All-wheat cocoa toast
By VicentaLakin
Recipe Recommendations
- sweet fragrance
- roast
- several hours
- ordinary
Steps for All-wheat cocoa toast
1
All the Chinese materials are mixed, covered in noodles and placed in freezers for use。
2
The main noodle mixes all the material of the main noodle except salt and butter, including the fermented pasta。
3
To the extended phase, add butter and salt fermented paste and shampoo for 15 minutes with a strong handband。
4
i'm a roll-out of two 450 g toast boxes, with 15 minutes of waking up, givin' up tongues, with 15 minutes of waking up on my cap, givin' up in 2.5 rolls and putting it in a toast box. i'm right. i'm free of fermentation. the temperature of the two rounds should be 36 degrees, not more than 40 degrees, and the humidity 70-80%. i'm not hot enough for fermentation this time, and one of the peaks has not been activated。
5
The noodles were fermented to 8 points and put in a preheated oven。
6
Toast boxes are placed on the bottom floor of the oven, on top of the oven, 180 degrees and 30 minutes。
7
Razor's effect。
8
Coco smells all over the room。