This is a modified version of the milk toast, replacing the milk with chocolate sauce, and then converting the five grams of the main paste into cocoa powder, which is produced in the same way as the milk toast, except this time with a cook's machine. Because of the hotness of the summer room and the hotness of the cook's mixer, the hotness of the face, the super thin membrane seconds, the next time you cool with an ice bag. Toast was drained, bubbled while baked, it did not work well as milked toast, but the bread was soft on the third day。
The toast is fermented in Chinese, which takes 17 hours to freeze the fermentation and then to start the general toasting procedure, which is long, but not equal to time. If it was planned to start making toast in the afternoon, I would prepare Chinese noodles the previous night, in short, for a reasonable time. Although milk and sugar have been added to the toast, it will not be too sweet, soft to taste, the bread has a good radish effect, the family loves it, and you can try it. Mass: 450 grams of toast one。
