The methods and materials used are as follows

material

High gluten flour 220g milk 115g eggs1piece? 30 grams of powdered sugar? 30 grams of cocoa powder? 4 grams of instant yeast and 2 grams of salt? Salt-free butter 25g

Practice steps

1, prepare ingredients and weigh them.

2. Put milk and eggs in the toaster.

3. Add flour and put salt, cocoa powder and sugar diagonally. Put the yeast in the middle and dig a small pit to cover it.

4. Start the kneading program. It took me 20 minutes, then add softened butter and continue the kneading program for 20 minutes.

5. Round the kneaded dough, put it in a glass bowl, cover it with wet cloth or plastic wrap and ferment at room temperature.

6, fermentation to 2 to 2.5 times larger, gently poke the dough with your hand, the dough does not rebound or retract, and the fermentation is completed.

7. Press the dough lightly with the palm of your hand to exhaust.

8. Divide the dough into four parts, each weighing about100g, and relax for fifteen minutes.

9. The loosened dough is rolled into a cow tongue.

10, then roll up and pinch the tail.

1 1, put in the oven for the second fermentation, ferment at 30 degrees for 40 minutes, and put a glass of hot water in the oven to prevent drying.

12. Take out the fermented dough and sprinkle with cocoa powder.

13, sharp blade cut out the desired shape, and then put it in the preheated oven, 180 degrees up and down for 20 minutes, clock. I put it in the middle and lower floor of the oven.

14, take out the bread immediately after baking, and let it warm to eat.