Chocolate bean peanut toast
By VicentaLakin
The chocolate toast itself smells of chocolate because it's very soft because it's hot. And what's left of the house is a collide of peanuts, red sugar and oil, which brings an unexpected taste to this toast
Recipe Recommendations
- high-gluten flour 230 grams
- cocoa powder 20 grams
- white granulated sugar 40 grams
- yeast 3 grams
- milk 120 grams
- eggs 40 grams
- milk powder 10 grams
- chocolate condensed milk 20 grams
- salt 2 grams
- butter 20 grams
- scalding seeds 50 grams
- sweetening
- roast
- several hours
- simple
Steps for Chocolate bean peanut toast
1
Screeching: 30 grams of open water, 2.5 grams of sugar, 25 grams of high-weather flour, 25 grams of high-weather flour and sugar mix, and cooling back-up process: 1. 230 grams of high-weave flour, 20 grams of cocoa powder, 40 grams of white sugar, 3 grams of yeast, 120 grams of milk, 40 grams of eggs, 50 grams of salt 2 grams of chocolate milk ironed with 20 grams of chocolate, and a lasagna group, 20 grams of butter added to the lasagna, continues with a ruble。
2
Add chocolate beans and rub them in the dough
3
Once the first fermentation is completed, it's divided into three equals, and the exhaust is round
4
Take an open, evenly placed with peanuts, red sugar and oil
5
The face of both sides of the noodles is folded in the middle。
6
Scroll from the head
7
...and then roll it down and release it into the mould。
8
Second fermentation until 8 points of mold and preheated in the egg brush oven, about 35 minutes of roasting up and down. Paper