A giraffeed toast

1

Get ready, milk, 35 grams of egg fluid to be added to the bread can, a corner to sugar, a corner to the opposite side to salt, and then milk powder, flour to fall in, and finally yeast

2

Select and face program 17. I set up 20 minutes to start with and Noodles

3

And when it's over, it's going to be extended, with a little bit of butter, and it goes on for 30 minutes

4

It's all right to check the facial condition in a full stage (if there's no membrane, you can start it again and rub it again for a while, and the bakery doesn't have to have a very pretty membrane, no thin membrane, and make it in my condition without any impact

5

The noodles are taken out and split into two, two thirds of which are mixed with cocoa flour and water

6

The noodles are fermented in the lasagna, and fermented twice the size of the barrel

7

Take out the exhaust. White and cocoa flour are divided into 11 different sizes

8

Coca flour is slightly larger, striped, strips are much the same length as bread drums, white flour is flat and thin in the rectangular shape (not thick white skin), cocoa noodles are placed on white skins and rolled up, and so on, and so on

9

Let's put 11 rolls of rough pasta and roll the whole thing around in roughly cylindrical shape

10

Put the cylinder in the bread bucket and press function keys to 19 rounds for a second fermentation

11

Fermentation to full sevens, brushing the remaining egg fluid on the surface, then pressing to the 24-baking key, set for 40 minutes, and burn to the middle colour, then press start to start. Bake

12

Baking's over. Turn off the power

13

Take out the bread bucket and drop it on the bread net and roll it down

14

Then you can slice it. It's beautiful。

15

Completed Chart

1. Add ingredients in the order of liquids first, then powders. 2. When dividing the dough into two colors, the portions should not be the same size; the white dough portion should be very small and rolled very thinly. Before placing in the bucket for fermentation, do not arrange them neatly; mix up the thickness and placement randomly. This produces more natural and attractive stripes, and the resulting pattern is perfect for a platter painting. 3. During the kneading process, do not obsess over achieving a perfect gluten film; just check that the dough has reached the full development stage. (If the film has not yet formed, you can restart the kneading function for a while. In fact, the bread machine does not necessarily need to produce a very beautiful film; even without a thin film, as long as the state is similar to mine, the final result will not be affected at all!)