Whole Wheat Cocoa Toast
by My treasure is called Panpan
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Mix all the ingredients in the middle species, knead it into a dough, and put it in the refrigerator for later use.
2. In addition to salt and butter, the main dough is mixed with all the ingredients of the main dough, including the fermented old noodles.
3. Knead to the extended stage, add butter and salt fermented old noodles and knead for 15 minutes to pull out a strong hand mask.
4. Divide the dough into 6 portions. I used two 450g toast boxes to round and close the mouth, proofing for 15 minutes, roll it into a tongue shape, cover with plastic wrap and proof it for 15 minutes, roll it out, roll it into 2.5 rolls, and put it on In the toast box, yes, I omitted the first fermentation. The temperature of the second one should be controlled at 36 degrees and not more than 40 degrees, and the humidity should be 70-80%. My fermentation temperature is not enough this time, and there is a peak in the middle that did not rise.
5. Prove the dough to 8 minutes full, put it in the preheated oven and bake it.
6. The toast box is placed at the bottom of the oven, and the oven is piped up and down 180 degrees for 30 minutes.
7. The effect of drawing.
8. The smell of cocoa floated throughout the room.
