【chocolate Marble Toast】heavy Material Toast is Most Suitable for Winter Planting
1.
Prepare the ingredients, melt the chocolate and butter separately and set aside.
2.
Mix high-gluten flour, cocoa powder, corn flour, add milk and sugar, and mix well.
3.
Add the melted chocolate, then the melted butter, and finally the egg whites, and mix well.
4.
Heat on low heat until thick.
5.
Heat until the batter becomes slightly viscous and separates from the sides and bottom of the container when stirring.
6.
Pour the batter between two layers of plastic wrap, roll it into 18X18CM square slices, and freeze it.
7.
Mix the milk and yeast of A first, then pour in the sugar, and finally pour in the high-powder. You don't need to knead, just use chopsticks to stir and mix.
8.
Cover with plastic wrap and ferment to two or three times the size.
9.
Mix the ingredients in B except butter and the fermented starter 1 evenly.
10.
Knead until the gluten spreads.
11.
Add softened butter.
12.
Continue to knead to the complete stage, you can pull out a large piece of film.
13.
Collect the rounds into the basin, cover, and prepare for fermentation.
14.
Ferment to double the size.
15.
Take out the dough and press to exhaust.
16.
After the fermented dough is vented, let it relax for 10 minutes, roll it into a rectangle, take out the chocolate filling from the freezer, warm it up at room temperature until it becomes a little soft, and put it on top.
17.
Wrap the chocolate chips.
18.
Roll it out, do the first three-fold, and after 10 minutes of relaxation, do the second three-fold.
19.
Roll it out after three folds twice.
20.
Cut the dough into thirds, each cut into the shape shown in the figure, leaving a little at the top not to be cut.
21.
Braided into a braid shape.
22.
Then connect the head circumference to make a hydrangea shape.
23.
Make 3 doughs one by one and put them in the toast box.
24.
The second fermentation is 8 or 9 minutes full.
25.
Preheat the oven, place it on the penultimate floor, and bake at 180 degrees for about 40-45 minutes. Cover with tin foil after coloring, and take out immediately after baking.
Tips:
◎You can mix the Chinese ingredients well before going to work, just a few minutes, no need to mix the noodles, put it in the refrigerator to ferment, and you can save time when you come back after get off work.
◎Chocolate chips can also be made in advance, and only need to be warmed to make them softer. The original recipe was frozen and used directly. I learned from the experience of Wusiyuan people. I was worried that it would not be possible to roll it out, so I had to warm it up before using it.
◎The shape of toast can only be made into a braid shape.
