Whole wheat cocoa two-color toast
Overview
I have made toast with added colors before, but due to fermentation problems, it was not satisfactory every time and I was not happy... But this time it was different. It was a very successful one. The toast looked beautiful after cutting it~
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Ingredients
Steps
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For original dough, weigh 150g whole wheat + 60g high flour.
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Put 2g yeast in the middle, 1g salt and 40g white sugar on the diagonal.
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Add an appropriate amount of warm water according to the water absorption of the flour and perform the first dough mixing process.
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Add 8g of softened butter at room temperature and start the second dough mixing process.
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The film can be pulled out.
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In the same way, cocoa dough, 30g high flour + 60g whole wheat flour + 1g salt + 2g yeast + 20g white sugar, 5g butter, knead with oil until a thin film can be pulled out.
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Let the original dough rise for a while.
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The cocoa dough is also fermented.
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Take out the two fermented doughs and deflate them.
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Roll out the original dough and sprinkle some raisins on top.
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Then roll out the cocoa dough and place it on top.
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Roll up the dough and place it in the toast box.
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Place a bowl of hot water in the oven for the second rise.
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Take out the second risen dough and cover the toast box.
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Preheat the oven with upper and lower heat + hot air convection at 200 degrees for about 40 minutes.
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After baking, unmold and let cool.
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Let cool completely before slicing.
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It tastes better with some jam~
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O(∩_∩)O haha~
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It’s time to eat~
