Cocoa honey bean two-color toast
By AlexisHessel
The recipe comes from "Teacher Meng's 100 Bread". The taste of the soup bread is indeed super soft. I like this bread very much, but the white part inside was too ugly. The white part in the original recipe was made of high-temperature resistant chocolate beans. I didn't have them, so I replaced them with honey beans.
Recipe Recommendations
- high-gluten flour 280 grams
- milk 70 grams
- water 130 grams+1大勺
- honey beans 30 grams
- cocoa powder 2 tablespoons
- fine sugar 40 grams
- salt 1/4 teaspoon
- unsalted butter 20 grams
- sweetening
- roast
- several hours
- senior
Steps for Cocoa honey bean two-color toast
1
Tear 1 piece of cheddar cheese by hand and add 70 grams of milk.
2
Cook over low heat and stir until the cheese melts, then add 20 grams of high-gluten flour.
3
Quickly stir well and cook until a ball, remove and cool, cover with plastic wrap and chill for 60 minutes, set aside.
4
Knead the dough material into a malleable dough using post-oil method.
5
Take 200 grams of dough and knead into honey beans. Prepare 2 tablespoons of cocoa powder and 1 tablespoon of water.
6
Mix cocoa powder with water and knead into another portion of dough.
7
The kneaded dough is ready to ferment.
8
Fermentation to 2 times size.
9
After fermentation, take out 2 portions of dough, exhaust and round it, cover it with plastic wrap and wake for 15 minutes. Cocoa dough is shaped and grown into a square about 20 centimeters wide, and honey bean dough is shaped and grown into a square about 16 centimeters wide.
10
Spread the honey bean dough on the turned cocoa dough.
11
Gently roll up the dough and set it up.
12
Put it in a toast mold and ferment until 9 minutes full.
13
Cover and place in a preheated oven and bake at 180 degrees C for 35 minutes. Remove immediately after baking.Cocoa honey bean two-color toast Make Tips
The surface of freshly baked toast will be hard, but the inside will be soft and full of moisture, so don't eat the bread made at night immediately, wait until the next day, so that the moisture will evenly cover the entire bread, and the flavor will be better.