How to make cinnamon chocolate toast

• 

  1. Mix the ingredients except butter, cocoa powder and cinnamon with water and sugar Put the salt, milk powder, flour and yeast into the bread machine in the order

• 

  2.Knead the oil until Complete stage

• 

  3. Divide into two equal portions and add 10 grams of cocoa powder to one of them

• 

  4.Put it in the refrigerator to refrigerate and ferment for about 15 hours overnight (this was taken at night so the effect is not good) Good)

• 

  5. Take it out the next morning and keep it at room temperature if it has not fermented until doubled in size.Continue to ferment

• 

  6.Exhaust rounding

• 

  7. Roll out the dough and roll it out a little narrower than the toast mold.Sprinkle a layer of cinnamon powder on the white dough.The dough is soft and a little difficult to handle.Leave it a little.Dry flour

• 

  8. Then cover the black on the white and press it a few times to prevent it from being cooked.Separation

• 

  9. Roll it up and pinch it tightly and put it in the mold to ferment.I just put it on the windowsill naturally.Fermentation takes about an hour in normal autumn weather in the north until it is 90% full.Put it in the preheated oven and bake at 150 and 120 for 35 minutes.

• 

  10.It’s full of edges and corners.I’m most afraid of rounded corners (￢_￢)ノ

• 

  11. Cut into super soft and super brushed cinnamon.If you like the cinnamon taste not very strong, you can add more