Chinese Food
Chocolate milk toast
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The soft milk flavored toast is already delicious. It also adds the flavor of chocolate. The combination of bitterness and sweetness, egg and milk. It's more full-bodied and mellow. It's a kind of happiness to chew slowly in your mouth.
Cooking ingredients
Cooking Steps
Step1:First and then white dough. In addition to butter and dry yeast, other ingredients in the ingredients list are weighed into the bread machine and flour barrel. Open the flour blending procedure. After 10 minutes, the dough is formed and more evenly. Then add butter and dry yeast to continue to stir a procedure. Pull a small dough and try to see the dough's gluten. If the film can't be pulled out, another flour blending procedure needs to be added. During the flour blending process, pay attention to observe at any time. Beat It's too bad to break the gluten.
Step2:Take out the battered white dough, cover it with plastic wrap and put it aside. It's OK at room temperature. No need to heat and ferment. If the ambient temperature is high, put the dough in the refrigerator first. In the same way as chocolate dough. It is better to prepare the raw materials of chocolate dough in the process of mixing with white dough, so as to reduce the fermentation time difference between the two kinds of dough as much as possible.
Step3:Separate the dough and the two dough (keep the distance from each other) and put them into the baking pan to cover with plastic film. Put a stainless steel pan with water under it to keep the humidity in the oven. Turn on the fermentation function and ferment for about 50 minutes. Wait until the dough volume expands to twice the size.
Step4:The white dough must be bigger than the chocolate dough. Because it's made up first. So observe that the white dough ferments to twice the size, take out the separation agent first. Exhaust and knead the dough, and then cover it with plastic wrap. At this time, the chocolate dough can be divided into 8 ingredients. I use a scale to average the points.
Step5:Knead the black and white dough into long strips and press them flat. Put the black dough on the white dough and roll it a little longer with a rolling pin. Then turn over the white dough and roll it on to become a cow tongue. Turn over again. Pull the lower part into a square and press thin. Roll it up and down.
Step6:Average four into the toast box. This quantity just makes two boxes. If you don't want to do so much, you can halve all the raw materials. Cover with plastic wrap and put into oven for secondary fermentation. About one hour.
Step7:After fermentation, the dough volume expands to the extent higher than the mold. The oven is set to heat up 180 ℃ and heat down 170 ℃ for preheating. Brush a layer of egg liquid or honey water on the dough surface. Bake in the oven for 30 minutes. Observe within 10 minutes. When the surface is painted to the desired level, it needs to be covered with a layer of tin paper for heat insulation. Then continu
Step8:
Step9:
Cooking tips:1. Here are two 25cm long and 13cm wide Six point five The quantity of a centimeter deep toast mold. If you can't eat that much, half of all the ingredients are one box. 2. Usually a blending program comes down. The dough can't reach the film that can pull out the fingerprint. You need to add a program. But you need to pay attention in real time. Pull out the dough pull test. It's OK to reach the gluten. Don't beat it. The dough will be bad if the gluten pulls out. 3. The cocoa powder I use is alkalized cocoa powder. The color is darker and the taste is stronger. 4. Fermentation must be in place, especially the second fermentation. Different fermentation temperatures have different effects. The time given in the recipe is only for reference. It needs to be adjusted according to the actual situation. There are skills in making delicious dishes.
