Tangzhong Marbled Toast

Pour the ingredients in the soup into a pot and heat over low heat until it reaches about 65 degrees. Remove from the heat. Stir constantly to prevent sticking to the pot. Let cool, cover with plastic wrap and refrigerate for one hour

Pour all the ingredients for the main dough into the bread machine except butter and salt, add the soup stock, and start the kneading program for about 28 minutes

At about 10 minutes, add softened butter and salt and continue kneading the dough

The kneaded dough has reached the expansion stage

After taking it out, divide out 120g, add bamboo charcoal powder, knead evenly and ferment in a warm place

Fermented dough

Knead to release air and let rest for 15 minutes

Roll the original color dough into a rectangular sheet

The bamboo charcoal dough is also rolled into rectangular slices smaller than the original dough

Place the bamboo charcoal dough on top of the original dough

Fold the two to the middle

Then roll it up as shown and let it rest for 15 minutes

Roll out into a rectangular sheet

Then fold it in half and let it rest for 15 minutes

Roll out into a rectangular shape

Cut into three sections as shown

braid

Place in a toast box and let ferment in a warm place

Issued until 8 points are reached

Cover the lid and put it in the oven (preheat to 150 degrees for 10 minutes in advance) and bake on the lower shelf for 35 minutes. Take it out immediately

Let cool and then slice

Beautiful marble pattern

Finished product

Finished product

Overview

Tags

Ingredients

Steps