The toast of the wild leopard, the hand of the scribe!

WHAT YOU NEED

Ingredients

250 grams of high-quality flour
140 grams of milk
One egg.
40 g of white sugar
3 grams of yeast
15 grams of butter
2 grams of salt
Fava 100% cocoa powder 20 grams

How TO MADE The toast of the leopard

Steps 1 to 4

1. Preparation of materials, weighing separately

2. All ingredients are mixed into a smooth, fully expanded dough.

3. Equally divided into three tiers

4. Cocoa powder is divided into 5 grams and 15 grams, each added to two of these doughs, mixed evenly, placed in a clean container, and fermented once.

Steps 5 to 8

5. At the end of a blast, extract the exhaust separately

6. The three doughs are divided into eight equal parts and rolled loose for 15 to 20 minutes.

7. Take the light-colored dough and roll it up; the dark-colored dough and roll it up; the white dough and roll it up; the dark-colored dough and roll it up; all eight doughs follow this practice.

8. As shown in the figure, three doughs are placed at the bottom of the toast box, two in the middle of the second layer, and three at the top; cover with a preservative film for the second fermentation.

Steps 9 to 12

9. The toast is fermented to eight full, without collapse, without bubbles

10. After cooking, it should be removed in time, removed naturally to hand temperature, and sealed with a bag.

11. Map of the finished product

12. Map of the breakfast

Handy cooking tips

　　1. cocoa powder should be divided in good quantities, otherwise the change in color will not be noticeable, affecting the effect of the finished product; 2. I use 100% sugar-free cocoa powder, otherwise the sugar content can be appropriately reduced; 3. the temperature of the oven is for reference only, specifically to be adjusted according to the actual situation of the individual oven.