Leopard toast
By VicentaLakin
Recipe Recommendations
- butter 27g
- sugar 31g
- salt 3g
- yeast 5g
- high powder 300g
- milk powder 40g
- water
- cocoa powder 4g
- bamboo charcoal powder 3g
- milk fragrance
- roast
- several hours
- ordinary
Steps for Leopard toast
1
materials: high powder 300g, milk powder 40g, water 176g, sugar 31g, salt 3g, yeast 5g, bamboo powder 3g, cocoa powder 4g, butter 27g
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practice: 1: material other than butter, cocoa powder, peat powder will be thrown together and the “noodles” function will be activated
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2. Takes out the base noodles, which are divided into three groups: one large, two smaller and equal-sized noodles, the original noodle cover, which is still on the side, and two smaller and equal-sized base noodles, each of which are covered with charcoal powder and cocoa powder, and rubbing and evenling; and four or three coloured noodles, each of which is smooth and stylished, with several small formulations of their original taste, in circular form. Then we split the cacao and the peas and peas into the same little formulations as the base
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5. Take a small cacao noodle and grow a stripe; a peacock noodle, with a cane, into a long tongue slightly broader than a cacao noodle; a base noodle, with a cane, into a long tongue broader than a bricoa noodle (for the cacao and peat noodles)6 and place the cocoa noodle under step 5 on the cacao noodle, half of which is wrapped in the cacao noodle, and then on the base noodle, the base noodle is fully wrapped. Stay
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7- Handle the remaining dough in accordance with steps 5 and 6, respectively, with 8 in the toast module, 2 in the warm, waiting for the head of the face to double
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9 the oven preheat, 165 degrees, baked 35min
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10, out of the oven, chained to a net, hanged to a mild temperature, sealed and preserved。
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I'll be waiting for you after you've been sliced with toast