Super soft two-color toast

Overview

I like the soft two-color dough very much, and I find it surprising that each piece has a different pattern when I cut it. The Uno 25cm long cake mold has 2 pieces or the 17cm long cake mold has 4 pieces

Tags

• baking
• butter
• clear water
• cocoa powder
• high gluten flour
• high sugar tolerant yeast
• milk powder
• whole egg liquid
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Mix the dough ingredients and knead into a smooth dough

   

2. 2 Cover with plastic wrap and leave to ferment in a warm place until four times in size

   

3. 3 Tear the fermented seed dough into small pieces, add the ingredients in main dough A, and knead using the oil method after referring to the ordinary bread kneading technique until a relatively strong transparent film can be pulled out

   

4. 4 Divide the dough into two equal portions

   

5. 5 Mix the cocoa powder and water in the main dough and add to half of the dough

   

6. 6 Knead evenly

   

7. 7 Divide the original dough and the cocoa dough into two small balls, roll them into round balls, cover them with plastic wrap and let them rise for 20 minutes

   

8. 8 Roll the relaxed dough into a rectangular shape,

   

9. 9 Roll into a strip and pinch tightly

   

10. 10 Rub the length in turn

    

11. 11 One piece of cocoa, one piece of original flavor, two pieces in a group of eight figures twisted into a pattern

    

12. 12 Place into Wunuo 25cm long mold

    

13. 13 Place it in an environment with a temperature of 38 degrees and a humidity of about 75% for final fermentation. Just touch the dough lightly with your hands and it will not rebound

    

14. 14 Preheat the oven to 170 degrees and place into the middle and lower layers of the mold. Bake the upper tube at 150 degrees and the lower tube at 160 degrees for 28-30 minutes.

    

15. 15 Remove from the oven and cool