Cocoa Toast

Overview

Many times, I don’t have time to take a photo of the bread I make, so it’s eaten up by a family of three. I think I’ll take a photo next time when I make it, but the result is still the same~~~~ The cocoa toast has the aroma of chocolate, the bread is soft and tastes safer than the ones in the bakery, so when I have time, I make it, not for taking pictures, but to satisfy my taste

Tags

• baking
• children
• afternoon tea
• butter
• cocoa powder
• egg liquid
• high gluten flour
• milk powder
• yeast
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Except for the butter, pour the liquid first and then the flour into the bread machine barrel, then dig a well in the flour and pour in the yeast.

   

2. 2 Start the first kneading button for 15 minutes.

   

3. 3 After the first kneading is completed, add butter and start the second kneading button for 15 minutes.

   

4. 4 Pause halfway to pull out the beautiful glove film.

   

5. 5 Divide the dough in half and add cocoa powder to half.

   

6. 6 Shape and start fermentation for 2 hours.

   

7. 7 7: Ferment until doubled in size.

   

8. 8 8: Exhaust.

   

9. 9 9~~~10: Roll the white dough and cocoa dough into ox tongue shape respectively.

   

10. 10 Under the cocoa noodle pattern, roll up the white dough and put it into the bread machine barrel for secondary fermentation.

    

11. 11 Fermentation is 80% full, turn on the bake button, medium color, 38 minutes is enough. Let cool, slice and eat