#aca Fourth Session Baking Contest# Making Pornographic Toast with Zebra Pattern (bread Machine Version)
1.
In addition to the butter, put the other raw materials in the dough into the bread bucket in the order of the bottom liquid, the middle powder, the upper sugar, salt and yeast. Take care that the yeast does not directly contact the sugar and salt. Start a kneading program, knead until a thicker film can be pulled out, then add softened butter.
2.
Start the kneading program again, 15 minutes, after kneading to the expansion stage, this time can hold out a thinner film.
3.
Take out a quarter of the dough, add bamboo charcoal powder and knead it well, so that two colored doughs are obtained.
4.
After the two doughs are reunited, they are put into a bread bucket, and the two colored doughs are separated by oil paper. Cover the bread lid and start the fermentation program for 40 minutes.
5.
When the dough rises to twice its size, dip your finger in the flour and poke a hole. If it does not shrink or collapse, the fermentation is complete.
6.
The fermented dough can be exhausted by pressing it, or it can be exhausted by means of an exhaust rolling pin. After the drained dough is rounded, cover it with plastic wrap and let it rest for 15 minutes.
7.
The loose dough is rolled into a rectangular dough with a rolling pin, and the black dough occupies about one-third of the original color dough.
8.
Place the black dough in the center of the original color dough.
9.
The two sides overlap, that is, folded into three folds.
10.
Fold it horizontally again in three folds.
11.
Cover with plastic wrap and relax for 15 minutes.
12.
Roll out the loose dough into a rectangle again.
13.
Fold it in three times the same way, cover it with plastic wrap and let it rest for 15 minutes.
14.
The loose dough is flattened into small strips.
15.
Use a spatula to divide the dough into 3 portions, remember not to cut off the beginning part.
16.
Weave the dough into a braid shape and pinch it tightly.
17.
After the dough is processed, it is put into the bread machine, and then put into the bread machine for the second fermentation.
18.
Fermented to double the size, about 60% of the height of the bread barrel.
19.
Start toaster baking mode, 40 minutes.
20.
The baked dough will be demoulded immediately and can be sliced after it is placed on the baking net to cool down.
21.
Each piece has a different pattern.
Tips:
1. The amount of water in the dough should be adjusted according to the water absorption of the flour.
2. It can be fermented at room temperature in summer, if it is winter, you can use a bread machine or oven to ferment.
3. The baking time and temperature need to be adjusted according to the temper of your own oven.
4. The slack of the dough must be in place so that it will not retract after being rolled out.
5. Bread can be stored at room temperature for about 3 days, remember not to put it in the refrigerator. If you want to store it longer, put it directly in the freezer.
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