Cocoa two-color toast
Ingredients: salt,water,cocoa powder,fine sugar,high powder,cheese slices,unsalted butter,fresh milk
Recipe Recommendations
- cheese slices a
- fresh milk 70 grams
- high powder 20 grams
- fine sugar 40 grams
- salt 1/4 teaspoon
- unsalted butter 20 grams
- cocoa powder 2 tablespoons
- water 1 tablespoon
- sweetening
- burn
- ten minutes
- senior
Steps for Cocoa two-color toast
1
Tear the cheddar cheese into small pieces, mix with fresh milk, and heat over low heat.
2
When the cheese melts, quickly add the high flour, constantly stir until it is thick and mushy, turn off the heat, and the soup is ready.
3
After cooling, the soup is placed in the refrigerator and refrigerated for one hour. This is refrigerated.
4
Remove the soup seeds and mix with the main dough ingredients (except butter), and knead with oil until fully expanded.
5
Remove 200 grams of dough, add cocoa powder and a tablespoon of water to the remaining dough, and knead well. Place the two dough pieces into clean water-free and oil-free containers, cover with plastic wrap, and carry out basic fermentation.
6
Hair to about twice the size and poke it with your finger without bouncing back
7
Shape the dough and relax for 15 minutes.
8
Then roll out the dough.
9
Place the small white dough on the cocoa dough and roll it out a few times.
10
Scroll from top to bottom.
11
Place it in a toast box for secondary fermentation.
12
Hair until the mold is almost full, and brush the surface with egg liquid. After preheating the oven at 180° for 10 minutes, put the toast box into the oven for 40 minutes, remove it immediately after baking, and remove it from the mold.