Cassida sauce toast
By VicentaLakin
Recipe Recommendations
- high powder 200 grams
- low powder 50 grams
- salt 3 grams
- milk powder 15 grams
- sugar 40 grams
- yeast 3 grams
- egg liquid 25 grams
- butter 30 grams
- water 120 grams
- chocolate powder 2 grams
- Castel sauce appropriate amount
- crispy grains appropriate amount
- sweetening
- roast
- several hours
- simple
Steps for Cassida sauce toast
1
(b) Combination of all materials, with the exception of chocolate powder, with smooth-skinned noodles
2
(a) The coating of the face will be covered with a film, which will be sent to the two-2.5 times the size of the line, for about one hour
3
Folded noodles are taken out, hand sticky powder is inserted in the middle of the noodles
4
(b) Flowing of the noodles into two pieces of the same size, one with chocolate powder, rubbing them smooth, rounded them up and standing them for 15 minutes
5
(b) Silently completed noodle roller strips, plus carthada sauce, slowly curling up and the whole shape
6
(b) Placing a full-formed face with a fresh film and a warm entry for a second fermentation for about an hour
7
Take out the bread, and brush it with egg fluids, and soufflés
8
The oven is 180 degrees pre-heat and roasts up and down for 30 minutes。