Chinese Food
Bicolor toast
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Inspired by making chessboard biscuits before, I moved black and white two colors to bread. I made two different patterns. One was made of black and white stripes, the other was made of black and white checkerboard. I made this kind of small-sized toast with the house Nuo 320G toast mold. I usually play a lot of 450 grams of toast. Today I like this flat toast very much. Especially sometimes I can't get rid of too much toast by myself. This small amount of toast is just right. And each piece has two tastes. The small size and big taste should be said to be it.
Cooking ingredients
Cooking Steps
Step1:Get all the ingredients ready.
Step2:Put other materials except butter and cocoa powder into the cook machine.
Step3:Knead for 10 minutes and add the softened butter.
Step4:Continue to knead for 10 minutes until the dough is in its full stage. At this time, the dough can pull out the film.
Step5:The dough is divided into two parts with a scraper.
Step6:Mix cocoa powder with a small amount of milk, then mix it with one of the dough to make a coffee colored dough. Put the two dough into the basin, cover with plastic film, and put them in the warm place for the first fermentation.
Step7:When the dough is fermented to twice the size, dip a small amount of high flour into the forefinger and poke a small hole in the dough. If the hole does not retract or collapse, it means that the first fermentation is over. The temperature of the first dough should not exceed 28 ℃.
Step8:Because of the two kinds of texture toast, the dough division is different. The first kind of texture needs two black dough and two white dough; the second kind of texture needs three black dough and three white dough. Take the black dough as an example - first divide the fermented black dough into two parts.
Step9:Divide one into two and the other into three.
Step10:The dough should be rolled after exhausting. The film should be relaxed for 15 minutes.
Step11:Take a piece of dough and roll it into an oval shape.
Step12:Roll horizontally after turning over. Roll all the dough in turn.
Step13:The first pattern is arranged in black and white. The second pattern is arranged in two layers. The bottom layer is black and white, and the top layer is white and black.
Step14:Cover the mould with plastic film and put it into the fermentation tank for the second fermentation.
Step15:At the end of the second round, put on the toast cover and put it into the oven.
Step16:Lower layer of oven. 180 degrees. Heat up and down for about 35 minutes.
Step17:Demould immediately after discharging. Slice after cooling. The mould itself is not stained. It comes out as soon as it is reversed. It is very good for demoulding.
Step18:What they look like after they've been cut.
Cooking tips:1. In this paper, the toast is 320G / piece. The mold of UNO un15003 is used. Because the mold itself is a golden non stick coating, it is not necessary to apply oil and powder for anti sticking treatment before use. 2. The formula in this paper can be used for two portions of this mould, namely two 320G toast. 3. I have made two different patterns. I can also make new adjustments according to my own preferences. 4. Cocoa powder can also be changed into Matcha powder, purple potato powder. It can be made into other two-color, three-color, four-color or even multi-color other toast. There are skills in making delicious dishes.
