Apricot toast
By VicentaLakin
IN FACT, MY IDEA OF A BAKERY IS TO BE COMPLETELY AUTOMATIC, TO FREE PEOPLE'S HANDS, TO LET A BUSY WORKER LIKE US EAT ALL KINDS OF NUTRITIOUS BREAD EVERY DAY, AND TO EASILY EAT GOOD BREAD, THAT'S MY ULTIMATE DREAM. THIS TRIAL OF PE8990 SUG'S RUBY BAKER IS GOOD, AND THE TWO-BARREL HEATED AND BAKED MORE EVENLY! I'LL DO WHATEVER MY SON WANTS. NO, IT'S COCOA TODAY。
Recipe Recommendations
- high-gluten flour 300 grams
- cocoa powder 10g
- milk powder 18 grams
- water 150 grams
- egg liquid 36 grams
- salt 3 grams
- white sugar 40 grams
- yeast 5 grams
- butter 35 grams
- whole egg liquid appropriate amount
- almond slices appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Apricot toast
1
In addition to butter, pasta materials are put into bread drums (in the order of liquids and powder) to start a 15-minute and face program
2
End of the face, add butter particles, and start a 15-minute metronic program
3
Check the noodles and pull out the gloves. If you don't get enough to start a secondary and face program
4
Start a noodle fermentation program for about two hours
5
Take the noodle out and split it with a little air and cover it with a shampoo for 10 minutes
6
The waking noodles are flattened and growing up
7
Start from top to bottom, repeat again
8
Put two rolled noodles in the bread can and start the fermentation program
9
It looks like it's full
10
Start the baker. It's 40 minutes
11
In five minutes, press the pause, brush the whole egg fluid, drop the almond chips, and continue to bake
12
The perfumed cocoa bread is out of the oven
13
Roll out the net and cool it
14
Slice sharing in three or four hours