Cocoa Two Color Toast

Pour the water and egg liquid into the bread pan, and place the salt and sugar diagonally

Add flour, make a small hole in the dough, and pour in yeast powder

Add butter after making dough for about 20 minutes, and continue kneading for another 20 minutes until the dough expands and forms a film

Divide the dough into two parts, 1/4 part and 3/4 part,

Mix 8 grams of cocoa powder and 7 grams of water to form cocoa paste

Mix the cocoa paste with 1/4 of the dough and knead it into cocoa dough

Put it in the mold for one fermentation. When the weather is cold, I will basically put it in the oven or bread machine for fermentation. The temperature is controlled at about 30 degrees and fermented for about 60 minutes. After the dough has fermented until doubled in size, I start shaping it.

Roll the white dough and cocoa dough into thinner sheets, stack the cocoa dough on top of the white dough,

Cut the dough crosswise,

After cutting crosswise, take half of the dough and stack it on top of the other half. When stacking, make sure the joints are white and black,

After stacking, continue to roll out,

Roll it out and cut it lengthwise

Cut the two pieces of dough, continue to stack them, and continue to roll them out slightly

Make another cut lengthwise in the middle

Cut two pieces of dough into strips, cut each piece into 12 strips, a total of 24 strips,

Three noodles are made into a group, with the cut side facing up,

Braided into twists,

Put it into the mold for secondary fermentation,

Place a baking sheet of hot water in the secondary fermentation oven and adjust the temperature to about 30 degrees. The time is slightly shorter, usually 30-40 minutes is enough. When the dough rises until the mold is full, brush the surface with a little egg wash

Preheat the oven to 180 degrees and bake on the middle shelf at 180 degrees for 18-20 minutes

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