One
HB * to all!(Mixed with egg yolk + milk, / 35 ~ 38 ℃ in seconds. 40-60 warmed to body temperature in the range) to the specified location * Add dry yeast.
Two
Take out the dough (before fermentation 1) After completing the connection.(After about 20 minutes from the start in the HB Co. N)
Three
Divided into three parts for each. [: <75g> about, plain weak: 1/6 strength cocoa 2/6 <210g> about, Matcha: <285g about> 3/6] * <> is the measured value at the time it was created. For your information.
Four
Beaten with hot water and cocoa powder, mix the dough of each green tea powde
Five
Rounding, the wrap seam-side down, wet washcloth over the primary fermentation squeezed hard.(In 30 to 40 minutes in fermentation function of range)
Six
20 to 30 minutes at room temperature wrapped bench time, a wet washcloth to gently degassing.Punch the dough down and then further.
Seven
Finally assembled!! Colo weak to cylindrical roll 1/2 fabric plane and <90g>, the number 2 2/6 <27g> × cocoa fabric, attached to the fabric plane.(Eyes)
Eight
Fill in the # 1/4 of the dough between the plane of the remaining (Cocoa) eye
Nine
Winding the entire roll as glue in the plane of the remaining stretch with a swab. * Close under.
Ten
Long stretch put the dough in half and then each remaining cocoa.(Ear)
11
Fill the strength between the ears at position 1/4 tea cloth. ♪ Do not say that hot water
12
Winding the entire roll like glue the entire stretch fabric with a swab of the remaining green tea. * Close under.
13
Secondary fermentation (in the center of the type) to wrap, put a wet washcloth to the type fabric coated with fat.Range 50 to 60 minutes if fermentation (up to 1cm below Ranked # type)
14
Bake in an oven at 200 degrees 25 to 30 minutes with a lid.
15
Failure. Once the sauce has been away too many of the first allocation.
