First, no eggs can spiral toast. Materials: 250g high-gluten flour, 3g yeast salt, 4g sugar 15g edible olive oil, 20g water 160g cocoa powder, 5g processing technology: all materials except cocoa powder are put into an automatic bread machine and kneaded to a sufficient stage.
Cover tightly and ferment to twice the size. Fermentation continues. Dough exhaust pipe, take 1/2 dough, add cocoa powder and knead well. Relax 15 minutes. Roll the dough of two colors into a rectangle. Stack two portions of dough. The longer the dough is rolled, the more beautiful it becomes.
Fold it. Remember to tamp before rolling, otherwise there will be cracks in the middle. Relax 15 minutes. Roll the dough of two colors into a rectangle. Stack two portions of dough. The longer the dough is rolled, the more beautiful it becomes. Cut off the edges of the toast slices from the ingredients prepared in advance and put them in the small oven in the cake baking tray to 200℃. Stew the toast in medium-high heat for 6 minutes. Chop dried blueberries, peel bananas and apples, mash them with a spoon, put them in a pulverizer, put a bowl of boiling water in an electric oven, and run the fermentation mode for 40 minutes. After the fermentation is completed, put it in an electric furnace at 180℃ for 35 minutes.
Second, cranberry banana apple toast ingredients: toast 2 banana apples 1 dried blueberry 50g processing technology: cut off the two sides of the toast slices prepared in advance, put them in a small oven in a cake baking cup to 200℃, put the toast on the middle and high floors for 6min, chop the dried blueberry, peel the banana apples and mash them with a spoon, mix, take off the toast slices, and scoop the cranberry banana sauce into the toast with a spoon.