Leopard toast
By VicentaLakin
Back on Monday, when the interest class returned, the little friend was so excited to show the new school's country cheetah, so pure and vague in shape, he couldn't know. As a reward, she made two leopard toasts for fear of trouble. For the first time, four of the bottom ones were released, which was too neatly, and it was better to have a margin on each floor, and not to wrap each one of the rolls so that it would naturally look better。
Recipe Recommendations
- high-gluten flour 250g
- milk powder 18g
- cocoa powder 10g
- whole egg liquid 20g
- water 125g
- yeast 5g
- fine sugar 15g
- peanut oil 20g
- salt 3g
Steps for Leopard toast
1
With the exception of cocoa powder, all other materials are mixed, the bread machine mixes and noodles, which are removed after the first fermentation。
2
Three noodles, cocoa powder, 3, 7, or 4 or 6, have been tried。
3
Put a little water on the cocoa powder. It's a bit of a problem。
4
Each colour is divided into eight agents covering membrane insulation。
5
The light colour is inside, and the dark twilight twilight is growing round, wrapped in light strips。
6
It's white outside. I've tried the white and dark co-growth strips, the two pieces stick together, the long strips wrapped in light colours, and they work faster, or they can try。
7
In the middle of the toast box, three on the first floor, two on the second floor and three on the third floor。
8
With a bowl of water, the oven fermented 35 degrees to full 8 points in Hanoi。
9
Cover the lid of the toast box, 200 degrees up and down, 35 minutes. Perfect