Cocoa flower with thermomix

Preparation of Flor de cacao with thermomix

CREAM PRODUCTION

1. We introduce the cocoa in the glass, we are going to sift it,
2. 20 seconds / speed 8
3. now add the sugar and cornstarch, mix
4. 10 seconds / speed 4
5. then the white and a pinch of milk,
6. 10 seconds / speed 4
7. Add the remaining milk, and program
8. 4 minutes / 90°C / speed 2
9. Pour into a bowl and add the previously broken butter and chocolate and salt, stir until completely dissolved. We cover the skin with film so as not to create a scab, and reserve

DOUGH PROCESSING

1. In a glass, place the milk, heat it for 45 seconds in the microwave, add the crumbled yeast, a tablespoon of sugar and another of flour, stir and leave to rest for 15 minutes (so the yeast will activate)
2. After the time has elapsed, pour the mixture into the glass, add the eggs and the rest of the sugar, mix
3. 10 seconds / speed 4
4. then add the flour, mix
5. 10 seconds / speed 4
6. next we knead
7. 2 minutes / spike speed
8. We leave to rest for 20 min (so that the flour particles are properly moistened), then we knead
9. 4 minutes / spike speed
10. add half the butter, knead
11. 2 minutes / spike speed
12. add the remaining butter, knead
13. *2 minutes / spike speed *
14. (we have to have an elastic dough, but somewhat sticky)
15. Pour it into a lightly greased bowl, cover with film and let it rise for 1 hour.
16. After time, we degas (remove the air created after leavening), kneading for a minute.

ELABORATION FORMED

1. We weigh the dough and make 3 portions, each portion, we shape it into a ball, cover with film and let it rest for 15 min (so that the dough relaxes)
2. We take each portion, flatten it slightly with our hands, and with the help of a rolling pin, stretch it into a circular shape of about 30 cm in diameter (for this, we place a tray or similar on top of the dough and cut the excess dough around it.
3. We place it on baking paper, and spread with the cream, without reaching the edges
4. We proceed in the same way with the other portions. Place the last disc of dough, lightly join the three masses around
5. In the center of the mass, we place a bowl or similar. Now we proceed to cut the dough in halves, that is, top, bottom, right and left. Between cuts, we make one in the middle, and another in the middle of it, (so we will have 16 strips)
6. We roll each strip in the opposite direction of the one next to it, now we join these two strips, pinching the tip. We proceed in the same way until finishing with all the strips.
7. Cover with a clean cloth, and leave to ferment for 45 min.
8. 20 min before the end of the rise, turn on the oven to
9. 180°C / heat up and down
10. Brush with the yolk and whipped milk, bake for about 20/25 minutes / or until golden brown
11. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION