Leopard print toast

First add milk, egg liquid, condensed milk (mine is very thick), salt and sugar

Then add flour and yeast, start the dough kneading process, add butter after forming a dough and continue kneading the dough

After a program is completed, divide the dough into two parts. Put one part into the bread machine and continue kneading until it is complete. Divide the other half of the dough into two parts, slightly different in size. Add about 5 grams of cocoa powder to the smaller one and knead evenly. Add 10 grams of cocoa powder and an appropriate amount of bamboo charcoal powder to the larger one and knead evenly. If there is no bamboo charcoal powder, use cocoa powder to color it, which means it will be darker than the previous dough

After all three doughs are kneaded to a complete stage, place them in a basin for basic fermentation

I used a low-temperature oven to ferment for 1 hour until doubled in size

Flatten the three pieces of dough to deflate them, then divide them into 8 equal parts, roll them into balls and let them rest for 15 minutes

Flatten the dough and roll it into long tongue shapes. First roll up the brown dough, then wrap the dark brown dough around the brown dough. Don’t wrap it all. Finally, wrap the white dough around the dark brown dough.

Make 8 pieces of dough in sequence

Brush the toast mold with oil and put the dough into the mold. I have three on the bottom, two on the middle and three on the top

Place in the oven for secondary fermentation for about 1 hour

Place in the preheated oven and bake at 175 degrees for 35 minutes

Let cool, slice into pieces, seal and store

Finished product pictures

Overview

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