Leopard toast
By VicentaLakin
It's warmer and the interest in making bread is back, mainly because the fermentation waits less long
Recipe Recommendations
- high-gluten flour 250 grams
- whole egg liquid 35 grams
- milk 140 grams
- salt 2 grams
- fine sugar 40 grams
- milk powder 15 grams
- butter 20 grams
- yeast 3.5 grams
- cocoa powder appropriate amount
Steps for Leopard toast
1
Put all the material except cocoa powder and butter in a bakery
2
Then join the softer butter in the room
3
Until the muzzle is removed
4
On average, three large pieces of covered pasta
5
And then we'll take two of them to the right amount of cocoa powder, add a few drops of milk, and we'll make two different, deep noodles
6
The made noodles are placed in the container, covered with a warm fermentation in the membrane chamber, twice as high, in about an hour
7
It's fermented. It's fermented. Circle
8
Then you take a dark, dark cocoa flounder and grow your tongue with a stick, and then you wrap a light-colored cacao loaf in it
9
And then we'll wrap a plain pasta into a cocoa noodle with a tongue. Medium
10
First floor, three, second floor, two in the first crack, third floor, three in the crack. Medium
11
Then put it in the oven for a second fermentation, 35 degrees, 40 minutes, with a wet sheet on it
12
The fermented pasta covers the toast box, puts it in the middle of a preheated, long-haired oven, 170 degrees up and down, 30-35 minutes
13
You can eat it when you're out of the oven