Two-color toast
Overview
The one-touch cocoa toast I made two days ago was really good, and the bread was still soft and delicious the next day. Today I made another two-color toast. This toast uses the custom dough kneading function of the Petri PE6800 bread machine, ferments at room temperature, and is finally baked with the separate baking function of the Petri PE6800 bread machine.
Tags
Ingredients
Steps
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Material diagram
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Install a mixing knife into the bread bucket, and put the above ingredients into the bread bucket in order (except cocoa powder)
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Put the bread bucket into the bread machine and cover it, turn on the power, select menu 12 Custom Kneading for 15 minutes
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After kneading the dough for the first time, let the bread machine rest for 5 minutes, and then select the kneading program again for 15 minutes
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At the end of the two dough mixing processes, the dough has naturally fermented and doubled in size. Take out the dough from the bread barrel and press to deflate the dough. Divide the dough into two parts. Add cocoa powder to one part and knead evenly
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Roll two portions of dough into a round shape, cover with plastic wrap and rest for 15 minutes
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Roll out the two pieces of dough into dough sheets
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Place the cocoa dough sheet on top of the white dough sheet and roll it up
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With both ends closed downwards, take out the mixing knife from the bread barrel and put the dough into the bread barrel for the second fermentation at room temperature (I used it for 1 hour)
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After 1 hour, it is ready to bake when it reaches 9 minutes. (I forgot to brush the egg wash and sprinkled some sesame cereal. As a result, all the upside down fell off after baking. Please ignore it)
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Bread machine menu selection 18, medium brown color, weight 750g, time 30 minutes
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The bread machine beeps. The time is up and the bread is ready
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Wear insulated gloves and lift the bread bucket upside down to release it from the mold
