Huahua Beef Toast

Overview

I have wanted to make this Huahua Niu Toast for a long time, but I have always felt that kneading two colors of dough is very troublesome. I got up earlier yesterday, kneaded the dough, and baked it in the afternoon. The finished product was finally produced today. I have never used cocoa powder to make bread before, so I thought adding a little bit would be enough. Who knew I had to add it three times before I felt the color was okay. It is more troublesome to divide the two types of dough into 12 small portions. It is better to make them into long strips. Next time you make it, just divide each into 6 portions. This time the baking temperature was increased by 5 degrees, because the toast made in the past was always a bit shrinking, so this time it was changed to 185 degrees and 40 minutes. It seems that the temperature is a bit high and the bottom of the toast is thicker. Next time, the temperature should be lowered by 5 degrees and the time should be extended by 5 minutes.

Tags

• baking
• children
• bread
• breakfast
• afternoon tea
• toast
• bread flour
• cocoa powder
• unsalted butter
• white sugar
• whole egg liquid
• yeast powder
• plain flour
• salt
• water

Ingredients

Steps

1. 1 Except butter, add the ingredients in the order of liquid first and then solid. Place salt and sugar diagonally, yeast in the middle.

   

2. 2 Use a rubber spatula to stir slightly to prevent dry powder from stirring up when the bread machine mixes.

   

3. 3 Start a 15-minute kneading program, add softened butter after the end, and start another kneading program.

   

4. 4 When there are ten minutes left, pause, take out half of the dough, add cocoa powder, and continue kneading.

   

5. 5 Just be able to pull out the transparent film.

   

6. 6 Knead the white dough with your hands for a few minutes to pull out a transparent film.

   

7. 7 Shape the two doughs into rounds respectively, place them in a container, cover with plastic wrap and ferment.

   

8. 8 Let the dough ferment until it is 2.5 times its original size. Dip your fingers in flour and poke small holes. It will not shrink or collapse. It is ready.

   

9. 9 Take out the fermented dough, weigh the total weight, divide it into 12 equal parts, deflate again, and roll into balls. Then cover with plastic wrap and let rest for 15-20 minutes.

   

10. 10 After it is relaxed, roll it into a round shape again, and put the two colors into the toast box alternately.

    

11. 11 Put them all in staggered order.

    

12. 12 Ferment for the second time until 8 minutes full. (This fermentation is a bit full, and the lid can hardly be closed.)

    

13. 13 Preheat the oven to 185 degrees, middle and lower layers, upper and lower heat, and bake for 40 minutes. Remove from the mold quickly after coming out of the oven. (The two white pieces on top are flour. The second rise was too full. I dipped my fingers in flour and pressed down a little. The remaining ones couldn’t be removed.)