Tangzhong Cocoa Two-color Toast

Overview

The recipe comes from Teacher Meng’s 100 Bread. This bread has a strong cocoa flavor. Friends who like chocolate can try it. Beautiful when sliced. You can also add some nuts, dried fruits, etc. in the middle. I used a microwave oven to make the soup. This method is convenient, quick and saves time and effort.

Tags

• baking
• children
• afternoon tea
• toast
• fresh milk
• high flour
• high temperature resistant chocolate beans
• sugar
• unsalted butter
• unsweetened cocoa powder
• yeast powder
• cheese
• salt
• water

Ingredients

Steps

1. 1 Preparation of soup. Tear the cheese slices into small pieces and put them into a bowl. Add 70 grams of milk and 20 grams of high-temperature flour. Stir evenly. Place it in the microwave and heat it on high in descending steps of 30 seconds, 20 seconds, and 10 seconds. Use chopsticks to stir evenly after each pause. After forming a paste, cover with plastic wrap, let cool, and refrigerate for about 1 hour. If you need it in a hurry, you can soak the bowl in a basin of cold water and put it in the refrigerator for about half an hour after it cools.

   

2. 2 Add 260 grams of high-quality rice flour, 40 grams of sugar, 1 gram of salt, 130 grams of water, all the soup seeds, and 4 grams of yeast powder. Put them all into the bread machine and use the dough kneading program to knead the dough.

   

3. 3 After the first program is completed, add 20 grams of softened butter and continue kneading to the complete stage, which is often referred to as glove film. Remove the dough.

   

4. 4 Put 2 tablespoons of cocoa powder and 1 tablespoon of water into the bread machine, separate 200 grams of dough from the large dough, put it into the bread machine's dough mixing program, mix it evenly with the cocoa powder in the bucket, and take it out.

   

5. 5 After the two colored doughs are fermented separately to 1.5 times in size, roll out the white dough, sprinkle with chocolate beans, roll up, cover with plastic wrap and let rest for 10 minutes. Then roll it out and stretch it into a square shape. Approximately 15mm square.

   

6. 6 Roll out the cocoa-colored dough into a long piece about 20mm long and 18mm wide, and put the white dough piece on top. Be sure to press the two pieces of dough tightly, and there should be no gaps in the middle, so that there will be no holes in the baked product.

   

7. 7 Roll up gently and place in toast box.

   

8. 8 When the fermentation is 8 minutes full, preheat the oven. I used Changdi's toast program and baked it for 35 minutes. You can also bake it at 180 degrees Celsius and 190 degrees Celsius, and bake it for 35 minutes. It depends on the temperament of the individual oven!

   

9. 9 Take it out of the oven and unmold immediately. Place on grill to cool.

   

10. 10 The finished picture is beautiful!