Chocolate, toast and exercise ~

 Summer fitness program began the current implementation is pretty good, 2 times a week to practice yoga, although more than 3 times a week before the scheduled just does, but at least can hold. People often feel too hot idle to Khan flow point about exercise, I feel very comfortable. Until a few have had the health card, The card at the beginning is always with great enthusiasm to adhere to exercise, to go do not want to move several times, until the card expires, typical halfway. This time is determined to stick, to the husband prove that this card is not the moment I do crazy, huh, huh.
just started practicing, I felt physically very hard, some action is very difficult to place, to complete a legs felt weak for a class, followed by back pain. practiced feel better after a few times, but also started to like the feeling of each breath further. on a class coach that my body Flexibility is also good, I can not think of it an \baking chocolate chips, or do not know what the weather is too hot, or some of the chocolate beans, plastic rolling pin on a stick when the hard to wash. baked toast very soft, is to organize a number of relatively rough to see some MM Riga, the cocoa powder dough that will affect the organization, it seems true.
Material
A: High-powder 250g sugar 40g salt 1 / 2 tsp Active Dry Yeast 5g water 25g cocoa powder 165g whole egg 10g < br> B: 20g unsalted butter 35g
resistant baked beans chocolate practice:
1. Materials A balled a little out of reinforcing bar, add softened butter and knead to a transparent film can be pulled out;
2. adding resistance to baking chocolate, slowly kneading, the whole place into a warm and humid at the group (temperature about 28 , humidity 75%), hand-dipped powder sent to poke holes do not retract;
3. Remove the dough, exhaust, and split into three equal parts, round Mongolian let rest after 10-15 minutes.
4. roll the dough into an oval, the longer side of the upper and lower folded, flattened; turn it over, shut down, roll about 30cm, rolled into a cylindrical, clenched shut;
5. shut down, into the toast mode, put a warm humid place (temperature about 38 , humidity 85%) secondary fermentation , sent to about 8 points over;
6. Preheat the oven, up and down the fire 170 , about 35 minutes.