Chocolate toast
By VicentaLakin
This calorie toast. Oh, no, it's chocolate toast. A large amount of cocoa powder and chocolate beans was added, with a strong chocolate odour. The formula is soft and warm and tastes soft and thick. No one can refuse such a calorie bomb。
Recipe Recommendations
- Japanese toast powder 360 grams
- qingshui 220 grams
- yeast 2.5 grams
- fine sugar 5 grams
- low-gluten flour 80 grams
- salt 5 grams
- milk powder 10 grams
- whole egg liquid 35 grams
- light cream 80 grams
- cocoa powder 35 grams
- chocolate beans 100 grams
- butter 40 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Chocolate toast
1
All Chinese pasta materials are rubbed into smooth noodles, slightly stretched, placed in a clean basin, covered with film, and placed in freezer fermentation. The fermented scabs, which are about three times the size of the original, are nested inside, and I fermented for about 17 hours。
2
All materials in the main laminate, except butter, are placed in a wet-to-dry order in a scavenger drum, the scavengers are torn into small pieces, yeasts and salt are to be opened, starting with a slow-to-full integration of the chef ' s machine and then moving at high speed to the expansion phase。
3
Soft butter is added, then it is slowly rolled to the full absorption of butter, and then at high speed to full expansion。
4
To the full expansion phase, it can form a rigid and resilient film, which can be smooth in the hole。
5
Add chocolate beans, cut the dough open and overlap, and repeat the move to rub the beans into the dough。
6
Noodles were organized, filmed and room temperature continued to ferment for 30 minutes。
7
It was divided into six pieces, one about 196 grams, rounded, covered with a protective film, and room temperature was 15-20 minutes。
8
Take a nice, awake face and flatten up and down into an elliptical form。
9
Turn over, from top to bottom. Six in a row. Cover the film. 15-20 minutes。
10
The scepter lengths up and down, turns over, and squeezes down at the bottom。
11
From top to bottom, six in turn。
12
Put it in the toast box, develop the oven fermentation, 35 degrees fermentation, a bowl of hot water in the oven. I fermented for about an hour and a half。
13
The fermentation to 9 points is removed, the oven is pre-heated at 170 degrees and the oven is pre-heated at 170 degrees and the oven is roasted at 170 degrees and 45 minutes and 12 minutes after the oven is out。