Cocoa Two Color Toast

Overview

During this summer vacation, my little master made countless toasts, and he bought a toast mold so that he could bake two toasts at the same time. Today I changed my taste and baked something colorful. I rolled up the original color dough and the cocoa flavored dough. I like the cocoa double color toast even more!

Tags

• toast
• baking powder
• butter
• cocoa powder
• egg
• high gluten flour
• white sugar
• milk
• salt

Ingredients

Steps

1. 1 Put the original dough ingredients (except butter) into the bread machine and perform a kneading process, then add butter and knead the dough again, pour it into the baking basin, and ferment at room temperature;

   

2. 2 Put the ingredients of the cocoa-flavored dough (except butter) into the bread machine and perform a kneading process, then add butter and knead the dough again, pour it into a baking basin, and ferment at room temperature;

   

3. 3 As well as the two kinds of dough that have risen, deflate, slightly shape, and then rest for 20 minutes;

   

4. 4 Roll the relaxed dough into a rectangle, the length of which is the same as the length of the toast mold, and place the cocoa dough on top of the original dough;

   

5. 5 Roll up the dough with the seal facing down, place it in a toast mold, and let it rise for 40 minutes;

   

6. 6 After preheating the oven, put the toast mold into the oven, adjust the upper and lower tubes to 190 degrees, and bake for 40 minutes. After baking, remove the mold and place it on the grill to cool and slice.