This soft cocoa contains cassava, red bean seeds, raisins, and cassava as a snack.It's soft and sticky, and it's rich in layers, and it's delicious, and the family eats it, and it's delicious.

WHAT YOU NEED

Ingredients

260 grams of high-quality flour
15 grams of cocoa powder
3 grams of salt
White sugar 35 grams
4 grams of yeast
Eggs 60 grams
40 grams of cream
70 grams of milk
15 grams of butter
Water milled rice flour 140 grams
40 grams of cornstarch
240 grams of milk
50 grams of white sugar
15 grams of butter
50 grams of beans
10 grams of raisins
10 grams of beans

How TO MADE Cocoa bean bread

Steps 1 to 4

1. The ingredients other than the butter material are placed in the wrapping machine, the dough material is kneaded into a smooth dough, and the butter is added to the kneading until the expansion stage.

2. Cocoa dough glove film, doubled for the first fermentation in the baking machine

3. After removal, the dough is divided into an average of five pieces, the exhaust cylinder is covered with a protective film and relaxed for a while.

4. At the same time as the fermentation, the mashed potatoes are made, the powder and milk are mixed and absorbed into a flowing paste, which is sifted and steamed for about 40 minutes in a pan.

Steps 5 to 8

5. Remove the container and place it on warm heat, add the butter and mix it all together to absorb the oil.

6. Covered preservative film refrigeration spare parts

7. Take the settled dough and flatten it into a triangle with your palm, and thin it down a little with your fingers.

8. The mashed potatoes are pulled straight out and spread evenly on the dough.

Steps 9 to 12

9. Also in a triangle.

10. The red bean seeds are evenly applied to the cassava, sprinkled with raisins and cassava.

11. Roll it from top to bottom in an olive shape, squeeze the bottom edge of the bread with your fingers, roll it a little longer

12. The final fermentation is carried out in an environment of about 38 degrees and a humidity of more than 80%, with a second fermentation to twice the size.

13. The fermentation is completed by sifting a thin layer of high-strength flour into the dough, which is cut with a sharp-edged knife; it is placed in a preheated oven.

14. Middle layer, 180 degrees up and down, 20 minutes for the skin to turn brown-red for baking

Handy cooking tips

　　1 fresh bag kept at room temperature for three or four days is soft and soft.If you can't finish it in time, please freeze it! 2 The amount of cassava can be adjusted by yourself, but only a little, more is estimated not to be rolled