Bicolor toast

high gluten flour:300g milk:150g egg:1 milk powder:20g salt:2G instant yeast:4G cocoa powder:3G sugar:50g butter:30g https://cp1.douguo.com/upload/caiku/f/0/2/yuan_f091d8d072c9167d85902b0e77177692.jpg

Bicolor toast

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Bicolor toast

I used to watch others make toast. Today, I make toast with a toast box for the first time. It's really good.

Cooking Steps

  1. Step1:All materials, except butter and cocoa powder, are put in the bread maker. Start the dough mixing procedure and start kneading until a large film can be pulled out. (I spent 40 minutes, that is, 2 20 minutes) the egg liquid can be reserved for the surface painting of bread.

  2. Step2:Shred the dough. Add the softened butter and flour for 10 minutes until the butter is absorbed.

  3. Step3:Look at the glove film.

  4. Step4:Take 160g of dough and add 3G of cocoa powder and knead well to get black and white dough.

  5. Step5:Put in the bread machine barrel (take out the mixing knife). Separate the middle with oil paper. Start the fermentation process. About 1 hou

  6. Step6:Put your fingers into the dough with flour. The dough will neither rebound immediately nor collapse. That is, the fermentation is completed. Take out the dough. Exhaust and roll. Cover with plastic film. Let stand for 15 minutes.

  7. Step7:Take about 70g of a piece of primary color dough and knead it into thin strips. The length is the length of the toast box. Roll the cocoa dough evenly and roll it into long slices.

  8. Step8:Put the white dough on the cocoa dough. The cocoa dough is wrapped around the white dough and round.

  9. Step9:In the same way, roll out the remaining white dough and wrap it around the cocoa dough.

  10. Step10:Put the toast box down at the seam for shaping.

  11. Step11:Put in the oven. Put a bowl of hot water under it. Start the fermentation process (about 40 minutes).

  12. Step12:. when the fermentation time is up to 9 minutes, brush the egg liquid and cover the top of the toast box. Preheat the oven at 170 degrees.

  13. Step13:Put it in the middle and lower layers of the oven. Heat up and down for about 40 minutes.

  14. Step14:After it's out of the furnace. Shake it. Pour it out and cool it immediately. It can only be sliced after it is completely cooled.

Cooking tips:1. Different flour, different seasons and water absorption are different. 10 grams of milk should be reserved when making. Then, in the process of kneading, judge whether to add milk according to the state of dough. Adjust at any time. 2 - the temperature should also be adjusted according to the temperament of your own oven.

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