Cocoa Honey Bean Two-color Toast (soup Type)
1.
Tear 1 slice of cheddar cheese by hand and add 70 grams of milk.
2.
Cook over low heat while stirring until the cheese is melted, then add 20 grams of high-gluten flour.
3.
Stir quickly and boil into a dough, take it out and let cool, cover with plastic wrap and refrigerate for 60 minutes, then set aside.
4.
The dough material is kneaded into a malleable dough with post-oil method.
5.
Take 200 grams of dough and knead into honey beans. Prepare 2 scoops of cocoa powder and 1 scoop of water.
6.
Mix the cocoa powder with water and knead into another portion of the dough.
7.
The kneaded dough is ready to rise.
8.
Fermented to 2 times the size.
9.
After the fermentation is over, take out 2 portions of the dough, vent it, and round it, cover it with plastic wrap and let it stand for 15 minutes. The cocoa dough is formed into a square with length and width of about 20 cm, and the honey bean dough is formed into a square with length and width of about 16 cm.
10.
Spread the honey bean dough on the turned cocoa dough.
11.
Roll up the dough gently.
12.
Put it in a toast mold and ferment until it is 9 minutes full.
13.
Cover and bake in a preheated oven at 180 degrees for 35 minutes, and demould immediately after being out of the oven.
Tips:
Freshly baked toast will have a harder surface, but the inside is soft and full of moisture, so don’t eat the bread that is made at night, wait until the next day, so that the moisture will evenly cover the whole bread and the flavor will be better. .
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