Chocolate toast
By VicentaLakin
Tastes with strong chocolate. For chocolate control, it's absolutely uncontrollable. Especially for the kids, I added chocolate beans to go in, not high-temperature chocolate beans, if you don't have chocolate to cut into. Or you can use high-temperature chocolate beans。
Recipe Recommendations
- butter 25 grams
- sugar 30 grams
- salt 4 grams
- yeast 5 grams
- high-gluten flour 300 grams
- milk 140 grams
- egg liquid 50 grams
- almond slices appropriate amount
- chocolate beans 40 grams
- sweetening
- roast
- several hours
- simple
Steps for Chocolate toast
1
Milk, sugar, egg fluid, salt in a scab。
2
Keep putting the flour in, and finally the yeast。
3
THE CHEF STARTS WITH A SIX-MINUTE MIX. I USED THE ACA AKM-820S CHEF MACHINE. IT'S BEEN OVER 20 MINUTES。
4
In about six minutes, it will be able to pull out a thick film and add butter, and continue with a full set of butter, which will be integrated with the pasta in two pieces, for about 15 minutes。
5
Take a face that pulls out a thin and resilient film。
6
Just add chocolate blend. It won't take long, or it'll rub with your hands。
7
Noodle fermentation。
8
It's two and a half times the size of the pasta, and it's fine if you don't stomp in。
9
The pasta was moved to the board to form a thin exhaust. The square is cut to about six centimeters, because I use 10 centimetres of square toast film, which is defined by the size of the mold you use。
10
The face folds and pours into the toast membrane, cutting up. Put the oven in fermentation and the oven in a bowl of 35 degrees of fermentation for about 90 minutes。
11
fermented to more than eight cents of the mold, with an egg fluid on the surface and an almond chip。
12
Put it in the middle and lower of a pre-heated oven, with a high and low fire of 160 degrees for 35 minutes。
13
Out of the oven and cool。
14
Rich chocolate, soft toast。Chocolate toast Make Tips
Flour is of a different water type and is not filled with milk at a time, leaving 20 grams to be added as appropriate. The temperature and timing of the baking is controlled by its own oven. I'm using a 10-cm square mold, which is exactly two, and if it's 450, it's a little more full。