Coco cranberry toast
By VicentaLakin
a piece of bread, co-existence of angels and demons, co-existence of delicious and high heat. this match was first made on an eu bag, but it's delicious to be turned into toast. it's just a little too much heat. you can try it if you don't lose weight. chocolate's sweetness is concocted with cranberry, making it taste like chocolate and cranberry acid. you can try what you like
Recipe Recommendations
- Polish species 160g
- high powder 420g
- cocoa powder 40g
- fine sugar 70g
- yeast 5g
- egg liquid 90g
- milk 115g
- salt 6G
- unsalted butter 35g
- chocolate beans 50g
- the cranberry 60g
Steps for Coco cranberry toast
1
In Poland, the ratio of water to high powder is one 80 gram of high powder + 80 gram of water + 2 gram of yeast mixed into freezer overnight. Whether yeast is finished is judged by the state of the fermented beehive! Milk, egg fluid, fine sugar, salt, cocoa powder are pouring down
2
And then you pour high powder and Polish seeds and yeasts, and you start to stir up and expand and then add butter
3
When you add butter, you mix it up into a membrane
4
Two-and-a-half times the size of the noodle
5
Split the noodles into an average of 6 pieces with a full venting cap for 10 minutes
6
The usual way to make toast rules out bubbles on both sides
7
Two and a half laps of toast pasta in a Tusk Moot. Medium
8
Two rounds of fermentation down to full nine
9
The oven preheats 180 degrees in advance and makes the bottom of the fire for 42 minutes
10
When you're out of the oven, you're gonna have to put it out on your side
11
It's a very good oneCoco cranberry toast Make Tips
Petty: Ben's sweeter. First thing you have to know is your yeast