Big chocolate toast
By VicentaLakin
The odour of odour in cocoa and chocolate products is always fascinated by the presence of cocoa powder and chocolate in flour, and the unique fragrance of toast that can trap chocolate controllers. Coca powder is made of fermented, baked, squeezed and grinded cocoa beans, and can be classified as high, medium and low fat by fat content. High-fat cocoa powder contains more than 20 per cent cocoa fat, 14 to 20 per cent lipid and less than 14 per cent fat. If not specifically indicated, cocoa powder on the general market is low-fat cocoa powder. The smell of cocoa powder comes mainly from cocoa fat, so the higher the fat, the higher the price, you can choose according to your personal preferences. The toast was fermented only once, very delicately organized and very time-saving, and the workman was very well suited。
Recipe Recommendations
- high-gluten flour 250g
- cocoa powder 20g
- milk 120g
- light cream 30g
- condensed milk 15g
- egg white one
- fine sugar 30g
- butter 20g
- chocolate beans 30g
- sugar-tolerant yeast 3g
- salt 2g
Steps for Big chocolate toast
1
First of all, get all the food ready。
2
All foods except butter, salt and chocolate beans are placed in the chef's face barrel, the cook's machine is activated, the food is evenly mixed in one set of three minutes, and the food is rotated into two sets of 15 minutes, and the face is beaten to the condition of the thick membrane. (The chef's machine used here is 4500, and the effect of each cook's machine is slightly different, depending on the circumstances)
3
Scissors are used to cut the covered noodles into small pieces, to add softened butter and salt, to activate the cooker ' s machine for a few minutes, to simply mix them with butter, and to stir them in a second set of two for 10 minutes. I'll be in the last six to eight minutes。
4
At this point in time, a small section of the face should be able to pull out a stronger, transparent film。
5
The chocolate beans were then poured into the chef's face barrel and the chocolate beans were mixed into the noodles for two to three minutes。
6
The simple harvest is a smooth, non-sticked face, which is divided into three equals, a simple round, and a loose five minutes。
7
Take a noodle, light and long, and if a little bubble goes off。
8
Turn over, from top to bottom。
9
The other two are on the same page for five minutes。
10
Takes a roll of face, flattens it with the palm of the hand, again with the cane of the face, which is much longer than before。
11
the other two were rolled up and down and placed together in the 450g toast box。
12
Prepare a bowl of hot water, put it in the oven for fermentation, and select the fermentation function of the oven at 38 degrees。
13
When the fermentation is almost eight minutes full, the toast box is removed and the oven is preheated at at least 10 minutes at 190 degrees and 180 degrees below the fire. The temperature also needs to be adjusted
14
After preheating the oven, the toast box is placed in the lower part of the oven and baked for about 42 minutes. (Baking temperature only for reference, each oven has a different temper, please adjust with flexibility)
15
After the oven is finished, the toast box is removed directly, and the module is shaken off, cooled and sealed。Big chocolate toast Make Tips
Flour brands vary, and water intakes vary, and liquids are adjusted to the facial state. Light cream is intended to increase the flavor and may be replaced by 25 grams of milk. 3. Twirl-time tracts shall be soft, and a small amount may not be excessive if the facial moisture can be matched by a small amount of handmeal or oil. If the bread is ready at one time, the slices of the bread may be distributed in a food bag, frozen in the fridge and taken out for a few minutes. 5. Be baking is adequate, demodeled in a timely manner, and records the temperature and timing of its own ovens and moulds for itself, and the data in the recipe are for reference purposes only, so be flexible in adjusting the data for your own。