Cocoa skin inside is entangled in black block, hot and black, hearty, cold, eat every bite, can bite into chocolate bar, chocolate control, and like black and bitter taste.
The post-oil method smashes all materials (except black) into an expanded state that can pull out the film.
The average is divided into 6 parts of spheronization (if you want a large number of pecans can be divided into 5 parts) cover the plastic wrap for about 15 minutes
Cut the chocolate into small pieces during the relaxation of the dough
Take a dough 擀 擀 舌 舌 码 码 从 从 从 从 从 从 从 从 从 从 从 从 从 从 从 从 从 从 从 从 从 从 从 从 从 从 从 从 从 从 从 从 从 从 从 从 从 从(For detailed mapping process, see the sugar cake shellfish recipe)
Cover plastic wrap at room temperature for about 30 minutes
After the sugar water is opened, put the shelle on each side and cook for 30s. Remove the excess moisture from the oven and heat it up to 200 degrees. 20 minutes. Observe the color cover tin foil.
6 bagels palm size
If you are careful about the black and hard, don’t puncture the dough, eat it hot or heat the baguette chocolate in a fluid state.