Cocoa milk two color toast(ke ke niu nai shuang se tu si )

Cocoa milk two color toast

Introduction:

Production steps:

Step 1: make the soup first; tear up the cheddar cheese, add milk to the milk pot.

Step 2: cook over low heat and stir until the cheese melts. Add high flour.

Step 3: quickly stir evenly into a ball, take out and cool, cover with plastic film and refrigerate for 60 minutes.

Step 4: mix the soup and other ingredients except butter, stir and knead to form a slightly smooth dough.

Step 5: add butter.

Step 6: stirring to the completion stage, a large film can be pulled out.

Step 7: take 400 grams of dough, add chocolate beans, mix slowly and set aside.

Step 8: add the mixture of cocoa powder and water to the remaining dough and stir slowly.

Step 9: ferment twice as large in two containers; exhaust the air, divide the cocoa dough and white dough into two parts, round and relax for 15 minutes.

Step 10: after relaxation, take a portion of cocoa dough and roll it into a 20cm square, turn it over.

Step 11: take a piece of white dough, roll a square about 16cm long, and spread it on the turned cocoa dough.

Step 12: gently roll up the dough, put it into the toast mold, and finally ferment.

Step 13: give 9 points, cover. Middle and lower, 180 degrees, about 40 minutes

Step 14: give 9 points full and close the lid. Middle and lower, 180 degrees, about 40 minutes

Materials required:

High flour: 520g

Fine granulated sugar: 50g

Salt: 1 / 2 teaspoon

Yeast: 8g

Milk: 260g

High temperature resistant chocolate beans: 50g

Sugar free cocoa powder: 4 tablespoons

Water: 2 tbsp

Cheddar cheese slice: 2 slices

Note: the formula is 2 pieces of 450 grams of toast, please halve one.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Ke Ke Niu Nai Shuang Se Tu Si