Cooking Steps

1. 

   Step1:Prepare raw materials for toast.

2. 

   Step2:According to the order of first liquid and then powder, put the raw materials other than butter and cocoa powder in the bread barrel. Put salt and sugar on two corners. Put yeast on the top. Cover with flour.

3. 

   Step3:The toaster starts the kneading procedure. Knead until the dough is smooth and delicate. Add the softened butter to continue the kneading procedure.

4. 

   Step4:The dough can be opened to form a transparent film. The edge of the hole is smooth. The kneading procedure is completed.

5. 

   Step5:Divide the dough into three parts. Mix two parts with cocoa powder. I added 4G cocoa powder for light dough and 8g cocoa powder for dark dough. Mix the cocoa powder with warm milk. The three dough are 260g of primary color, 155g of light color and 145g of dark color. Anyway, you can combine as you like.

6. 

   Step6:Put the dough into the toaster to set the fermentation mode. After an hour, press an eye on the dough with your hand. The fermentation is completed without retraction or collapse.

7. 

   Step7:Divide the dough into 11 parts after exhausting. Each of the primary colors is about 22G. Each of the light colors is 14g. Each of the dark colors is 13g. Cover with the plastic wrap and relax for 20 minutes.

8. 

   Step8:Roll the light dough into long strips. Roll the primary and dark dough into a tongue shape with a rolling pin. Put the light long strips on the dark ones.

9. 

   Step9:As shown in the picture, I didn't wrap the dough with cocoa powder. The leopard pattern is irregular and feels better. Next, I rolled the dough into a cow tongue shape with the primary color and squeezed it.

10. 

    Step10:Twist the strip into a longer strip than the toast mold. Put four under it. Two more sentences. The leopard pattern can be arranged as you like. It can also be arranged as the following three, the middle two and the top three. The dough is divided into eight parts.

11. 

    Step11:Next, put three more in the middle of the toast bar. Put four on the top and arrange them. Hold the two ends tightly and put them in the toast mold.

12. 

    Step12:Put it in the oven and set it to ferment for an hour. The temperature is 40 degrees. Put a bowl of water under the toast mold to prevent the oven from getting too hot and dry.

13. 

    Step13:Time is up. Look at the second fermentation toast. It's about eight minutes full of the mold.

14. 

    Step14:Preheat the oven for 180 minutes. Put the toast mold on the lower layer. The baking time is 35 minutes. Wear insulating gloves to open the toast box and observe it in 35 minute

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