Pink Leopard Toast

Overview

Adding an appropriate amount of cocoa powder and red yeast powder to ordinary toast, and then giving it a different shape, it immediately becomes something else. Just looking at it makes me feel very good. For breakfast, have a few slices of toast, a blueberry milkshake and a blueberry popover cake, so satisfying.

Tags

• baking
• children
• breakfast
• clear water
• cocoa powder
• corn oil
• egg
• high powder
• milk powder
• red yeast rice powder
• sugar
• yeast
• salt

Ingredients

Steps

1. 1 Except for the cocoa powder and red yeast powder, put all other ingredients into the mixing bowl of a chef's machine.

   

2. 2 Knead the dough to a complete stage, that is, the edges of the pulled out membrane holes are smooth.

   

3. 3 Divide the dough into three parts and knead the red yeast powder and cocoa powder into two doughs respectively. There are differences in the weights of the three-color doughs. The original color is larger, the red yeast powder is second, and the cocoa powder is the smallest.

   

4. 4 Ferment for the first time until it is 2.5 times its original size, and then deflate the three-color dough. Divide dough of each color into 8 equal portions.

   

5. 5 Roll the red yeast powder dough into a long strip, roll the cocoa powder dough into a long strip, and wrap the red yeast powder dough with the rolled out cocoa powder dough.

   

6. 6 Just wrap it naturally, not completely.

   

7. 7 Roll the original dough into a long strip and wrap the cocoa dough in step 6. The cocoa dough has the edge facing down.

   

8. 8 This time, the edge of the original dough should be completely covered and the edge should be placed downward.

   

9. 9 Place in a non-stick toast grinder.

   

10. 10 Carry out second fermentation. Ferment until 1.5 times its original size and then bake in the oven.

    

11. 11 The second to last level of the oven, hot air, 180 degrees for about 35 minutes.