Cocoa toast(ke ke tu si )

Cocoa toast

Introduction:

"Making a toast can solve breakfast for several days. Making a sandwich or something is also very convenient. Cocoa tastes very special, like chocolate, but it's not so sweet. It tastes bitter, but it has a good aftertaste."

Production steps:

Step 1: put the liquid ingredients in the toaster first

Step 2: add bread powder, cocoa powder, yeast, oil method and dough, then pull out the fascia

Step 3: ferment to twice the size in the oven

Step 4: take it out for shaping, remove the air, roll it into three rolls and put it into the toast box for secondary fermentation

Step 5: the fermentation looks good and full

Step 6: Brush egg liquid on the surface, sprinkle almond slices, oven 180 degrees, bake for 40 minutes

Step 7: tear it open, it's soft inside, and the fragrance comes out

Materials required:

Bread flour: 270g

Cocoa powder: 30g

Almond slice: moderate amount

Egg: 1

Salt: 3G

Yeast: 6g

Milk: 135g

Butter: 30g

Sugar: 25g

Note: when baking, when the surface is almost colored, cover it with a piece of tin foil to avoid burning and affecting the taste

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Ke Ke Tu Si