[almond Cocoa Mexico]---scented Large Toast
1.
First make the middle seed, and put all the ingredients of raw material A into the bread bucket in the order of liquid first and flour.
2.
Start a kneading program and mix into a dough.
3.
Put the dough in a container and cover with plastic wrap to ferment at room temperature for one hour.
4.
Put it in the refrigerator overnight and ferment to 2 to 2.5 times the size. (Completely refrigerated fermentation takes about 18 hours)
5.
Start making the main dough. Put all the ingredients of raw material B into the bread bucket in the order of liquid first, then powder. Place sugar and salt diagonally.
6.
Tear the fermented medium dough into small pieces and put them in a bread bucket.
7.
After starting a kneading program, add raw material C: pre-softened butter.
8.
Start a dough-making program again.
9.
After kneading the dough, check the dough, and you can pull out a very thin glove film. At this time, the dough can be used to make toast.
10.
Round the dough, put it in a bread bucket, cover with plastic wrap and continue fermentation for 20 minutes.
11.
Start shaping, pour the dough on the countertop, and roll it out into strips after venting.
12.
Roll up gently from top to bottom, cover with plastic wrap and let stand for 15 minutes.
13.
Change the direction of the dough and roll it into a long beef tongue that is slightly smaller than the bread bucket.
14.
Spread a layer of chopped almonds and press lightly with your hands to make the chopped almonds stick to the dough tightly. (The chopped almonds are cooked)
15.
Roll up gently from top to bottom.
16.
Put it in a bread bucket.
17.
Cover with plastic wrap and ferment until the bread bucket is eight or nine minutes full.
18.
Squeeze a layer of Mexican sauce. (The jalapeño will run slightly when it is grilled, so don’t squeeze it to the edges)
19.
Start baking, the time is set to 45 minutes, in the color selection, the picture shows the baked bread, immediately after baking, it is poured on the baking net to cool to the palm temperature, and stored in a fresh-keeping box or fresh-keeping bag. (I put a layer of tin foil on the outside of the bread bucket)
Tips:
Mexican sauce method: 45 grams of butter, 50 grams of powdered sugar, 40 grams of whole egg, 50 grams of low powder. After the butter is softened, add powdered sugar and mix well without whisking. Add the egg liquid slowly and mix well, and finally add in Sieved low powder and mix well.
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