Coco Cloud Toast
By VicentaLakin
450 grams of toast one or 250 grams of water cubes two。
Recipe Recommendations
- high-gluten flour 220 grams
- hot material 20 grams
- dry yeast 4 grams
- salt 3 grams
- cocoa powder 10 grams
- milk 140 grams
- whole egg liquid 20 grams
- sugar 32 grams
- butter 17 grams
- Orange peel diced 30 grams
- boiling water 20 grams
- milk powder 35 grams
- powdered sugar 20 grams
Steps for Coco Cloud Toast
1
The material is ready and butter softened。
2
I'll make the seed first, all the materials mixed。
3
Scratch them and cool them off. It's a fast cooling of refrigerators。
4
The main grouping, except for salt and butter and oranges, was put into the bread machine。
5
Some 10 minutes after the grouping, salt and butter continued to rub。
6
Until the film is removed, a soft orange piping is added and evened。
7
The circle is based on fermentation at 28 degrees and fermentation for about 40 minutes。
8
Coca soufflés can be blended and filled in a spare bag。
9
The fermented noodles are split into two pieces and loose for 15 minutes。
10
The noodles are opened, turned over and spread, pressed to the bottom, squeezed half of the soak。
11
Rolling up, two rolls as long as they are, about 25 centimeters。
12
Top uncut, cut to three。
13
Make it three。
14
Turn it over, roll it up, roll it up, not too tight. fermented in a water cube toast box。
15
The fermentation is full of 8-9 points of the mold, the surface is brushed with egg fluid, a small amount of sugar pellets is ebbed, and there are no nuts, etc。
16
It's 180 degrees down the oven, 25-30 minutes。
17
It's a hot air out of the oven。