The most delicious cocoa rolls recipe скачать в хорошем качестве

The most delicious cocoa rolls recipe

In this video, I brought you a cocoa snail recipe that brings to life the flavors of old times, the schooling period of our childhood. The taste is really heavenly, the dough is again very light, which is perfectly complemented by the delicious cocoa filling. For more recipes, I recommend visiting my website: https://gaborahazipek.hu/ For more information, see my Facebook page:   / gaborahazipekhivatalos   Written form of the recipe: TangZhong: Fine flour: 40g Milk: 240ml Pasta: TangZhong: Total quantity Fine flour: 600g Fresh yeast: 30g or dried: 9g Salt: 6g Sugar: 78g Lard: 30g Butter / Margarine: 40g Eggs: 1 whole + 1 yolk Milk: 120ml Cocoa filling: Dutch cocoa powder: 40g Sugar: 160g A little more grease is needed for lubrication. Preparation process: 1. Preparation of TangZhong mixture, heating of the accompanying flour and milk in the form shown in the video. 2. Cool TangZhong mixture to room temperature. More info (storage, shelf life) in the video. 3. Kneading dough by the subsequent addition of fats. 4. Dough ripening, rest: 50 minutes 5. Stretching the dough, squirting / lubricating it with water, distributing the cocoa filling leaving a 2 cm wide band to close it, then rolling the dough, greasing the top and side surfaces, cutting the snails, onto a baking sheet, baking tray or high-walled baking tray placing them as shown in the video and then smearing their tops with grease. 6. Incubation: 35-55 minutes 7. Baking: Place in a dry air oven preheated to 190C ° in bottom-top baking mode. The baking time is 19-22 minutes for separate, well-spaced snails, and 25-30 minutes for snails. 8. After disassembly, serve sifted with powdered sugar.