Two-color cream toast
Ingredients: salt,cream,milk powder,eggs,sugar,water,cocoa powder,high powder,yeast powder,chocolate sauce
Recipe Recommendations
- high powder 432 grams
- cream 135 grams
- eggs 73 grams
- salt 5 grams
- milk powder 40 grams
- yeast powder 6 grams
- water 121 grams
- cocoa powder 20 grams
- chocolate sauce appropriate amount
- sugar 70 grams
- milk fragrance
- roast
- several hours
- simple
Steps for Two-color cream toast
1
Put all liquid ingredients into the bottom of the bread maker;
2
Put all powdered materials on the top layer (except cocoa powder and chocolate paste), and place salt, sugar, and yeast powder in three different corners;
3
Kneaded to the expansion stage;
4
Divide half of it, add cocoa powder, and knead evenly with your hands (cocoa powder can easily splash everywhere, knead slowly, and add appropriate amount of chocolate paste if it is too dry);
5
Put the kneaded cocoa dough into the bread machine and knead it for a while until it is completely uniform;
6
Divide the cocoa dough and the original dough in two places and place it in a warm place to ferment;
7
Fermentation ends;
8
Divide both dough into equal parts and exhaust;
9
Roll the dough into the shape of a cow tongue;
10
Stack two pieces of dough, one black and one white;
11
Roll it up and place it in a bread mold for final fermentation;
12
180℃, 40 minutes, complete.