Two-color whole wheat toast

Overview

Many people don’t like to eat whole-wheat bread because it has a rough texture, especially children. So although this toast is whole-wheat toast, in order to ensure the texture of the bread, generally not too much whole-wheat flour is added. However, because it contains wheat bran and the oil and sugar content are not high, it is still relatively healthy. With some cocoa powder added, will the child not like such beautiful two-color toast?

Tags

• baking
• children
• breakfast
• butter
• cocoa powder
• high gluten flour
• sliced almonds
• soft white sugar
• whole egg liquid
• whole wheat flour
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Put 150 grams of flour, 4 grams of yeast, 15 grams of sugar, and 145 grams of milk into a bowl. Do not knead evenly, just stir with chopsticks.

   

2. 2 Cover with plastic wrap and ferment until doubled or triple in size.

   

3. 3 grams of cake flour, 40 grams of whole wheat flour, 20 grams of sugar, 28 grams of egg liquid, 3 grams of salt, 72 grams of milk. Mix all raw materials and fermented starter evenly until soft and smooth.

   

4. 4 Knead until the gluten expands, add 28 grams of butter, and continue kneading until complete.

   

5. 5 Take out a small portion of the dough and add the remaining dough to the cocoa powder 3-5.

   

6. 6 Shape into a round shape and place in a warm place to ferment. Ferment until 2-2.5 times in size (about an hour).

   

7. 7 Take out the dough, divide the cocoa powder into two doughs, one with the original color, and let it rise for 20 minutes.

   

8. 8 Shape the dough into a long strip.

   

9. 9 Braid it into a braid and put it into a toast mold. Place the toast mold in a warm place to ferment until it is 7-8 minutes full.

   

10. 10 Brush with egg wash, add slivered almonds, and place in a preheated oven at 165 degrees for about 40 minutes. Unmold, take out and let dry to palm temperature, then seal in a bag and store