Creative food [Mocha leopard toast] recipe-Chinese Food-best chinese food recipes-cooking food

Creative food [Mocha leopard toast]

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After the watermelon toast that has been popular all over the world a few days ago, the lovely and fashionable leopard pattern toast has made many people who love baking try it in person. This toast is shared by a French roaster from southern Portugal. Under his ingenious thinking, he uses different colors created by cocoa powder to create a vivid wild leopard pattern. It is as lovely and attractive as the Japanese sweet food Tokyo banana.

Cooking ingredients

A. milk dough:8

high gluten flour 180g sugar 12g salt 1g yeast powder 2G milk 125g butter 18G:8

B. coffee dough:8

high gluten flour 85g coffee powder 1 / 4tsp sugar 6G salt 0.7G yeast powder 0.7G warm milk 60g butter 8g:8

C. cocoa dough:8

high gluten flour 85g sugar free cocoa powder 10g fine sugar 6G salt 0.7G yeast powder 0.7G milk 70g butter 8g:8

450g non stick toast mold:8

Cooking Steps

Step1:Put the materials other than butter into the bread machine. Mix the dough at low speed for 10 minutes, then mix the dough quickly for 10 minutes. Add the butter cubes softened at room temperature, then turn on the dough quickly for 20 minutes, so that the dough can be fully expanded.

Step2:Take out a dough and wrap it in cold storage. Also make B dough and refrigerate it. Then knead C dough. When making B dough, use warm milk to dissolve the coffee powder before putting it into the bread bucket.

Step3:Separate the three kinds of dough with baking paper. Put them in the bread barrel for an hour's fermentation process. Send them to twice the size. The requirement for the uniformity of toast is not high. All dough can be kneaded together, and then separated with cocoa powder for fermentation.

Step4:Take out the fermented dough, separate it into 12 equal parts after exhausting, turn over the smooth surface of each dough, roll it round, cover with plastic film and relax for ten minutes.

Step5:The coffee dough is rubbed into strips of about 12cm long. The cocoa dough is rolled out into an oval of about 12cm long. Cover about 2 / 3 of the coffee dough with cocoa dough.

Step6:Roll out the small white dough into an ellipse about 15cm long. Cover the cocoa dough completely. Tighten the mouth.

Step7:Knead each wrapped dough into long strips. The length is slightly longer than the baking mold by 12 cm. All the finished dough is folded together to form a column. The head and tail are tightly squeezed.

Step8:Put into the baking mold. Spray water on the surface. Put into the oven for the second fermentation. 6070 minutes to the full mold.

Step9:Cover the top of the toast. Bake in an oven preheated to 210 degrees for 38 minutes.

Step10:Remove from oven and cool. Slice after cooling.

Cooking tips:1. The liquid addition is adjusted according to the water absorption of flour used. 2. Instant black coffee powder is used in the coffee dough. It is added without sugar and milk essence. It is added after melting in warm milk. It is better not to use the three in one. Cocoa dough can be made by adding or removing materials according to the excellent depth. It's better to use the deep color of fafuna cocoa powder. 3. Bake for 38 minutes at - 170 ℃ without lid. There are skills in making delicious dishes.