Cranberry cocoa toast
By VicentaLakin
Recipe Recommendations
- high powder
- milk powder 21 grams
- cocoa powder 40 grams
- sugar-tolerant yeast 7 grams
- sugar 70 grams
- salt 6 grams
- water
- egg liquid 90 grams
- butter 60 grams
- the cranberry 100 grams
- almond slices appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Cranberry cocoa toast
1
Put all the mains except butter in the toaster for 20 minutes and add butter。
2
Another 30 minutes of mixing a face that can pull out a large sheet of film。
3
Add cranberry dry。
4
Smuggle 5 minutes to even。
5
Covers the film, ferments the room temperature, and when the face of the face of the face is lightly pressured with a finger, the shape of the cavity continues, indicating that the fermentation has been completed。
6
The fermented pasta is divided into six pieces after the pressure exhaust and the protective film is loose for 15 minutes on the back of the roll。
7
It's an ellipse。
8
Turn over and flatten both sides。
9
Light rolls into cylinders。
10
Put them in 450 grams of toast. (2 volumes)
11
fermentation in warm and wet areas to full 9. Then he brushes up an egg fluid and casts a little almond tablet。
12
The oven is preheated, 180 degrees for about 45 minutes. Get out of the oven. (The temperature can be adjusted from the home oven)。
13
The finished chart。
14
The finished chart。
15
The finished chart。
16
The finished chart。
17
The finished chart。