Two color toast with cocoa and honey beans(ke ke mi dou shuang se tu si tang zhong )

Two color toast with cocoa and honey beans

Introduction:

"From Professor Meng's bread 100.". The taste of tangzhong bread is really super soft. I like this kind of bread very much. The white part inside is too ugly for me to roll. The white part in the original recipe is made of high temperature resistant chocolate beans. If I didn't have it, I replaced it with honey beans. "

Production steps:

Step 1: tear 1 slice of Cheddar cheese by hand and add 70 grams of milk.

Step 2: cook over low heat and stir until the cheese melts, then add 20 grams of high gluten flour.

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

Step 4: knead the dough material with back oil method to form a dough with ductility.

Step 5: take 200 grams of dough and knead in the honey beans. Prepare 2 tbsp cocoa powder and 1 tbsp water.

Step 6: mix the cocoa powder with water and knead into another portion of the dough.

Step 7: prepare the dough for fermentation.

Step 8: ferment to twice the size.

Step 9: after the fermentation, take out 2 portions of dough and let it round after exhaust, cover it with plastic wrap and wake up for 15 minutes. Cocoa dough is shaped into a square about 20 cm wide, and honey bean dough is shaped into a square about 16 cm wide.

Step 10: spread the honey bean dough on the turned cocoa dough.

Step 11: gently roll up the dough.

Step 12: ferment in toast mould until 9 minutes full.

Step 13: cover, bake in preheated oven, 180 degrees for 35 minutes, demould immediately after out of oven.

Materials required:

High gluten flour: 280g

Cheddar cheese slice: 1 slice

Milk: 70g

Instant yeast: 4G

Water: 130g + 1dsp

Honey bean: 30g

Cocoa powder: 2 tablespoons

Fine granulated sugar: 40g

Salt: 1 / 4 teaspoon

Salt free butter: 20g

Note: the skin of newly baked toast will be hard, but it is very soft and full of moisture, so don't eat the bread made in the evening immediately, wait until the next day, so the moisture will cover the whole bread evenly, and the flavor will be better.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ke Ke Mi Dou Shuang Se Tu Si Tang Zhong