it on top of the cocoa dough.

6.Mix the dried fruits, take 60g, evenly spread the rice cakes, close the mouth, and grow into long strips.

7.This recipe can make 3 large cocoa soft Europeans! Place in a nonstick baking dish and let the second ferment be.

8.At this time, the oven is preheated to 175°C on the top and 180° on the bottom

9.When it is sent to the double, take out the sieve powder and cut it according to your preference.

10.Place the baking tray in the lower middle of the oven and bake for 20-25 minutes.

Cooking skills. 1. When the bread is shaped and closed, it must be wrapped tightly to prevent the rice cake from bursting out during the baking process;

2. Glutinous rice cakes and dried fruits should be delicious to be delicious, don't steal glutinous rice cakes;

3. When the bread is cut, don't pass the time, otherwise, the cut will not rise. (I am, woo).

4. The bread should be cut when it is cold, otherwise it will be abused to death, and the glutinous rice cake will stick to the knife when it is hot.

Cocoa mochi bread with soft and glutinous filling, the recipe and secrets are given to you, the method is simple and delicious.