Leopard toast
By VicentaLakin
Recipe Recommendations
- condensed milk 40g
- high powder 275g
- milk 140g
- sugar 20g
- cocoa powder 15g
- butter 25g
- yeast 4g
- bamboo charcoal powder appropriate amount
- salt 2g
- egg liquid 35g
- sweetening
- roast
- several hours
- simple
Steps for Leopard toast
1
First, milk, egg fluid, milk, salt and sugar
2
Then we'll release the high powder and yeast, start the flour program, and then we'll put butter on it. Noodles
3
After the completion of one procedure, the dough is split into two, one continues to be in a human bread machine and to the full stage, the other half is divided into two, slightly different in size, with a small drop of about 5 grams of cocoa powder being flattened, with a large point of 10 grams of cocoa powder and a proper amount of charcoal powder being flattened, without all of the charcoal powder being painted with cocoa powder, to compare the colour of the paste with that of the paste. Deep
4
After all three of them have been fermented in the basin
5
I use the oven to ferment an hour to twice the size
6
We'll flatten the exhaust of the three noodles and split them into eight equals for 15 minutes
7
Squawk your tongue, roll the coffee, wrap the coffee outside, not all of it, and then wrap the white out of the coffee
8
Eight faces in a row
9
Toast molds paint oil and put the face in the frame
10
The oven fermented twice for about an hour
11
The pre-heated oven 175 degrees and 35 minutes
12
After the cooling, the slices are sealed and preserved
13
Completed ChartLeopard toast Make Tips
The leopards are too formal. They don't ferment, so they don't make squares! My milk is thick and almost solid, so the face is rubbing with the right amount of liquid or powder