Chocolate toast
By VicentaLakin
Chocolate toast, thinking of the dark, has no courage to do it, and it's like a taste of sweetness and a taste of cocoa in a bakery. I'm not sure if the chocolate-eating son likes it, he's very demanding about food, he sees the dark monster, he talks about it, he talks about it every afternoon. And I'm glad I'm missing chocolate and cocoa powder in my pocket, or he doesn't like it too much。
Recipe Recommendations
- bread flour 315 grams
- cocoa powder 24 grams
- milk powder 12 grams
- Bakeable chocolate beans 50 grams
- butter 30 grams
- white sugar 45 grams
- water 190 grams
- eggs one
- salt 3 grams
- baking powder 3 grams
- sweetening
- burn
- ten minutes
- ordinary
Steps for Chocolate toast
1
Materials other than butter and chocolate beans are added to the bakery. First liquid, watch the salt and the fermentation powder. Start the noodles program
2
The noodles were rubbed up for 10 minutes, adding soft butter。
3
After two rubbing programs, chocolate beans were added, smoothed with hands, not machine rubbed, chocolate beans were hard and easily cut through the inner wall。
4
The fermentation of the rags is natural。
5
This is the first time that a good face has been pressed, and the small hole has been rebuffed, not fully well and for some time。
6
It's got a three-piece shower and a 10-minute roller。
7
The tumbles, the tumbles again。
8
Rolling up the rectangles and putting it in the toast box and fermenting again. A preheated oven of 180 degrees for 50 minutes。