Marble toast
By VicentaLakin
Purely manual, super soft cocoa marble vomiting. Division
Recipe Recommendations
- high-gluten flour 300 grams
- yeast powder
- sugar 60 grams
- milk
- cocoa powder 1 teaspoon +1/2 teaspoon
- low-gluten flour 75 grams
- salt 1 teaspoon
- whole egg liquid 75 grams
- butter 45 grams
- fine sugar 1 teaspoon +1/2 teaspoon
- sweetening
- baking
- several hours
- ordinary
Steps for Marble toast
1
The pasta, other than butter, is alive and smooth
2
Add butter and rub it up until it's extended
3
It's twice as big as it's fermented in warm places
4
When the noodle is ventilated, it's covered with a lax temperature of 15 minutes
5
First you sift cocoa powder on the face, then you sift the fine sugar on it
6
Roll up the face and devolve the mouth into the Toast Motion for double fermentation
7
It ferments to the height of the noodles and the molds, and it paints an egg fluid on it
8
The oven is on fire for 35-40 minutes at 180 degrees
9
Sliced, sliced