Coffee chocolate toast
By VicentaLakin
It was a bakery box, and then suddenly he tried to work hard to make it look like toast... The finished product is better than expected, so let's share it
Recipe Recommendations
- high-gluten flour 250 grams
- instant coffee powder 6 grams
- yeast powder 3 grams
- fine sugar 40 grams
- refined salt 3 grams
- whole egg liquid 25 grams
- milk 140 grams
- butter 25 grams
- dark chocolate 50 grams
- sweet fragrance
- roast
- an hour
- ordinary
Steps for Coffee chocolate toast
1
Quick soluble coffee powder is added to the milk mix into milk coffee. Coffee powder here is pure coffee powder without sugar, milk, etc. Milk is cold or warm. Bread flour, yeasts, white sugar, salt, whole egg fluid, milk coffee into the bread-crumbs, implementing the "snap-snack" procedure and beginning to rub the face。
2
After approximately 10 minutes of rubbing, the softening butter was put in, the bread machine was allowed to continue rubbing the noodles, until the butter was fully rinsed into the noodles, the bread machine was terminated and a fresh “noodles” was restarted, and the face was continued for about 20 minutes until the noodles could be pulled out. This is the key to the quality of bread, and if it does not reach the level of diaphragm, then the bread machine will continue to rub the noodles。
3
At the end of the bakery, for about five minutes, the chocolates were smashed. Keep rubbing until all the chocolate shredds are evenly covered。
4
At this point, the bread machine enters the “noodles” phase, fermenting the noodles 2.5 times larger. If room temperature is low, the bread machine may not have completed its intended size, so it may continue to ferment in the barrel until it is 2.5 times larger. Put a hole in the hairy noodle with your hand, or you'll ferment。
5
Take out the niced noodles, gently rub the air on the board, plasticize。
6
Put it in the toast box。
7
Toast molds are capped and put in the warm for a second fermentation, which becomes 2.5 times larger, with full egg fluid on the face of the bread。
8
Puts the oven on the bottom floor, 200 degrees preheat, preheating 175 degrees, fires up and down, emitters, and carefully removes the lid. When baked to about 15 minutes, a layer of tin foil is placed on the mould in order to prevent it from being too coloured to affect beauty and taste. Thirty-five minutes to bake the whole thing, take out the mold, fall a few times on the table to prevent a backsliding, roll out the bread, hang it on the netCoffee chocolate toast Make Tips
Bread is easy to make, but sales and tastes are lower than in the ovens (skin thicker, slightly dry). However, the bakery is definitely a face rub, allowing the noodle to reach thin membrane status for a short period of time, so that, by combining the baker with the oven, a more perfect bread can be made. 2 Homemade bread is not improved, it is ageing faster and best consumed within 48 hours。