Percentage in the table means the one against the weight of flour 100g. Low and middle in the mixing mean speeds of mixing machine. Down arrow↓shows the timing to put the butter in. Hard wheat flour means that contains above 12 percent protein. Semi-hard wheat flour contains tein between 10 and 12 percent. The yeast in the table means raw yeast. When dry yeast is used, weight half is enough. The calorie shows per each. The minutes in the recipe are for your help. Recommend to check and see the status of the dough is enough glutinous and has smooth surface.
| Ingredients | Percentage(%) | Weight(g) | Process Name | Process |
|---|---|---|---|---|
| Hard wheat flour | 50 | 100 | Mixing | Low 3min. Middle 2min.↓L1M6 |
| Semi-hard wheat flour | 50 | 100 | Temperature of the dough | 30C, 86F |
| Yeast | 3 | 6 | First bench time | 40min. |
| Salt | 1 | 2 | Divided weight | 55g |
| Sugar | 25 | 50 | Second bench time | 20min. |
| Egg | 5 | 10 | Shape | Corne c.f. Remarks |
| Butter | 5 | 10 | Fermentation | 38C, 100F Humidity 85% 50min. |
| Vitamin-C | 0.1 | 0.2 | Oven | 200C, 392F 9min. |
| Skimmilk | 3 | 6 | ||
| Water | 56 | 112 | ||
| Division | 9ea | |||
| Calorie | 270 Kcal/ea |
How to shape.
Divide 55g each and round. Make a dough ball to a bar after bench time. Take a short bench time. Make a bar to a string which one side is thinner than the other(38 - 40cm long). Coil it loose around the steel cone. Chocolate cream is put into the hole after baking.
![[Photo. The dough with cone]](../image/cornedough.jpg "The dough with cone")
![[Photo. Chococorne]](../image/corne.jpg "Chococorne")