Sexy leopard print toast
Overview
Baking temperature: upper heat 220℃/lower heat 210℃ Bake time: 40 minutes Dough weight: 180g Bread output: 3 loaves of toast Selected mold: Sanneng 450g corrugated toast box with lid
Tags
Ingredients
Steps
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Put the powdered materials into the jar and mix evenly.
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Add wet ingredients.
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Hit 90%.
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Add butter and salt and mix until 10%.
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Stir slowly until the butter is completely absorbed, take out the dough and divide it into three equal parts. 5. Take one part and add the cuttlefish powder, stir evenly at a slow speed, take it out and let it rest at room temperature  6. Take another part, add cocoa powder, stir evenly at a slow speed and let it rest at room temperature for 30 minutes. Divide the three parts of the dough into three doughs, each dough is 180g.
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Roll the dough into strips and cut each strip into 16 portions
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Roll the dough into strips and cut each strip into 16 portions
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Cocoa dough wraps cuttlefish flour dough.
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Wrap the white dough and then the black dough.
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Put every 16 strips into a 450g toast box, 4 strips in a row, 4 rows, and then put them into the fermentation box at a temperature of 30°C and a humidity of 80%, and ferment for 2-3 hours.
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Finished product.
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Finished product.
