In the middle of the toast that was shared today, chocolate sauce was wrapped on the face of Olio, which tasted as a whole with a little bit of bitter chocolate and mixed with sweet and soft bread, and the olios that were baked out of the oven were so cuddly, particularly delicious, full of chocolate sauce, that it was an energy bomb, but it was also a tasteful feast, an absolutely chocolate-controlled and indelible toast. The approach I share today is a direct approach, which is the simplest one, without the need to freeze the Chinese noodles overnight, with only one fermentation, and the bread is still soft and unsweet, and will not become hard, especially good, and there are some key points that will require attention in the production process. I will make a detailed presentation in the steps, and the formulation given is summed up by constant adjustments, and I believe that if we read the paper carefully and do it step by step, even if we bake new hands, we can make successful chocolate toast。
