#aca Fourth Session Baking Contest# Making Quicksand Bread with Erotic Hats
1.
Prepared ingredients.
2.
In addition to the butter, cocoa powder and other raw materials are added together in the main ingredient.
3.
Knead the dough in the bread machine for 20 minutes. When the dough is smooth, pause the machine to leave a small piece of dough of the original color.
4.
Add cocoa powder to the rest of the dough and continue kneading.
5.
Add butter and continue mixing for 20 minutes, ferment for later use.
6.
The steamed salted egg yolk is crushed with a fork.
7.
Add butter, sugar and milk powder.
8.
Mix thoroughly and refrigerate.
9.
Divide the dough into small portions.
10.
Take a coffee-colored dough and cut 1 small piece.
11.
Roll them separately and then roll them up to wake up for ten minutes.
12.
Roll it out again into thin slices.
13.
The large portion is packed with egg yolk filling.
14.
Brush the surface of the small portion with clean water.
15.
The stuffed bread is closed and placed on a small piece, and then the dough of the original color is rubbed into a long strip and wrapped around the hat for decoration.
16.
Preheat the oven at 180 degrees for 15 minutes.
17.
Cocoa hat bread is ready.
Tips:
1. Brush a layer of water to make the top and brim of the hat more firmly bonded together.
2. The closing of the bread must be tightened, otherwise the indentation will leak out.
3. The cut part of the cocoa dough should not be large, just 1/3.
