With fragrance How to make rich and tempting cocoa-flavored toast

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  1.Put the ingredients except butter into the Shunran chef's machine, turn on low speed 3 and knead into a smooth dough.Turn to 3-4 and knead into a rough film.Add softened butter and use 1 Knead until the dough slowly absorbs the butter, then turn to medium-high speed and beat until the dough can pull out a transparent and strong glove film, and that’s it

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  2. Roll the kneaded dough into a round ball, cover it with plastic wrap, and ferment it at 28°C until it is 2-2.5 times larger.Poke the holes with flour and it will not collapse p>

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  3. Take out the dough, deflate it, weigh it and divide it into 3 equal portions.Roll into a ball, cover with plastic wrap and let rest for about 15-20 minutes.
  

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  4.Take a piece of relaxed dough and roll it out Open, tap out the air bubbles on the sides, turn it over, and fold the left and right sides toward the middle 1/3.
  Roll the dough into a rectangular shape

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  5. Supreme and Roll up the bottom

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  6.Make 3 rolls in sequence.Place into mold.Ferment in an environment with a temperature of about 33°C and a humidity of 75% until the toast box is eighty percent full.
  

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  7.Put in the preheated In the oven, bake the upper tube at 165°C and the lower tube at 185°C for 40 minutes.The top is lightly colored and then covered with tin foil.
  

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  8. After coming out of the oven, remove the hot air in time Mold, place on a drying rack to cool until still warm, seal in a plastic bag and store until cool before slicing.