Cocoa crispy snack bag

Overview

This small meal bag with brown sugar and cocoa powder is baked with high-temperature steam, so the outer surface of the bread is slightly crispy, but the inside is very soft and rich in flavor. The pattern of sifted flour on the surface adds a unique temperament to the small meal bag. In fact, my favorite is the pattern set off by the coriander leaves. Unfortunately, it is difficult to take pictures after taking out the oven at night, so I put it directly into the fresh-keeping bag. When I took the photo the next day, I found that the pattern had been blurred by the bag. I felt so sad at work. I will try it later. If you can't finish it on the first morning, keep it sealed in a fresh-keeping bag. The next morning, add sausage, cheese, and fresh vegetables. Squeeze on American mustard. Immediately turn it into a gorgeous hamburger. It's delicious

Tags

• baking
• children
• bread
• afternoon tea
• fast food
• brown sugar
• butter
• cocoa powder
• high gluten flour
• low gluten flour
• low sugar yeast
• salt
• water

Ingredients

Steps

1. 1 Use the post-oil method to knead the dough to the expansion stage and perform basic fermentation

   

2. 2 Ferment until the dough is about 1.5 times in size. Divide the dough into small doughs, roll into balls and rest for 15 minutes

   

3. 3 Place the small dough on a baking sheet for secondary fermentation

   

4. 4 Sift low-gluten flour on the surface of the dough. You can place coriander leaves or a fork or spoon on the top of the dough. Place it in an oven at 220°C and bake with steam for about 38 minutes