Chocolate toast in snow
By VicentaLakin
"The smell of a dirty bag can be tasted, and the toast will be as soft as three days."。
Recipe Recommendations
- high-gluten flour 500 grams
- sugar 80 grams
- whole egg liquid 50 grams
- milk 280 ml
- cocoa powder 22 grams
- High temperature resistant chocolate beans 75 grams
- salt 6 grams
- fresh yeast 15 grams
- butter 50 grams
- Oreo broken appropriate amount
- powdered sugar appropriate amount
- light cream
- chocolate 75 grams
- sweetening
- roast
- several hours
- senior
Steps for Chocolate toast in snow
1
The main material, other than yeast and butter, is placed in the cook ' s machine, the liquid is under it, the powder is on it and the sugar and salt are placed separately。
2
Squeeze to an extended state, and cover the membrane with noodle drums and put them in the freezer for an hour。
3
Cut the noodles into small pieces and put them into fresh yeasts and softened butter in the early room。
4
Slipped to the surface, damp, and added chocolate beans。
5
Smuggle even to full expansion。
6
Round it up and flatten it in the grill。
7
An fermentation took place in an environment at 27 degrees temperature and 75 per cent humidity。
8
At this point, chocolate Ganash was introduced, with light cream and chocolate coins placed in the milk pan。
9
Insulated water heats up until chocolate is fully melted and replaced。
10
The dough was twice as large and took approximately 30 minutes to split on average into two, covering 20 minutes of laxity。
11
SCRATCH THE NOODLES INTO LARGE PIECES OF ABOUT 45 CM 25 CM WIDE WITH A RAZOR。
12
Tighten up, keep your mouth shut。
13
Cut in half from the middle, leave a little bit over your head, and don't cut it completely。
14
They're shattering each other。
15
Both heads are pressed below, placed in a toast box and refertilized in an environment of 33 degrees and 80% humidity。
16
It's full of 70-80s, water on the surface and olios。
17
Send it to the lower level of the preheated oven。
18
160 degrees of fire, 200 degrees of fire, 35-40 minutes of toast。Chocolate toast in snow Make Tips
1. THE RECIPE IS PRODUCED AT ROOM TEMPERATURE OF 25 DEGREES, ALL OF WHICH TAKE AN HOUR TO FREEZE, A PORTION OF WHICH CAN BE IGNORED BY SMALL PARTNERS IN THE SOUTHERN ROOM AT LOW TEMPERATURES, AND WHICH IS COVERED DIRECTLY BY YEASTS TO AN EXTENSION OF BUTTER. 2. NO FRESH YEAST CAN BE REPLACED BY FIVE GRAMS OF DRY YEAST, AND SMALL PARTNERS WITH LOW ROOM TEMPERATURE CAN USE UP TO 10 GRAMS OF DRY YEAST. 3. THE TEXT CONTAINS 65 PER CENT BLACK CHOCOLATE IN FAFNER, WHICH CAN BE REPLACED BY SWEET YOUNG PARTNERS. THE OVENS ABOVE 4.60L MAY BE USED AT 180 DEGREES OF UPPER AND LOWER FIRE, AND THE OVENS ARE SMALL ENOUGH TO LOWER THE FIRE AND INCREASE THE FIRE SO THAT THE FINISHED PRODUCT IS NOT OVERCOLORED. THANKS FOR THE RECIPE