Coco double toast
By VicentaLakin
I've done it with colored toast before, but because of the fermentation problem, it's not as happy as it should be but this time it's different, it's a success, and it looks beautiful after cutting open
Recipe Recommendations
- high-gluten flour 90g
- whole wheat flour 210g
- raisins 10g
- butter 13g
- salt 2g
- yeast 4g
- white granulated sugar 60g
- sweetening
- baking
- half an hour
- simple
Steps for Coco double toast
1
original noodles, called 150 g whole wheat + 60g high powder。
2
2g yeast in the middle, 1 g salt and 40 g white sugar in the diagonal。
3
First-time and face-to-face procedures are carried out on the basis of the introduction of warm water with a proper intake of flour。
4
set in room temperature soft 8g butter and start a second and face procedure。
5
You can pull out the film。
6
similarly, cocoa flour, 30g high powder + 60g whole wheat powder + 1g salt + 2g yeast + 20g white sugar, 5g butter, followed by oil so that thin membranes can be pulled out。
7
It's the original noodle line。
8
The cocoa noodles are fermented。
9
Two fermented noodles out of the air。
10
It's full of pasta with a little raisin on it。
11
Then we'll open the cocoa noodles and put them on top。
12
Put it in the toast box。
13
Put a bowl of hot water in the oven and do two rounds。
14
Two good noodles out of the box with a toaster box。
15
Preheat oven, upper and lower fire + hot wind flow around 200 degrees and 40 minutes。
16
When it's done, the buttons go off and cool。
17
Totally cool after the slices。
18
It tastes better with jam
19
O-HA-HA
20
Let's eatCoco double toast Make Tips
The oven is set for reference purposes only。