Meringue Chocolate Toast

Meringue Chocolate Toast

1. 1. Prepare the liquid seed material, put the 38°C water into the high-sugar-tolerant yeast and mix well

2. 2. Put it in the bread machine

3. 3. Stir evenly

4. 4. Proceed to fermentation for 60 minutes

5. 5. After fermenting, put all the ingredients of this species except butter

6. 6. Knead until even

7. 7. Put in the butter and continue to knead

8. 8. Knead to the fully extended stage

9. 9. Perform the first fermentation

10. 10. During this period, prepare the crumbs and crumbs, mix all the materials, evenly cover with plastic wrap, and place in the refrigerator for later use.

11. 11. The fermented dough can be slightly retracted by poke the hole with your finger

12. 12. Take out and divide into two equal parts spheronization

13. 13. Divide two large pieces of dough into four smaller portions

14. 14. Round and let stand for about 20 minutes

15. 15. Put greased paper at the bottom of the toast box to prevent the crumbs from leaking

16. 16. Take out the frozen crisps from the refrigerator and spread them evenly at the bottom of the toast box

17. 17. Take a small piece of dough, roll it into a beef tongue, and spread it with chocolate

18. 18. Take another piece of dough and repeat this four times to add up as shown in the figure

19. 19. Put it into the Changdi steam oven for fermentation (because it is a steam oven, just add water to the water tank of the oven)

20. 20. If fermented, change it directly to the upper and lower fire and bake at 170 degrees for 40 minutes