朱古力餐包仔。小巧可愛！有兩款內餡，滋味😋 Chocolate Buns скачать в хорошем качестве

朱古力餐包仔。小巧可愛！有兩款內餡，滋味😋 Chocolate Buns

合作聯系：[email protected] Facebook: https://www.facebook.com/sally2015myc... Instagram: https://instagram.com/sally_n_you?igs... [豆腐芝士焦糖蛋糕] Tofu Cheese Caramel Cake 4吋。免焗蛋糕，小份量。6吋模份量在（）內:    • 豆腐芝士焦糖蛋糕 Tofu Cheese Caramel Cake 4吋。...   [叉燒餐包] 茶樓經典點心。with English recipes and 한국어 식단:    • [叉燒餐包] 茶樓經典點心。with English recipes an...   [芝士奶蓋戚風蛋糕] 6吋with English recipes and 영국식 조리법으로:    • [芝士奶蓋戚風蛋糕] 6吋with English recipes and...   [蛋撻(曲奇皮) 小份量配方]with English recipes and 영국식 조리법으로:    • 蛋撻(曲奇皮) 小份量配方with English recipes and...   食譜: 麵包粉 200g 糖 20g 鹽 2g 酵母 3g 蛋 60g 朱古力粉 10g 奶+水 80g (各一半) 牛油 20g 餡料： 花生醬、Nutella 做法： 麵包粉、糖、鹽、酵母、蛋、朱古力粉、奶全部混合 靜置30分鐘(水合法) 麵團成團後 加入牛油混合 待第一次發酵 約1小時 取出排氣 分等份 滾圓 麵團休息15分鐘 造型 放入模具 待第二次發酵 完成後 掃上蛋液 放入焗爐 預熱170度16焗分鐘 recipe: Bread Flour 200g sugar 20g salt 2g Yeast 3g egg 60g Chocolate Powder 10g Milk + water 80g (half half) Butter 20g Filling: Peanut Butter, Nutella practice: Bread flour, sugar, salt, yeast, eggs, chocolate powder, milk all mixed Let stand for 30 minutes (hydration method) After the dough is formed Add butter and mix for the first fermentation about 1 hour Take out the exhaust divide into equal parts rounded Rest the dough for 15 minutes modeling put into mold for the second fermentation after finishing Sweep the egg wash put in oven Preheat at 170 degrees for 16 minutes #花生醬 #榛子醬 #朱古力 #SallysLife #Homemdae #Recipe #烹任 #Cooking #Sharing #HongKong #Lifestyle #美食 #Foodie #食譜 #莎莉美食生活頻道 @SallysLife @Homemdae @Recipe @烹任 @Cooking @Sharing @HongKong @Lifestyle @美食 @Foodie @食譜 @莎莉美食生活頻道 @花生醬 @榛子醬 @朱古力