Cocoa Two Color Honey Bread Rolls

Overview

Cocoa two-color honey bread rolls. The addition of cocoa powder gives this bread a rich texture, leaving a faint cocoa flavor on the lips and teeth. Friends who like coffee cannot refuse. This is a bread that is both beautiful and delicious. Friends who like it, hurry up and do it!

Tags

• baking
• children
• breakfast
• butter
• cocoa powder
• egg liquid
• high gluten flour
• honey
• soft white sugar
• warm water
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Prepare the required main ingredients.

   

2. 2 Add 10 grams of warm water to the cocoa powder, mix roughly, then add 14 grams of milk, stir and press continuously with a spoon to form a uniform and shiny paste, cover with plastic wrap and set aside.

   

3. 3 Put all the main ingredients except butter into the bread machine, start the dough kneading program. After one program is completed, add softened butter, and start the kneading program again until the dough comes out. Take out the kneaded dough. The total weight is about 470 grams. Divide it into two doughs, one large and one small. The large dough is about 255 grams and the small dough is about 215 grams. (Due to the different water absorption of the dough, the total weight of the dough will be slightly different, as long as the difference between the two doughs is about 40 grams). Add the cocoa paste to a smaller dough and slowly knead it with a bread machine until it becomes even.

   

4. 4 Place the two doughs in two containers respectively, cover with plastic wrap and ferment at room temperature.

   

5. 5 The fermentation time will be different depending on the temperature. Keep an eye on the dough during the process and let it ferment until it is 2-2.5 times larger. When the dough is fermented, dip your finger in water and poke a hole. If the hole does not shrink, it means it has fermented.

   

6. 6 Take out the fermented dough to deflate, roll into a ball, cover with plastic wrap and rest for 20 minutes.

   

7. 7 Use a rolling pin to roll the white dough into a larger rectangle.

   

8. 8 Use a rolling pin to roll the cocoa dough into a smaller rectangle (if the dough is too wet, you can sprinkle some dry powder)

   

9. 9 Place the two rectangles overlapping each other, lay them sideways, and slowly roll them out with a rolling pin until they are about 35*30cm in size. Try to make the thickness even. First roll up the extra white long edge. Roll up slowly, with even strength and moderate elasticity. Not too tight, not too loose. Roll with the natural elasticity of the noodles, so that the cut noodles will not bulge after fermentation. After all the rolls are completed, pinch the bottom edge tightly and close the edge downward to make the thickness as uniform as possible.

   

10. 10 Cut into 6 to 8 equal parts of even size, with each section at least 4 cm wide. (Don’t cut it too thin, otherwise it will fall down during fermentation. Cut it into 6 to 8 equal parts of uniform size, with each section at least 4 cm wide. Leave it to ferment in a warm place until it is 1.5 times the size. No need to brush with egg wash! (Brush after the honey water comes out of the oven.) Directly put it into the preheated upper and lower heat at 175 degrees for 15 minutes, and you can see the bread is colored.