I learned this toast in "Teacher Meng's 100 Bread". I don't know if it's because the chocolate beans have been too long or there is too little cocoa powder, but the [Cocoa Two-Color Toast] I made is weird and actually has the feeling of marble toast, hehe!
Although it doesn't look good, it tastes very good and the taste is relatively soft. This toast has a slice of cheese added to add a special flavor and softness.
Cocoa two-color toast
Recipe Recommendations
- cheese slices 1 tablet
- fresh milk 70 grams
- high-gluten flour 20 grams
- fine sugar 40 grams
- salt 1/4 teaspoon
- water 130 grams
- unsalted butter 20 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Cocoa two-color toast
1
Cheese dough (soup type): 1 piece of cheese, 70g fresh milk, 20g high-gluten flour.
2
Tear the cheese slices by hand, add fresh milk, cook over low heat and stir until the cheese melts, then add flour and stir quickly into a ball, remove and cool, cover with plastic wrap, and refrigerate for 60 minutes.
3
Ingredients: 260 grams of B high-gluten flour, 40 grams of fine sugar, 1/4 teaspoon of salt, 4 grams of instant yeast powder, 130 grams of water. C 20 grams of unsalted butter
4
Mix all the dough from Practice 2 with Material B and stir until a smooth dough.
5
Add unsalted butter and stir to form a malleable dough.
6
Remove about 200 grams of dough, add high-temperature chocolate beans and knead well.
7
Add the remaining dough to the sugar-free cocoa powder and 1 tablespoon of water and stir well.
8
Let the dough rise to twice its size in the warm part. Take out the two kinds of dough separately, round them, cover them with plastic wrap and relax for 15 minutes.
9
Shape the cocoa dough into a square with a side length of about 20 centimeters, and the chocolate bean dough is forming a square with a side length of about 16 centimeters. Lay it on the turned cocoa dough.
10
Gently roll up the dough.
11
Place it in the toast mold.
12
Finally, when fermented until nine minutes full, place it in a preheated oven at 190 degrees for 35 minutes. Remove the mold immediately after roasting.