Cococake toast
By VicentaLakin
Once upon a time, the red black diamond cake toast was the combination of cake and bread, and as I was making it, I imagined that cocoa cake was wrapped in white and soft bread, like a man's arm hugs his beloved woman, regardless of one another, and you have me, you have me, you have me, you have me, you have me, you have me, you have me, you have me, you have me, you have me, you know? But the taste of cake and bread combined was very great, just because it was too late for our dark lights to match the sun in nature, and it was not enough for him to feel the most beautiful, but it was certainly not enough for him to say it was delicious
Recipe Recommendations
- high-gluten flour 250g
- low-gluten flour 50g
- fine sugar 40g
- yeast 2.5
- salt 2.5
- milk 190g
- butter 20g
- protein of 6
- egg yolk of 6
- vegetable oil 50g
- cocoa powder 20g
- lemon juice few drops
- sweetening
- roast
- several hours
- ordinary
Steps for Cococake toast
1
Combination of all toast foods except butter into smooth noodles
2
Add butter to full expansion phase
3
fermentation in warmth up to 2 to 2.5 times the original size (in which case the platinum platinum cavity does not shrink or shrink)
4
(b) Rounded up after exhausting the face, divided into an average of two pieces and covered with flavour for 20 minutes
5
(a) Oilpaper in the Tusk Motion, with a rectangular shape of lasagna that is narrower than the Tusk Motion, and a collage
6
Every one at a time, put in a toast mold, fermented to 5 to 6 full
7
(a) Plant oil is added to the milk, and cocoa powder is sifted into hot water and fertilized into cocoa paste (with the second fermentation of the dough, if the two rounds have not been completed in advance, the freezer is put in order to avoid the bubble, and the pasta is fermented and then made into cocoa paste, depending on its circumstances)
8
Add a few drops of lemon juice to the protein and three drops of fine sugar to the hard end
9
Join the yolk and continue to slow and evenly mix
10
Low-banded flour added to the sift three times and evened to dry powder with a razor
11
Finally, cocoa paste is quickly evenly mixed
12
(b) Raise the egg bowl and pour the cocoa cake into the fermented toast mold, lifting it down a few times
13
Put it in the middle and lower of a preheat 160 degree oven, up and down the fire for 45 to 50 minutes, when baked for about 15 minutes, with a knife drawn from the middle and continued to finish
14
Completed Chart
15
Completed Chart
16
Completed Chart
17
Completed Chart
18
Completed ChartCococake toast Make Tips
Shut up! 2) Toast must be prepared before the second to the fifth quarter is full before the paste is over. 3) Cocoa paste must be warm to avoid drying up the surface of the oven; 4) The temperature of the oven is not absolute and should be adjusted according to the temper of the oven itself。