Honey bean chocolate toast

Overview

Today I used the direct method for this toast. Although the fermentation time is not as long as Zhongzhong, the taste is still delicious. The toast ingredients I made are enough. I put two kinds of bean honey beans and chocolate beans. After the second fermentation, the chocolate beans are slightly melted into the dough, and the baked toast tastes very good

Tags

• pastries
• staple food
• baking
• snacks
• home cooking
• butter
• cocoa powder
• high powder
• milk powder
• roast-resistant chocolate beans
• soft white sugar
• whole egg liquid
• dry yeast
• honey beans
• salt
• water

Ingredients

Steps

1. 1 Knead all ingredients except butter, chocolate beans, and honey beans until they expand

   

2. 2 Add butter and knead until complete, then add chocolate and knead evenly for basic fermentation until 2-2.5 times in size

   

3. 3 After the dough is deflated, divide it into 280g portion, 30g portion and 45g portion and let it rise at room temperature for 15 minutes

   

4. 4 Roll out the relaxed dough, spread it with a layer of honey beans, roll it up and put it into the mold

   

5. 5 Place in a warm and humid place for secondary fermentation

   

6. 6 Place the fermented dough into the lower rack of a preheated oven at 180 degrees and heat up and down for 30 minutes (large toast) and 15 minutes (small toast) (pay attention during baking and cover the surface with tin foil for about 15 minutes)