Black Whirlwind Toast

Name: Black Whirlwind Toast
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 50g egg; 4g yeast; 2g Bamboo charcoal powder

by Rabbit kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Seeing a lot of people making marbled bread, I think it's fun, but I want to practice my hands again, so I first make a spiral pattern. Keep it simple. The rabbit knows it's a novice, so let's start with the simple one. The bamboo charcoal powder was brought from Hong Kong with the help of my younger sister, and I have never used it once. It's a little scary to make a whole brown bread, so let's try the color scheme first. There are different opinions about bamboo charcoal powder. When it first came out, everyone said that it could detoxify. Later, some people said that it could not be absorbed by the body and could not be eaten. The principle of the rabbit is that there is no harm in a small amount ~ haha!

Ingredients

Black Whirlwind Toast

1. The yeast in the middle seed material is first dissolved in water, then add high powder and salt to mix evenly, knead the dough, cover with plastic wrap, let it ferment at room temperature for half an hour, and then put it in the refrigerator to ferment at low temperature for more than 17 hours, no more than 72 Hours (it is winter now, so send it at room temperature first, and you can put it directly into the refrigerator in summer)

2. Take out the cold-fermented medium dough (it becomes about twice as large as the original), warm it up at room temperature for half an hour, then cut it into small pieces, mix it with the ingredients in the main dough except butter and bamboo charcoal powder, and knead until the surface is smooth. Add butter and knead to completion

3. The dough at this time is 520 grams, divided into two doughs of 250+270, knead 2 grams of bamboo charcoal powder into the small dough, round the black and white dough respectively, and cover with plastic wrap to relax for 30 minutes. After relaxing, let the dough vent separately, and relax for 15 minutes after rounding.

4. Roll out the dough to be as wide as the long side of the bread bucket, and as long as possible. The black dough is shorter than the white dough. Place the black dough on top of the white dough, align one end, and roll up from the even end, as tight as possible , And squeeze the closing at the end

5. Put it in the bread machine, turn on the fermentation + baking function, and brush the egg liquid after the fermentation is over (the effect is not good after the actual fermentation is over, and it is extended by 20 minutes, and the baking function is used for 30 minutes)