Coco-cracker bread
By VicentaLakin
Recipe Recommendations
- eggs 40g
- cocoa powder 15g
- unsalted butter 15g
- salt 1g
- yeast 3g
- milk 110g
- high-gluten flour 100g
- rye whole wheat flour 140g
- fine sugar 20g
- walnut kernel appropriate amount
- dried prunes appropriate amount
- almond appropriate amount
Steps for Coco-cracker bread
1
Milk, eggs, sugar, salt for bread. Internal
2
Add high-banded flour, whole wheat flour, cocoa flour and yeast, and start the baker's noodle program
3
Put soft butter on the face for 15 minutes
4
Prepare the nuts and cut them into pieces
5
Just pour it into the baker's automatic fruit-spread box。
6
The fermentation is the first time the fermentation takes out the lid
7
It's twice as big as fermentation
8
Take out a full exhaust
9
It's an elliptical form
10
From top to bottom
11
Put it in the Toast Moot
12
We'll re-ferment the film
13
It's fermenting until the box is full. Put it in the middle and lower of the oven. Fire up and down for 180 degrees and 25 minutes
14
When the bread is baked, it is demersalized and on the grilled web。
15
Seal after slice
16
Done