Cocoa two color bread(ke ke shuang se mian bao )

Cocoa two color bread

Introduction:

"In the past, I didn't like making bread because it took too much time to make dough. Now with the bread maker, I feel that making bread is a very simple thing. As long as I put the ingredients into the bread maker, it will be a great success. It's really convenient and simple. This bread does not need milk, but needs to add a lot of light cream. If you open a box of cream at home, it is a good choice to make this formula to consume cream. If you are not afraid of getting fat, mm can still change water into milk!! ~”

Production steps:

Step 1: preparation materials: 300g high gluten flour, 115ml water, 30g egg white, 4G yeast powder, 2.5G salt, 35g sugar, 70g cream

Step 2: put the material into the bread barrel, add water, sugar, salt and cream in turn according to the principle of liquid first and then solid, and stir gently with chopsticks

Step 3: slowly put in the high gluten flour, mark a dent on the top of the flour, put in the instant yeast, then cover the flour, put in the egg liquid, put the bread barrel into the host and lock the position

Step 4: select 1 European style bread from the menu, medium color for burning color, and weight for weighing. My bread is 750g. Press the start button to start the program, knead, ferment and bake. The whole bread machine will run automatically

Step 5: after running for 13 minutes, enter the rest state, add 30 grams of softened butter, and restart the machine

Step 6: knead the dough until it can pull out a large solid film.

Step 7: divide the dough into 2 portions according to the ratio of 6:4. Mix 12 grams of cocoa powder with water, add to small portion of dough and knead well. Place both portions of dough in the toaster and ferment to twice the size. At the end of fermentation, take out the dough and exhaust. Divide the two portions of dough into 3 portions. After rounding, put them on the chopping board and relax for 15 minutes.

Step 8: roll the relaxed dough into an oval shape, and stack the two kinds of dough together,

Step 9: roll up from top to bottom.

Step 10: braid 3 pieces of dough as shown in the picture.

Step 11: braid 3 pieces of dough as shown in the picture.

Step 12: continue the second fermentation until 8-9 minutes full, bake for 30 minutes, after baking, take out the bread and put it on the baking net to air

Step 13: slice the bread, super soft taste ~ hehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehe

Materials required:

High gluten flour: 300g

Water: 115ml

Egg white: 30g

Yeast powder: 4G

Cocoa powder: 12g

Salt: 2.5G

Sugar: 35g

Light cream: 70g

Note: 1. The baked bread should be taken out of the toaster in time, otherwise it will shrink. 2. When the baked bread is put to a little bit of residual temperature, it can be stored in the fresh-keeping bag, which can make the skin a little softer.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Ke Ke Shuang Se Mian Bao