Almond Cocoa Toast (bread Machine Version)
1.
Put the dough materials except butter into the bread bucket (in the order of liquid first and flour type), and start a 15-minute kneading program
2.
When the kneading is over, add butter cubes, and start a 15-minute kneading program
3.
Check the condition of the dough and pull out the glove mold at the complete stage. If it's not enough, you can start the second face-to-face process
4.
Start a dough fermentation program, the time is about 2 hours, and it is enough to check whether the finger is stuck in and does not rebound.
5.
Take out the dough, let it vent a little, divide it into two, cover it with plastic wrap and let it wake up for 10 minutes
6.
Flatten the awake dough and roll it into strips
7.
Roll up from top to bottom, repeat again
8.
Put the two rolled doughs into the bread bucket and start the fermentation process
9.
Send it to seven or eight minutes full
10.
Start the roasting key for 40 minutes
11.
After 5 minutes, press pause, brush with egg wash, sprinkle with almond slices, and continue baking
12.
The delicious cocoa bread is out!
13.
Pour out the drying net to cool
14.
Can be sliced and shared after three or four hours