Chocolate cocoa toast
By VicentaLakin
This chocolate cocoa toast and Hong Kong toast were only rolled once in a hurry, two cold rounds of fermentation for 18 hours and roasted out a soft sister in a taste! The smell of chocolate cocoa in the house is a surprise
Recipe Recommendations
Steps for Chocolate cocoa toast
1
The raw materials of salt butter are mixed in the bread drums。2
After a procedure, butter and salt continue to mix。3
Add a chocolate bar for three to five minutes4
Pack the chocolate block in on it。5
It's good to have a nice cocoa noodle that can tear out a film that can't be easily broken。6
We're going to have to clean up the jars and put a fermentation bag on it。7
The fermented pasta fingers don't shrink (or shrink slightly) or fall8
Three cacao noodles were formed at pressure and the bag was loose for about 10 minutes。9
Take a tiara into a cow tongue。10
Up to down when you turn over, the interface is tight11
fermentation in 35-38 degrees of fermentation, with 8-9 full points。12
The oven is preheated at 150°C for 35 to 40 minutes13
A light shock from the stove to the dry seal。14
It smells like chocolate when it's done。15
Very soft。