Coco double toast
By VicentaLakin
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for Coco double toast
1
Cedda cheese chips are torn to pieces, milk is to be added, and a small fire is torn to the cheese to melt。
2
Add 20 grams of high powder to fast-mixed grouping, take out cooling, cover the protective film and freeze it for about 60 minutes。
3
The cheese is mixed with 260 grams of high powder, 40 grams of sugar, a quarter of a spoonful of salt, 130 grams of water, and 4 grams of yeast powder, mixed into a baker for 15 minutes into a slightly smooth face。
4
Add butter and mix it for another 20 minutes, into a scalding paste。
5
Take about 200 grams of pasta and add high-temperature chocolate beans to it。
6
The rest of the dough is added to a cocoa flour without sugar and a large spoon of water, and is placed in containers, covered and fermented。
7
The fermented pasta is covered with protective film and lax for about 15 minutes。
8
Coco-noodles are formed into squares of approximately 20 cm in length, and white noodles with chocolate beans are formed into squares of approximately 16 cm in length and are laid on the contours of cocoa。
9
Roll the noodles up。
10
Put it in a toast module, cover it and put it in warm and wet for final fermentation。
11
Noodles are sent to the model at a full nine-point height, placed in a preheated oven, approximately 190 degrees and 30 minutes, and are removed immediately upon release。
12
Completed Chart