Chocolate Toast

Overview

This is my first time making toast and I don’t know if it’s good or not. I just have to take a look.

All materials
Except butter, add all the ingredients to the flour and knead into a smooth dough.
After the dough is kneaded, add butter, knead until gluten is formed, and take out a dough wrapper
After the dough is kneaded, ferment it in the greenhouse until it is 2 to 2.5 times in size. Poke a small hole in the middle of the fermented dough as long as it does not shrink
After the fermented dough is deflated, divide it into three parts and let it rest on the chopping board for 15 minutes
Take a piece of dough and roll it into shape
Add cocoa paste and cake flour into a bowl and mix well
Stirred cocoa paste
Spread the cocoa sauce evenly on the dough. Don’t spread it all around. It should be a little empty, otherwise it will be full when rolling
Dough, roll up from top to bottom
Put it into the mold for the second fermentation
When the dough has risen to double its size again, sift a layer of egg liquid on the surface of the dough
Preheat the oven, middle layer, 170 degrees, 20 to 25 minutes. If you want it to color quickly, you can wait for it to color and cover it with tin foil
Take out of the pot
Straight cut, no cross section to look good, here is a cross cut picture