Chinese Food
Cocoa toast
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Today I make a cocoa toast. I don't like white very much. It's just like the dishes that are braised in brown. In fact, I like bread and cake with color, especially cocoa or coffee. I feel like I have appetite when I look at it. It's a serious lecher. This time I put 20 grams of cocoa powder. The room is very fragrant when I bake it. It tastes like cocoa. It's still good.
Cooking ingredients
Cooking Steps
Step1:All materials except butter are put into the cooking machine.
Step2:Then use the chef's machine and noodles for 10 minute
Step3:Ten minutes to 25 grams of butter to continue mixing for 15 minute
Step4:Mash and cover wet cloth for fermentatio
Step5:When it's fermented, it means that it's fermented if you stick your fingers to the flour to poke holes and don't rebound
Step6:Pour it out, knead it, and divide it into three parts. Roll it again and relax for 5 minutes.
Step7:Roll the growing piece with a rolling pi
Step8:Turn both sides to the middl
Step9:Grow up agai
Step10:Roll up from one sid
Step11:All three are ready and put into the toast mold to cover the second hair with wet clot
Step12:Brush the egg liquid on the nine full surface of the toast mold and put it into the 180 degree preheated oven to bake for 40 minutes. When the color is good, cover it with tin paper.
Cooking tips:If there is a bubble on the surface, you must prick it with a needle and bake it again. Take out the oven for demoulding in time after shutdown. There are skills in making delicious dishes.
