Cocoa and coconut toast(ke ke ye rong tu si )

Cocoa and coconut toast

Introduction:

Production steps:

Step 1: put 3G yeast into 100g warm water and put 120g flour to ferment into honeycomb

Step 2: add 150g flour, 25g egg liquid, 50g sugar, appropriate amount of biscuits, 5g bread improver, and a small amount of baking powder to form a dough

Step 3: add 20g vegetable oil

Step 4: stir until the film comes out and ferment

Step 5: fermentation until the finger will not shrink or collapse, fermentation completed! ~

Step 6: take 100g dough, add 7g cocoa powder, knead evenly

Step 7: divide the cocoa and white dough into three equal dough and let them stand for 20 minutes

Step 8: roll out the white dough

Step 9: roll out the cocoa dough

Step 10: place the cocoa dough on the white dough

Step 11: coat it with salad dressing

Step 12: Sprinkle with coconut

Step 13: roll up and put it into the mold

Step 14: fermentation to 9:00

Step 15: preheat the oven 180 degrees, put the mold into the lower layer, heat up and down 180 degrees, bake for 40 minutes

Materials required:

Gaofen (medium): 120g

High flour: 150g

Warm water: 100g

Yeast: 3G

Baking powder: a small rub

Bread improver: 5g

Vegetable oil: 20g

Egg liquid: 25g

Biscuits: right amount

Salad dressing: right amount

Coconut: right amount

Cocoa powder: 7g

Sugar: 50g

Note: there are some sesame biscuits left at home, I will put them into the toast as raw materials! ~If you have wood at home, you can not let it go! ~

Production difficulty: simple

Process: Baking

Production time: one day

Taste: sweet

Chinese PinYin : Ke Ke Ye Rong Tu Si