[chocolate marble toast] thick toast is the most suitable way in winter(qiao ke li da li shi tu si hou liao tu si zui shi he han dong zhong zhong fa )

[chocolate marble toast] thick toast is the most suitable way in winter

Introduction:

"Because there's chocolate, thick but delicious. It looks rough on the outside, but it's very soft inside. The formula of toast is the Chinese pure milk toast I made last time. I like that toast very much. You can change to any formula, as long as with this chocolate chip. You don't have to make three braids like me, one is also very beautiful. "

Production steps:

Step 1: prepare the ingredients, melt the chocolate and butter separately and set aside.

Step 2: mix high gluten flour, cocoa powder, corn flour, add milk and sugar, stir well.

Step 3: add the melted chocolate, then add the melted butter, finally add the protein, stir well.

Step 4: heat over low heat until thick.

Step 5: heat until the batter becomes slightly sticky, and separate from the sides and bottom of the container when stirring.

Step 6: pour the batter between two layers of plastic film, roll it into 18x18cm square pieces, and freeze it.

Step 7: mix a's milk and yeast evenly, then pour in sugar, finally pour in high flour, do not need to knead well, stir well with chopsticks.

Step 8: cover with plastic film and ferment to two or three times the size.

Step 9: mix the raw materials except butter in B with the fermented yeast head 1.

Step 10: knead until the gluten expands.

Step 11: add softened butter.

Step 12: continue to knead until the complete stage, then pull out a large film.

Step 13: round into the basin, cover, ready to ferment.

Step 14: ferment to twice the size.

Step 15: take out the dough and press to exhaust.

Step 16: let the fermented dough relax for 10 minutes after venting, roll it into a rectangle, take out the chocolate stuffing from the freezer, warm it up at room temperature until it is soft, and then put it on top.

Step 17: pack the chocolate chip.

Step 18: roll it open and do the first three fold. After 10 minutes of relaxation, do the second three fold.

Step 19: roll it open after two fold.

Step 20: cut the dough into three equal parts, cut each part into the shape as shown in the figure, leave a little at the top and don't cut off.

Step 21: braid.

Step 22: connect the head circumference to form an hydrangea.

Step 23: make 3 dough in turn and put them into the toast box.

Step 24: second fermentation to 8,9 full.

Step 25: preheat the oven, place in the penultimate layer, bake at 180 degrees for about 40-45 minutes. Color the tin foil on the back cover and take it out immediately after baking.

Materials required:

Dark chocolate: 50g

Butter: 20g

High gluten flour: 20g

Cocoa powder: 10g

Corn starch: 5g

Milk: 60g

Sugar: 20g

Protein: 1

Jinxiang GAOJIN powder: 150g

Yeast: 4 g

Salt: 4 g

Note: before going to work, you can stir the Chinese materials well for a few minutes. You don't need to mix noodles. Put them in the refrigerator for cold storage and fermentation. When you come back after work, you can save time. The chocolate chip can also be prepared in advance. It can be used when it is warm and soft. In the original recipe, it was used directly after freezing, and the experience of Wu Siyuan was used for reference. I was worried that it could not be opened, so I had to warm it up before using it. The shape of toast can only be made into a braid shape.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Qiao Ke Li Da Li Shi Tu Si Hou Liao Tu Si Zui Shi He Han Dong Zhong Zhong Fa