Double-coloured toast

1

Raw material for Chinese noodles: high-weave flour, sugar-resistant yeast。

2

When the sugar-resistant yeast is mixed with fresh water, it is poured into the condensed flour, evenly mixed with chopsticks, and fermented in the freezer room for 10 hours。

3

Raw material for the main noodles: Chinese noodles (which are already ready), eggs, milk powder, salt, sugar, cocoa powder, high-banded flour。

4

Olive oil is also included in the raw materials of the main dough。

5

In addition, Chinese noodles, sugar, eggs, high-banded flour and powdered milk are added to the bakery for the pasta。

6

When the face is formed, salt is added and the face rub is continued。

7

When the face of the face is smooth, when it pulls out of the thin, smooth film, the olive oil continues to rub its face, and the olive oil is fully infiltrated into the face of the face, which is then split into two equal parts。

8

It's an original noodle, covered with a protective film for room temperature fermentation。

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The other piece is poured into cocoa powder and then laminated, until it is evenly mixed with the flour to cover the fermentation of the membrane chamber。

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After nearly two hours of fermentation, two pieces of flour rose and a small pit of apparently non-recoverable bullets appeared with a finger pressure。

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An average of six equals are removed from the air vents, which are then rounded to cover the film with 10 minutes of static。

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Two 450 grams of toast, and I used two ways to shape it. The first approach is to remove three original and three cocoa flounders in circular form。

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Each of them pulls out a round face, folds it together, and then folds it from both sides to the middle

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Collapse back a few times。

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And up and down, roll two laps。

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The remaining pieces were made and placed in the moulds, covered with a toast box and placed in the oven for a second fermentation。

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The second approach is to separate the remaining six pieces into a tortilla, folding them from top to bottom, sealing them, and then stretching them after a few minutes。

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Then each of the two different colours of the face binds the head together like a curly vasectomy and binds the tail。

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Then we'll put the plume in a circle, and we'll fix both。

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The rest of the dough was processed in order and placed in the toast box covered in the oven for secondary fermentation. The fermentation took one hour and 20 minutes, the eight points of the toast box was removed, the preheat oven was set 190 degrees and 170 degrees of fire, after the preheat had been completed, it was placed in the fermentation box, which was baked for 52 minutes, and soft, two-coloured toast was made。

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The finished product。

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The finished product。

1. The water absorption of flour varies, so determine the amount of liquid to add based on the characteristics of the dough you are using. 2. If there is no olive oil, it can be substituted with butter or corn oil. 3. To achieve the stringy pulling effect in toast dough, it must reach the legendary "glove membrane" stage; therefore, be sure to knead the dough until this stage is reached. 4. Different arrangements of the dough will result in different patterns; feel free to experiment with other methods for different effects. 5. The second fermentation must rise until it is 80% full before baking. 6. Salt should be added after the dough has formed to accelerate gluten development. 7. Cocoa powder can also be substituted with matcha powder, red yeast rice powder, etc.