Because there is chocolate, it is thick but tastes good. It may look rough on the outside ~~ but he is very soft on the inside.
The recipe for the toast is the Chinese pure milk toast I made last time and I like that toast very much. You can change it to any recipe, as long as you add it to this chocolate chip. You don't have to make three braids like I did, and one of them is also very beautiful.
Chocolate marble toast
By PearlSchmidt
Recipe Recommendations
- dark chocolate 50 grams
- butter 20 grams
- high-gluten flour 20 grams
- cocoa powder 10 grams
- corn starch 5 grams
- milk 60 grams
- sugar 20 grams
- protein one
- yeast 4 grams
- salt 4 grams
- sweetening
- roast
- several hours
- senior
Steps for Chocolate marble toast
1
Prepare the ingredients, melt the chocolate and butter separately and set aside.
2
Mix high-gluten flour, cocoa powder, and corn flour, add milk and sugar, and stir well.
3
Add melted chocolate, then melted butter, and finally add egg whites and stir well.
4
Heat over low heat until thick.
5
Heat until the batter becomes slightly sticky and leaves the sides and bottom of the container while stirring.
6
Pour the batter between the two layers of plastic wrap, roll into 18X18CM square slices, and freeze.
7
Mix the milk and yeast of A evenly, then add the sugar, and finally add the high flour. Don't knead it well, stir with chopsticks and mix well.
8
Cover with plastic wrap and ferment until two or three times the size.
9
Mix the ingredients in B except butter and fermented starter 1 well.
10
Knead until gluten expands.
11
Add softened butter.
12
Continue to knead until complete, and you can pull out a large piece of film.
13
Round into a basin, cover well, and prepare for fermentation.
14
Fermentation to double size.
15
Remove the dough and press to vent.
16
Allow the fermented dough to relax for 10 minutes after venting, roll it into a rectangle, remove the chocolate filling from the freezer, return to room temperature until it is a little soft, and then place on top.
17
Wrap the chocolate chips.
18
Roll it out and make the first three-fold. After relaxing for 10 minutes, make the second three-fold.
19
Fold it in three times twice and roll it out.
20
Cut the dough sheet into three equal portions, cut each portion into the shape shown, leaving a little on the top and not cutting it.
21
Make it into a braid shape.
22
Then connect the head circumference to make it into a hydrangea shape.
23
Make the 3 dough dough in turn and place it in a toast box.
24
Fermentation twice until full at 8 or 9 minutes.
25
Preheat the oven, place on the penultimate layer, and bake at 180 degrees for about 40-45 minutes. Cover with tinfoil after coloring, remove and remove immediately after baking.Chocolate marble toast Make Tips
◎ You can stir the Chinese ingredients well before going to work. It only takes a few minutes. You don't need to mix dough. Put them in the refrigerator for fermentation. You can save time when you come back after work.◎ Chocolate chips can also be made in advance and used to warm them up and become a little soft. In the original prescription, it was used directly after freezing. I learned from Wu Siyuan's experience. I was worried that I wouldn't be able to roll it open, so I still warmed it up before using it.◎ The shape of toast can only be made into a pigtail shape.