Coco toast

By VicentaLakin

Coco toast
Bread is an essential food in our lives, for breakfast, for tea in the afternoon, for snacks at night, and for snacks in pursuits ... I used to buy bread at the bakery, and now I'm making bread at home, and I can do whatever I want. Although fresh bread is not good for food, fresh bread is so delicious and so tempting。

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Steps for Coco toast

  • Make Coco toast step 0
    1
    I doubled the recipe, made two cocoa toasts, then put foods other than butter into the cook's machine and then put soft butter in it and rub it out。
  • Make Coco toast step 1
    2
    Take down the mixer of the chef's machine, seal the vent with a protective film, select the cryogenic fermentation function and set a time frame of one hour。
  • Make Coco toast step 2
    3
    The fermented pasta puts a hole in the middle with its finger, and it's fine if it doesn't shrink。
  • Make Coco toast step 3
    4
    Take out the exhaust and split it into six equals。
  • Make Coco toast step 4
    5
    Take a strip of growth, then fold both heads in the middle。
  • Make Coco toast step 5
    6
    And then he turns up again and rolls from one head to the other。
  • Make Coco toast step 6
    7
    When this is done, put it in the toast box, ferment it for a second time, room temperature 24 degrees, put the toast box in the oven, put a bowl of hot water and close the oven door。
  • Make Coco toast step 7
    8
    The second fermented face of the face is flexible, and the size is about eight cents of the toast box, with no need for egg brush。
  • Make Coco toast step 8
    9
    The oven is preheated at 180 degrees, lower floors, baked for about 40 minutes and covered with tin paper for about 10 minutes in the middle to prevent excessive colour on the surface。
  • Coco toast Make Tips

    1. The requirements for making toast to a face-to-face group are high, so it is necessary to remove a mural of gloves, which is so soft as to produce toast. Two times the size of a single fermentation, eight minutes of a second fermented toast box, not too long for fermentation, and a long roasted fermentation director who is less flexible and less resilient and tastes worse. Each oven is different, so time and temperature are for reference purposes only。

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