
Health benefits
Butter: low protein
Cocoa powder: nourish blood, protect teeth, protect bones
Ingredients
High-gluten flour ( 260g ) | Milk and eggs ( 160g ) |
Yeast ( 4g ) | Butter ( 30g ) |
Salt ( 2g ) | White sugar ( 30g ) |
| Cocoa powder ( 3g ) | Monascus powder ( 2g ) |
Leopard print How to make toast

1.Prepare ingredients p>

2.Pour the eggs and milk into the bread machine

3.Place sugar and salt diagonally
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4.Pour in high-gluten flour

5. Make a well in the middle of the flour and add yeast

6. Turn on the dough kneading function for thirty minutes.After completion Add butter

7. Turn on the dough function again for thirty minutes and knead until the dough comes out.state, then take it out and divide it into three parts, one of which is slightly larger

8.Put three copies Knead the dough separately and deflate the air.Add cocoa powder and red yeast powder to the two smaller doughs respectively.After kneading, cover with plastic wrap and let rest for half an hour

9. Divide each of the three types of dough into fifteen small doughs
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10.First knead all the red yeast rice dough into long strips

11.Take another piece of cocoa dough and roll it into a long strip.

12. Place long strips of red yeast rice powder on top of the cocoa dough

13.Roll into strips

14. Finish all the strips of dough in sequence

15.Take a piece of original dough and roll it into a thin strip
16.Put the prepared cocoa and red yeast powder long dough-

17.Roll into strips

18.In turn Make all the dough

19.Put all the dough into the toast mold and use the bottom of the oven with Pour hot water into the container and put the dough into the water bath to ferment

20.Send to mold eight points Take it out completely, preheat the oven, bake for 45 minutes with upper and lower heat, lower the layer and knead.After baking, invert the wire rack to unmold

21.Let cool before slicing and eating
Tips
When making this toast, you can add other ingredients according to your own preferences, and the baking time and temperature can also be adjusted according to the temperament of your own oven.
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