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Cocoa double color toast
I learned this chieftain from "teacher Meng's 100 loaves of bread". I don't know whether it's because the chocolate beans are too long or the cocoa powder is too little. The cocoa two-color toast I made looks strange. It feels like a marble toast, hehe!Although the appearance is not very good, the taste is still very good and the taste is soft. A slice of cheese is added to the toast to add special flavor and softness.
Step 1 . Cheese dough (soup): 1 slice of cheese, 70g of fresh milk, 20g of high gluten flour.
Step 2 . Tear up the cheese slices by hand, add fresh milk, cook over a low heat and stir until the cheese melts, then add flour and stir quickly into a ball, take it out and cool, cover it with plastic wrap, and refrigerate for 60 minutes before standby.
Step 3 . Materials: B 260g high gluten flour, 40g fine granulated sugar, 1/4 teaspoon salt, 4G instant yeast powder and 130g water. C salt free butter 20g
Step 4 . Mix the dough in practice 2 with material B and stir it into smooth dough.
Step 5 . Add the salt free butter and stir to form a malleable dough.
Step 6 . Take out about 200 grams of dough, add high-temperature chocolate beans and knead well.
Step 7 . Add sugar free cocoa powder and a tablespoon of water to the remaining dough and stir well.
Step 8 . Put the two kinds of dough in a warm place and ferment to twice the size. After taking out the two kinds of dough respectively, round it, cover it with fresh-keeping film and relax for 15 minutes.
Step 9 . Shape the cocoa dough into a square with a side length of about 20 cm, and the chocolate bean dough is forming a square with a side length of about 16 cm, which is paved on the turned cocoa dough.
Step 10 . Gently roll up the dough.
Step 11 . Put it into the toast mold.
Step 12 . Finally, when the fermentation reaches 9:00, put it into the preheated oven, 190 degrees, 35 minutes. Demould immediately after baking.
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