【chess Toast】——the Beauty of Cross and Scattered

Name: 【chess Toast】——the Beauty of Cross and Scattered
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 4g Instant Yeast; 48g Caster sugar; 4g salt; 30g Egg liquid; 173g milk; 30g butter; 12g cocoa powder; 12g water

by quenny

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The greatest joy of making bread is that the results are not completely controllable. Although various preparations were made at the beginning, the result is likely to be different from the target due to a little operational problem.

For this bread, I still used the recipe (750g small) of Sister Freedom's "Coco Two-color Bread". The last time I made it was the method of braiding and twisting in the reference book. This time, I want to make it differently.

In other words, cakes and biscuits have all seen "chess" style, but bread has not been seen, so this time, I plan to make a "chess toast". After making all the previous assumptions, there were still some problems in practice, and the final product was a bit out of shape. Fortunately, I can still see the outline. It can only be said that if you want to do better and more beautiful, then more practice is needed.

material:

A. High-gluten flour 300g, instant yeast 4g, fine sugar 48g, salt 4g, egg liquid 30g, milk 173g, butter 30g

B. Cocoa powder 12g, water 12g"

Ingredients

【chess Toast】——the Beauty of Cross and Scattered

1. Put the other materials except butter and yeast in A into the bread bucket, after fixing the inner bucket, start the "kneading" program, set the program time to 25 minutes, and start the program

【chess Toast】——the Beauty of Cross and Scattered recipe

2. After the program runs for about 5 minutes, all the materials have formed a dough, press the "pause" button, and let the dough stand for 20 minutes

3. When the time is up, sprinkle the yeast on the surface of the dough, press the "pause" button again to continue the "kneading" program until the end of the program

4. Add butter, restart the "kneading" program, set the program time to 25 minutes, and start the program

5. Mix the cocoa powder and water in B

6. Mix well and set aside

7. After the program is over, take 310g of dough and add the mixed cocoa powder

8. Knead evenly

9. Cocoa dough and white dough are placed in two pots for basic fermentation

10. Fermented to about 2 times the size

11. After the fermentation is over, take the dough out and put it on the chopping board, and divide it into the required weight after exhausting (refer to the last note)

12. Round and relax for 10 minutes

13. Roll the loosened dough into an oval shape

14. Thin the long bottom edge after turning it over

15. Roll up from top to bottom

16. Roll up all the dough in turn

17. According to the order from bottom to top, the colors are placed in the bread bucket, crossing each other

18. Start the fermentation and baking program, take out the bread after the program is over, let it cool and store it in a sealed container

19. Remarks: When the dough is divided, follow the principle of “lower weight and lighter weight”. You can refer to the cross-sectional diagram of the following table. The same position in the two tables represents the color and weight of the dough; there may be a little loss during the operation. Just lighten it a little bit accordingly

Tips:
1. I still increase the amount of milk, my high-powder seems to be more absorbent;

2. During the final fermentation and roasting process, the entire procedure takes 1 hour and 40 minutes of fermentation. If you find that the fermentation is not complete when the fermentation is about to end, you can press the pause button. This action can stop the procedure for 45 minutes. When the time is up, continue the previous program; during this period, you can press the pause button again to end this suspend action at any time as appropriate to continue the program;