1. In addition to butter, cocoa powder and bamboo charcoal powder, put the other raw materials of the dough into the bread machine in the order of bottom liquid, middle powder, upper sugar, salt and yeast, start a kneading program, and knead until the dough can be pulled out. Thick film.
2. Add butter and start 2 kneading programs. After the program is over, check the dough. By this time, a thin film can be formed.
3. After the dough is reunited, put it in a large bowl, cover with plastic wrap, and let it ferment in a warm place at room temperature.
4. After about 55 minutes, the dough has been fermented to twice its size. Dip a hole in the flour with your fingers. If it does not shrink or collapse, the fermentation is complete.
5. The fermented dough is pressed and exhausted, and the dough is divided into a 40% dough and two 30% doughs. The 30% dough is added with cocoa powder and bamboo charcoal powder, and kneaded evenly. Afterwards, cover with plastic wrap and relax for 15 minutes.
6. The loose three-color dough is divided into 16 parts. It does not need to be divided too evenly. It is realistic if there are large and small. After the divided doses are rounded, continue to cover with plastic wrap and relax for 20 minutes.
7. Take out a cocoa nibble, roll it into an oval shape, roll it up from bottom to top, and then lengthen it slightly.
8. Roll out into an oval like a small bamboo charcoal, put the cocoa dough in the middle, and wrap it up.
9. When wrapping, some wrap all the cocoa dough, and some wrap about 2/3.
10. Take out a plain dough, roll it into an oval shape, put bamboo charcoal dough in the middle, and wrap it. It needs to be fully covered here.
11. All dough is handled like this, remember to pinch the seams tightly.
12. Put 4 pieces of dough in each layer into the mold horizontally, spray water, cover the lid, put it in the oven, start the fermentation process, and carry out the second fermentation, which takes about 45 minutes.
13. The dough is fermented to 8 minutes full, and the dough will rebound by pressing lightly.
14. Put the lid on and put the dough into the preheated oven. The lower layer will heat up and down at 175°C and bake for 33 minutes. The last 10 minutes can be covered with tin foil to prevent excessive staining on the surface.
15. The baked toast is immediately removed from the mold and placed on the grill to cool.
16. After being completely cooled, sliced and eaten. Each slice has a different shape and is full of surprises.
Tips:1. Please adjust the milk in the formula according to the water absorption of your own flour.
2. When the three-color dough is divided into small doses, it does not need to be divided too evenly, it is realistic if there are large and small. So I use a cutting board to cut very casually.
3. Because the dough is divided into big and small, remember that the big cocoa dough corresponds to the big bamboo charcoal dough and the original dough, and the small one corresponds to the small one.
4. The recipe is suitable for 1 learning kitchen water cube mold, which can be doubled to make a toast mold, or a 450g toast mold.
