Cocoa Two-color Toast

Name: Cocoa Two-color Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 260g High-gluten flour; 40g Caster sugar; 1/4 teaspoon salt; 1 tsp Dry yeast; 1 tablespoon water; 20g butter; 2 tablespoons cocoa powder; 1 Cheddar cheese; 70g Fresh milk

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Meng's cocoa two-color toast. Cheddar cheese soup, white dough with high melting point chocolate beans. The cheese soup is very easy to handle. I have prepared a packet of cheese long ago, ready to interpret teacher Meng’s various cheese breads. There are no chocolate beans, and I don't want to prepare. As we all know, purebred chocolate melts easily, while chocolate that substitutes cocoa butter is not. It is conceivable that ordinary pure chocolate must not withstand the baking test of high-temperature baking. The high melting point chocolate beans do. How does it do it? Although it cannot be presumed that it contains cocoa butter substitutes, it can at least show that it must have something different from pure chocolate. No matter what it will be, just increase the calories of the chocolate, and it doesn't hurt to omit this ingredient.
Without the two-color toast with chocolate beans, the white dough looks particularly white, and the taste is simpler, but it does not affect its softness. It was so soft that it lost his hand when it was demolded, and the force was slightly stronger, and it was tucked into a fold. It's a shame. . . . "

Ingredients

260g High-gluten Flour
40g Caster Sugar
1/4 teaspoon Salt
1 tsp Dry Yeast
1 tablespoon Water
20g Butter
2 tablespoons Cocoa Powder
1 Cheddar Cheese
70g Fresh Milk

Cocoa Two-color Toast

1. Soup stock

2. Shred the cheese, put it in the milk, heat on a low heat, and stir until the cheese is melted

3. Pour the flour and stir quickly

4. Into a ball, turn off the heat, let cool

5. Cover with plastic wrap, put in the refrigerator for 60 minutes and then set aside

6. Dough material

7. Pour the soup and the dough materials except butter and cocoa powder into the bread bucket

8. Start the kneading function, the default is 13 minutes, mixing into a dough

9. Add butter, start the kneading function again, set the time for 30 minutes

10. Stir until the dough can pull out the transparent film

11. Take 200 grams, round it, put it in a bowl for basic fermentation

12. Add 1 tablespoon of water and cocoa powder to the remaining dough and knead well

13. Put it in a bowl for basic fermentation

14. The white dough grows to double

15. Cocoa dough grows twice as large

16. Take out, spheronize and relax for 15 minutes

17. Roll the cocoa dough into a 20 cm square

18. Roll the white dough into a 16 cm square and spread it on the cocoa dough

19. Rolled up into a cylindrical shape

20. Put it in a toast box for final fermentation

21. The dough grows to 9 minutes full, cover

22. Put it in the oven, middle and lower level, fire 180 degrees up and down, bake for about 30 minutes

23. Baked

24. Deduct

25. Slice after cooling

Tips:
The fermentation time depends on the actual temperature.
The baking time and firepower need to be adjusted according to the actual situation of the oven.