[Almond Cocoa Mexico]---Big toast with rich aroma

Overview

Bread is a very magical food. From a little flour, a little egg, a little milk, to bread in various shapes and flavors, the whole process is like a magic. A little bit of waiting will yield a lot of sweetness. Making your own bread is not only more nutritious and healthier, but you can also make it in a variety of shapes and flavors that you like, so that your family can eat different delicacies every day. Almond cocoa Mexican, rich in flavor, uses the simplest shaping technique.

Tags

• mexican food
• ingredients a: butter
• ingredients a: cocoa powder
• ingredients a: dry yeast
• ingredients a: egg white
• ingredients a: fine sugar
• ingredients a: fresh cream
• ingredients a: milk
• ingredients b: dry yeast
• ingredients b: egg white
• ingredients b: fine sugar
• ingredients b: milk powder
• ingredients b: salt
• ingredients c: butter
• mexican sauce
• raw material a:
• raw material a: high powder
• chopped almonds

Ingredients

Steps

1. 1 Make the medium first, and put all the ingredients of ingredient A into the bread bucket in order of liquid first and then powder.

   

2. 2 Start a dough kneading program and stir into dough.

   

3. 3 Place the dough into a container, cover with plastic wrap and ferment at room temperature for one hour.

   

4. 4 Chill in the refrigerator overnight and ferment until 2 to 2.5 times in size. (Complete refrigerated fermentation takes about 18 hours)

   

5. 5 Start making the main dough. Put all the ingredients of ingredient B into the bread bucket in the order of liquid first and then powder. Place the sugar and salt diagonally.

   

6. 6 Tear the fermented Chinese dough into small pieces and put them into a bread bucket.

   

7. 7 After starting a dough mixing program, add ingredient C: previously softened butter.

   

8. 8 Start a dough kneading program again.

   

9. 9 After the dough is kneaded, check the dough and see that a thin glove film can be pulled out. The dough at this time can be used to make toast.

   

10. 10 Shape the dough into a round shape, place it in a bread barrel, cover with plastic wrap and continue to ferment for twenty minutes.

    

11. 11 Start shaping, pour the dough on the counter, deflate and roll it into a long strip.

    

12. 12 Gently roll up from top to bottom, cover with plastic wrap and let rest for 15 minutes.

    

13. 13 Change the direction of the dough and roll it into a long tongue shape slightly wider than the bread pan.

    

14. 14 Spread a layer of chopped almonds and press lightly with your hands to make the chopped almonds stick tightly to the dough. (The chopped almonds are cooked)

    

15. 15 Roll up gently from top to bottom.

    

16. 16 Place in bread pan.

    

17. 17 Cover with plastic wrap and ferment until the bread barrel is eighty-nine percent full.

    

18. 18 Squeeze on a layer of Mexican sauce. (The Mexican sauce will flow slightly when grilled, so don’t squeeze it too far to the edge)

    

19. 19 Start baking, set the time to 45 minutes, and choose coloring. The picture shows the baked bread. After baking, turn it upside down on the baking grid and let it cool to the temperature of your palm. Store it in a fresh-keeping box or bag. (I wrapped a layer of tin foil on the outside of the bread barrel)