#aca Fourth Session Baking Contest# Making Erotic Chocolate Cocoa Cranberry Toast
1.
The ratio of water to high flour used in Polish species is one to one. 80 grams of high flour + 80 grams of water + 2 grams of yeast are stirred and placed in the refrigerator overnight. According to the honeycomb state of the fermentation, it is judged whether the fermentation seed is completed! When making, pour milk, egg liquid, caster sugar, salt, and cocoa powder
2.
Then pour in the high flour, Polish seeds and yeast and start to knead until it expands, then add the butter
3.
Add the butter and knead until the film is formed, pour in the chocolate beans and cranberries and stir evenly to enter the fermentation
4.
Fermented to 2.5 times the size of the dough. Dip your fingers in the flour and poke without shrinking or collapsing. The fermentation is complete.
5.
Divide the dough into 6 equal parts, and fully vent, cover with plastic wrap, and let stand for 10 minutes
6.
According to the usual way of making toast, remove the bubbles on both sides, and roll them into a tongue shape.
7.
Roll the toast dough into 2.5 circles and put it in the toast mold
8.
Close the mouth down and ferment twice until it is 9 minutes full and then bake
9.
Preheat the oven 180 degrees in advance, and bake the bottom layer of the upper and lower fires for 42 minutes [Please adjust the temperature and time according to the characteristics of your own oven]
10.
After the oven is out, buckle out and let the side cool.
11.
Very delicious
Tips:
Tips: This toast has a higher sweetness. First of all, make sure your yeast is sugar-tolerant.
