Coco milk, double toast
By VicentaLakin
Recipe Recommendations
- milk fragrance
- roast
- several hours
- ordinary
Steps for Coco milk, double toast
1
Make soup first; tear the cheddar cheese and add milk to the milk pot。
2
Boil it with a little fire and melt it with cheese. Add high powder。
3
Quick-mixing in groups, taking out cooling and covering the membrane freeze for 60 minutes。
4
Combination of soup materials with materials other than butter to stir up a slightly smooth face。
5
Add butter。
6
To the completion stage, a large film can be pulled out。
7
Get 400 grams of pasta and add chocolate beans, slow-disturbing backup。
8
The rest of the dough is mixed with cocoa powder and fresh water, and can be evenly mixed at a slow pace。
9
The fermentation of two containers is twice as large; the exhausts are split into two pieces of cocoa and white noodles, respectively, with a roll-through of 15 minutes。
10
when it's loose, take a cocoa noodle and grow about 20 cm square and turn over。
11
a square that grows about 16 cm with a white noodle is laid on the face of the cocoa noodle。
12
Scramble the noodles, put them in the toast. The gold looks like the last fermentation。
13
Give me a full nine. Cover the lid. Downstairs, 180 degrees, 40 minutes
14
Give me a full nine. Cover the lid. Downstairs, 180 degrees, 40 minutesCoco milk, double toast Make Tips
The recipe makes two 450g loaves. Please halve the ingredients for one loaf.