Cocoa Double Color Toast
Overview
Teacher Meng’s cocoa double-color toast. Cheddar cheese soup, high melting point chocolate beans are added to the white dough. The cheese soup is very easy to prepare. I have already prepared a pack of cheese, ready to make Teacher Meng's various cheese breads. But I didn’t have any chocolate beans, and I didn’t really want to prepare any. It is well known that pure chocolate melts easily, while chocolate substituted with cocoa butter does not. It is conceivable that ordinary pure chocolate cannot withstand the baking test of high temperature baking. But high melting point chocolate beans can. How is it done? Although it cannot be inferred that it contains cocoa butter substitute, it can at least mean that it must have something different from pure chocolate. Whatever it is, it might as well be omitted just to add less calories to the chocolate. The two-color toast without chocolate beans makes the white dough look particularly white, and the texture is simpler, but it does not affect its softness. It was so soft that I lost my hand when unmoulding it and used a little more force to tuck it into a pleat. It's a little regretful that I fell short. . . .
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Ingredients
Steps
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Soup ingredients
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Shred the cheese, add it to the milk, heat over low heat, and stir until the cheese melts
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Pour in the flour and stir quickly
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Form into a ball, turn off the heat and let cool
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Seal with plastic wrap and refrigerate for 60 minutes before use
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Dough ingredients
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Pour the soup and dough ingredients except butter and cocoa powder into the bread barrel
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Start the dough mixing function, the default is 13 minutes, stir to form a dough
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Add butter, start the dough function again, and set the time for 30 minutes
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Stir until the dough can pull out a transparent film
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Take 200 grams, roll it into a round shape, put it into a bowl, and carry out basic fermentation
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Add 1 tablespoon water and cocoa powder to the remaining dough and knead evenly
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Put it into a bowl for basic fermentation
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The white dough has doubled in size
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The cocoa dough has doubled in size
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Take it out, roll it into a ball, and let it rest for 15 minutes
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Roll the cocoa dough into a 20 cm square
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Roll the white dough into a 16 cm square and spread it on the cocoa dough
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Roll up into a cylinder
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Put it into the toast box for final fermentation
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Let the dough grow until it is 9 minutes full and cover it
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Put in the oven, middle and lower layers, heat up and down at 180 degrees, bake for about 30 minutes
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Out of the oven
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Deduct
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Slice after cooling
