How to make sika deer toast

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  1. Prepare the required materials.

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  2.Pour the milk into the cooking machine.

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  3.Put the sugar in again.

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  4.Put in the salt and flour.

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  5.Finally add yeast powder.

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  6.Start kneading the dough.

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  7. When kneading for the third time, add butter.

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  8. Knead out the film.

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  9. Mix the cocoa powder with water.

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  10. Knead the mixed cocoa powder into 340 grams of dough and knead evenly.and carry out the first fermentation.

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  11. Divide the fermented dough into two, 50 grams of white dough, and divide the rest into four equal portions.Make two 80g cocoa dough and divide the remaining dough into four equal portions.Relax for 20 minutes.

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  12.Take a 50g piece of white dough and use a rolling pin to roll it into the size of a mold box.Take another 80g piece of cocoa dough and roll it into the size of a mold box.

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  13. Place the kneaded cocoa dough on the rolled out white dough.

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  14. Roll up and do everything.

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  15.Cut unequal segments.

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  16. Place it randomly in the mold.Enter the oven for secondary fermentation, eight minutes full.

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  17. Preheat the oven to 170 degrees and bake the middle and lower racks for 40 minutes.Unmold, cool and cut.