"ice Cream" Bread Cone
1.
Put the water, sugar and salt into the Dongling bread bucket.
2.
Add flour, cocoa powder, butter, and yeast on top of the flour.
3.
Start the dough mixing program of Dongling bread machine and mix dough for 22 minutes. Leave the reconciled dough in the bread bucket, cover it with a damp cloth, and leave it to rise for 30 minutes. (It is not necessary to start the fermentation function of the bread machine when the room temperature is high)
4.
During the fermentation process, 4 pieces of tin foil with a width of 18 cm and a length of 30 cm were cut.
5.
Fold in half with the glossy side facing in and the matte side facing out.
6.
Lift the long side and roll it inward.
7.
Roll up the cone as shown in the picture.
8.
Fermented dough.
9.
Exhaust the bread, divide into 230g portions, let stand for 15 minutes, and then roll out. (The rest can be divided into 30 grams per serving to make cocoa-flavored buns.)
10.
Use a fork to make regular holes in the dough.
11.
Put the tin foil on the side of the dough.
12.
Roll it up and stick it tightly to the tin foil tube. The connection must be pasted, and the excess part should be cut off with scissors.
13.
Make a total of 4 bread cones and place them on the non-stick baking pan of French Baker.
14.
Put the baking tray into the Dongling bread machine, put a bowl of hot water under it, start the 02 fermentation function of the bread machine, and leave it for 30 minutes.
15.
The fermented bread dough is taken out together with the bowl of hot water. Preheat the oven to 165 degrees and bake for 17 minutes. Take out the baked bread and take out the tin foil in the bread tube.
16.
Wash the peanuts, add a little salt, and after mixing, put the peanuts on the baking tray, preheat the oven to 150 degrees, and bake for a total of 40 minutes. Take it out halfway, shake the peanuts a bit, and continue to bake. The roasted peanuts can be easily crushed with the palm of your hand.
17.
Prepared cocoa-flavored cupcakes.
18.
Tear off the paper support, bottom up, face down, pinch inward.
19.
Put the bread bucket in the tall cup, put the cut mango into the bottom of the bread bucket, and put the cake on top. The matcha-flavored chocolate melts in water and pours it on top of the cake. The peanuts stick to the chocolate.
Tips:
1. The amount of water depends on the amount of water absorbed by the flour.
2. The reconciled dough should not be too soft.
3. Fork holes on the dough to prevent the bread dough from deforming during fermentation.
4. It's best to make a small bread cone and only put a cupcake.
5. Different types of bread machine and oven have different tempers, so the time and temperature are for reference only.
6. The fruits in the bread bucket can be replaced with other varieties you like.
