Cocoa Double Color Toast

Overview

I don’t like the light cream in the recipe, but I have never been fond of rich and sweet bread. Can it be replaced with milk? It should be possible, right? So, how much milk should be converted into? Including the milk in the original recipe, how many grams of milk can be used in this modified bread? I opened Teacher Meng's bread book and wanted to find a reference. But I found that Teacher Meng’s toast only used very few eggs or even no eggs at all. But this dark toast uses a whole egg. I can't seem to find a recipe that I can refer to, and suddenly it dawns on me, if this recipe doesn't have whipping cream, wouldn't it be almost the bread in the bread machine recipe? Bread machine bread recipes always use a whole egg. Immediately turn out the bread machine recipe, remove the whipping cream, and determine the amount of milk according to the proportion in the recipe. After a comparison, I found that this light cream version of the bread is really sweet. Isn’t 50 grams of sugar a bit too much? I wanted to cut off half of it, but then I thought, it would be better to only cut off a third, so that it would be a little sweeter. It was suddenly warm but still cold, and it took too long to wait for the bread to grow. I finally put it in the oven, and looked at the toast box that I didn't know what was going on inside, and I murmured in my heart. I didn’t time it accurately, maybe it was baked a little longer, right? Open the lid, is the color a bit darker? But it is the golden brown color that I prefer, and it is just right. . . .

Tags

• baking
• butter
• cocoa powder
• egg
• high gluten flour
• sugar
• dry yeast
• milk
• salt

Ingredients

Steps

1. 1 Ingredients: 270g high-gluten flour, 130g milk, 1 egg, 20g butter, 35g sugar, 2g salt, 3g dry yeast, 1 tablespoon cocoa powder

   

2. 2 Pour the milk, eggs, sugar, and salt into the bread bucket,

   

3. 3 Add flour and yeast,

   

4. 4 Put it into the bread machine and start the dough mixing program,

   

5. 5 Stir into a uniform dough, add butter, and start the dough mixing process again,

   

6. 6 Stir until the film can be pulled out.

   

7. 7 Take it out and divide it into two equal parts,

   

8. 8 Add cocoa powder to one of them,

   

9. 9 Knead into a uniform dough.

   

10. 10 Roll the cocoa dough into a round shape and place it in a large bowl for basic fermentation.

    

11. 11 Put the white dough into another bowl for basic fermentation.

    

12. 12 The cocoa dough has doubled in size,

    

13. 13 The white dough has doubled in size,

    

14. 14 Take out, deflate, roll into a ball, and rest for 15 minutes,

    

15. 15 Roll the white dough into a rectangular shape,

    

16. 16 Roll up into a cylinder.

    

17. 17 The cocoa dough is also rolled into a cylinder.

    

18. 18 Fold the two dough ends over each other and twist them into a braid.

    

19. 19 Place in a toast box for final fermentation.

    

20. 20 Let the dough grow until nine-tenths of the way full, cover it with a lid,

    

21. 21 Put in the oven, middle and lower racks, 180 degrees, bake for about 40 minutes,

    

22. 22 Take it out of the oven, uncover it,

    

23. 23 Pour out the bread and let cool,

    

24. 24 Slice and serve.