Two-color toast

Overview

I like toast, its soft texture, soft taste, the feeling of tearing it into pieces and eating it with my hands, and its versatile ways of making and eating it. Every time I bring toast to my mother, she will happily take it, tear a piece off and put it in her mouth, saying repeatedly: "It's delicious. I like to eat it like this. It's soft and tastes good." Today, toast has become a breakfast staple in my family.

Tags

• baking
• bread flour
• clear water
• cocoa powder
• egg
• high sugar resistant yeast powder
• milk powder
• olive oil
• white sugar
• salt

Ingredients

Steps

1. 1 Ingredients for medium-sized dough: high-gluten flour, high-sugar resistant yeast.

   

2. 2 Mix the high-sugar resistant yeast and water and pour it into the high-gluten flour. Stir evenly with chopsticks. Place it in the refrigerator to ferment for 10 hours.

   

3. 3 Ingredients for the main dough: Chinese dough (already battered), eggs, milk powder, salt, sugar, cocoa powder, and high-gluten flour.

   

4. 4 Also included in the main dough ingredients is olive oil.

   

5. 5 Add the medium-sized dough, sugar, eggs, high-gluten flour, and milk powder to the bread machine and start the kneading process.

   

6. 6 When the dough forms, add the salt and continue the kneading process.

   

7. 7 When the dough is smooth and you can pull out a complete and smooth film with a complete edge, add olive oil and continue kneading the dough to fully penetrate the olive oil into the dough. After the dough is kneaded, divide it into two equal pieces.

   

8. 8 Take a piece of original dough, cover it with plastic wrap and let it ferment at room temperature.

   

9. 9 Pour cocoa powder into another piece, and knead again until the cocoa powder and dough are evenly mixed. Cover with plastic wrap and ferment at room temperature.

   

10. 10 After the two pieces of dough fermented for nearly two hours, the dough expanded, and when pressed with your fingers, small pits that obviously did not rebound could appear.

    

11. 11 Take out the two kinds of dough and deflate them, divide them into six equal parts, then roll them into a round shape, cover them with plastic wrap and let them rest for 10 minutes.

    

12. 12 I used two methods to shape two 450g toast boxes. The first method: take out 3 pieces of original dough and 3 pieces of cocoa dough, and roll each into a round shape.

    

13. 13 Take out a round dough piece each, fold it together, roll it out a few more times, and then fold it from both sides to the middle

    

14. 14 After folding, roll it out a few times.

    

15. 15 Then roll it twice from top to bottom.

    

16. 16 Put it into the toast mold, put the remaining dough pieces into the mold like this, cover the toast box lid, and put it in the oven for secondary fermentation.

    

17. 17 The second method: roll the remaining 6 pieces of dough into round cakes, fold them into long strips from top to bottom, seal them, let them sit for a few minutes, and then roll them into long pieces.

    

18. 18 Then knead the heads of each two pieces of dough of different colors and twist them together like twists, and knead the tails.

    

19. 19 Then tie the braid into a round knot and secure both ends.

    

20. 20 Process the remaining dough one by one, put it into a toast box, cover it, and put it in the oven for secondary fermentation. It took 1 hour and 20 minutes to ferment. When the toast box was 80% full, take it out. Preheat the oven to 190 degrees and lower heat to 170 degrees. After preheating is completed, put it in the toast box and bake for 52 minutes. The soft two-color toast is ready.

    

21. 21 Finished product.

    

22. 22 Finished product.