Leopard print toast

Put the eggs, sugar, salt, light cream, milk, high-gluten flour, and yeast into the bread barrel in sequence. Then select the kneading button and set the time to 15 minutes. (Tip: Don’t pour all the milk in at once. You can pour more than half of it first, and then add it as appropriate according to the water absorption of the flour! Because the water absorption of each flour is different)

After fifteen minutes, we add softened butter and continue to select the dough button. After adding butter, we need to check the dough every 5 minutes to avoid overmixing the dough

Stir until the hand mask can be pulled out. As shown in the figure

Divide the kneaded dough into 245g pieces using an electronic scale, and then divide the remaining dough into two evenly using an electronic scale, so now we have one large dough and two small doughs.

We first put 245 grams of large dough into a basin, cover it with a lid, and let it ferment at room temperature (room temperature is recommended in summer. If the weather cools down, put it in the oven and turn on the fermentation pan for fermentation)

Then we add two small doughs, one with 2 grams of cocoa powder and the other with 10 grams of cocoa powder, and knead evenly. If you feel the dough is a little dry during kneading, you can add some water appropriately.

Put it into the bread barrel for fermentation, remember to put a piece of oil paper in the middle to block it, and ferment until doubled

Take out the three fermented doughs to deflate, and then divide the three colored doughs evenly into 12 equal parts. Roll into balls, cover with plastic wrap and let rest for 10 minutes

Take a light-colored cocoa dough and roll it into an oval-shaped long piece

Then roll it up from left to right, remember to roll it tightly. After rolling it up, twist it to make it longer

Then take a dark cocoa dough and roll it into a long sheet. The length of this long piece should be about the same as the toast mold

Place the previously rolled light-colored dough on the rolled dark cocoa dough sheet, and then wrap the dark cocoa dough sheet around 2/3 of the surface of the light-colored dough

Roll out the white dough into a long piece as well, so that it can completely cover the dough in step 12. The closing edge must be pinched tightly, otherwise it will easily fall apart during fermentation. We can knead the wrapped dough a little longer

After the dough is done one by one, we stack 3 pieces of dough into one layer, making a total of four layers. Then pinch both ends of the dough tightly. Then put it in the toast box

Put it into the oven for fermentation. Remember to put a bowl of warm water in the oven

$Leopard print toast step 15$

Ferment until 8 or 9 minutes full! (Preheat the oven to 180 degrees)

Finally, put the toast lid on the middle and lower racks of the oven and bake at 178 degrees for 40 minutes and 166 degrees for 40 minutes. (The temperature is for reference only, because the temperature difference in each oven is different)

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