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60minutes
Put flour, milk, coconut oil, cane sugar, and vanilla extract in a bowl, mix them together, wrap them, and leave them in the refrigerator for 30 minutes.
Peel the melon and blend it into juice and mix with dry yeast.
Put strong flour, millet sugar, oil, salt and melon juice in a bowl, mix, knead and wait until it swells twice.
Divide the dough into 8 equal parts and mix 10g of chocolate chips in each piece. After dividing the cookie dough into 8 equal parts, spread it thinly in a circle larger than bread, wrap it in a checkered pattern, and ferment it until it swells twice.
Bake in an oven at 160 ° C for 20 minutes.
Prepare your favorite milk. Soy milk is used in the video.
Bread dough oil uses vegetable origin. Prepare what you like.
When you stretch the cookie dough, you can easily spread it by sandwiching the dough in a wrap so that the dough does not stick to the rolling pin.
In the video, a checkerboard pattern is used using tools.
During fermentation, be careful not to let the dough dry.
Fermentation time is not included in the required time.
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