# Fourth Baking Contest and is Love to Eat Festival# Chocolate Toast
1.
Fill the kneading tank with milk, sugar, egg liquid, and salt.
2.
Continue to add flour, and finally add yeast.
3.
Turn on the cook machine and stir for about 6 minutes. I use AKM-820S chef machine from ACA. The film is thin in more than 20 minutes during the whole journey.
4.
It takes about 6 minutes to pull out the thick film and add butter. Continue the first gear to completely blend the butter with the dough and change to 2 gears and knead for about 15 minutes.
5.
Take a piece of noodles to pull out a thin and flexible film surface and knead it.
6.
Add chocolate and mix well. You don’t need to knead it for a long time, or you can knead it with your hands.
7.
The dough is fermented.
8.
The dough is 2.5 times as big, so just dip your fingers in the flour and do not shrink back.
9.
Move the dough to the chopping board and roll it into thin slices. Use a scraper to cut into a 6 cm square, because I used a 10 cm square toast film. The size of the dough sheet depends on the size of the mold you use.
10.
The dough pieces are stacked upside down and placed in the toast film, with the cut side facing up. Place the oven to ferment, and put a bowl of boiling water in the oven at 35 degrees to ferment for about 90 minutes.
11.
Ferment until the mold is more than eighth full, brush the surface with a layer of egg liquid and sprinkle a layer of almond slices.
12.
Put it in the middle and lower level of the preheated oven, and bake for 35 minutes at 160 degrees.
13.
Remove from the oven and let cool.
14.
Rich chocolate aroma, soft toast.
Tips:
Flour has different water absorption properties. Do not add enough milk at one time. Reserve 20 grams and add it according to the situation. The baking temperature and time should be controlled by your own oven. The 10 cm square mold I used is exactly two, if it is a 450 mold, one is a bit fuller.
