[almond, cocoa, Mexico] - big toast with rich flavor

[almond, cocoa, Mexico] - big toast with rich flavor

Introduction:

"Bread is a magic food, from a little flour, a little egg, a little milk to a variety of shapes and tastes of bread, the whole process is like a magic. A little time on the waiting, the harvest is full of sweet. Making your own bread is not only more nutritious and healthy, but also can make all kinds of appearance and taste that you like, so that your family can eat different delicacies every day. Almond cocoa Mexico, rich flavor, using the simplest plastic surgery

Production steps:

Step 1: make medium seed first, and put all materials of raw material a into the bread barrel in the order of liquid first and then powder.

Step 2: start a mixing process and stir to form a dough.

Step 3: put the dough into the container, cover it with plastic film and ferment at room temperature for one hour.

Step 4: refrigerate overnight and ferment to 2 to 2.5 times the size. (it takes about 18 hours to ferment completely in cold storage)

Step 5: start making the main dough, put all the ingredients of raw material B into the bread bucket in the order of liquid first and then powder, and place sugar and salt diagonally.

Step 6: tear the fermented medium dough into small pieces and put it into the bread barrel.

Step 7: after starting a dough mixing process, add raw material C: softened butter in advance.

Step 8: start a dough blending program again.

Step 9: after mixing, check the dough and pull out the thin glove film. At this time, the dough can be used to make toast.

Step 10: round the dough, put it into the bread barrel, cover it with plastic film and continue to ferment for 20 minutes.

Step 11: start shaping, pour the dough on the table, and roll out the long strips after exhausting.

Step 12: gently roll up from top to bottom, cover with plastic film and let stand for 15 minutes.

Step 13: change the direction of the dough and roll it into a long tongue shape slightly smaller than the width of the bread barrel.

Step 14: spread a layer of crushed almonds and gently press them with your hand to make them stick tightly to the dough. (crushed almonds are ripe)

Step 15: gently roll up from top to bottom.

Step 16: put it in the bread barrel.

Step 17: cover with plastic wrap and ferment until the bread barrel is full.

Step 18: squeeze on a layer of Mexican sauce. (Mexican sauce will flow slightly when roasted, so don't squeeze it to the edge.)

Step 19: start baking, set the time to 45 minutes, color selection, the picture shows the baked bread, after baking, immediately put it on the baking net to cool to palm temperature, put it into the fresh-keeping box or bag for preservation. I wrapped tin foil on the outside of the bread barrel

Materials required:

Raw material a: high flour: 290g

Ingredient a: cocoa powder: 10g

Raw material a: protein: 21g

Ingredient a: milk: 96g

Raw material a: fresh cream: 84g

Raw material a: fine granulated sugar: 9g

Raw material a: dry yeast: 2G

Ingredient a: butter: 6g

Raw material a: appropriate amount

Raw material B: milk powder: 18g

Raw material B: protein: 24g

Raw material B: fine granulated sugar: 45g

Raw material B: Salt: 3.5g

Raw material B: dry yeast: 2G

Ingredient C: butter: 6g

Crushed almonds: right amount

Mexican sauce: moderate

Note: Mexican sauce method: butter 45g, sugar Powder 50g, whole egg 40g, low Powder 50g, butter softened, add sugar powder, gently mix, do not need to send, and then slowly add egg mixture, finally add the sifted low powder, mix well.

Production difficulty: Advanced

Process: Baking

Production time: one day

Taste: sweet