Honey bean chocolate toast(mi dou qiao ke li tu si )

Honey bean chocolate toast

Introduction:

"Today, I use the direct method to make this kind of toast. Although the fermentation time is not as long as that of Zhongzhong, it still tastes delicious. The toast made by myself is enough. I put two kinds of beans, honey beans and chocolate beans. After two times of fermentation, the chocolate beans melt slightly in the dough. The toast tastes good."

Production steps:

Step 1: knead all the ingredients except butter, chocolate beans and honey beans to the expansion stage

Step 2: add butter and knead to the complete stage, then add chocolate and knead well for basic fermentation to 2-2.5 times the size

Step 3: divide the dough into 280 grams, 30 grams and 45 grams after exhausting, and wake up at room temperature for 15 minutes

Step 4: roll the loose dough long, spread a layer of honey beans, roll it up and put it into the mold

Step 5: put it in a warm and humid place for secondary fermentation

Step 6: put the fermented dough into the lower layer of the oven preheated at 180 degrees for 30 minutes (big toast) and 15 minutes (small toast) (pay attention to observe about 15 minutes during baking, and cover the surface with tin foil)

Materials required:

High flour: 200g

Cocoa powder: 16 g

Dry yeast: 3 G

Soft sugar: 30g

Salt: 2G

Milk powder: 8g

Whole egg liquid: 50g

Water: 60g

Butter: 20g

Roastable chocolate beans: 30g

Honey beans: right amount

Note: the surface of the bread has not been brushed with any liquid. The baked surface is very crispy http://blog.sina.com.cn/s/blog_ 6a50eef00101 htlh.html

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mi Dou Qiao Ke Li Tu Si