Name: Cocoa Two-color Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Cheese slices; 70g Fresh milk; 20g High-gluten flour; 40g Caster sugar; 1/4 teaspoon salt; 4g Instant Yeast Powder; 130g water; 20g Unsalted butter; 25g High temperature resistant chocolate beans; 2 tablespoons Unsweetened cocoa powder

Cocoa Two-color Toast

by Little Chef's Fragrance

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

I learned this toast in "Mr. Meng's 100 Breads". I don’t know if it’s because the chocolate beans are too long or the cocoa powder is too little, the [Cocoa Two-color Toast] I made is weird, and it feels like a marble toast, hehe!

Although the look is not good, but the taste is still very good, and the taste is relatively soft. A slice of cheese is added to this toast, which adds a special flavor and softness. "

Cocoa Two-color Toast

1. Cheese dough (soup type): 1 piece of cheese, 70 grams of fresh milk, 20 grams of high-gluten flour.

2. Tear the cheese slices by hand, add fresh milk, cook over a low fire and stir until the cheese melts, then add flour and quickly stir into a dough, take it out and let cool, cover with plastic wrap, refrigerate for 60 minutes and set aside.

3. Ingredients: B 260 grams of high-gluten flour, 40 grams of fine sugar, 1/4 teaspoon of salt, 4 grams of instant yeast powder, and 130 grams of water. C Unsalted butter 20 g

4. Mix all the dough in Method 2 with material B, and stir to form a smooth dough.

5. Add unsalted butter and stir into a malleable dough.

6. Take out about 200 grams of dough, add heat-resistant chocolate beans and knead well.

7. Add unsweetened cocoa powder and a tablespoon of water to the remaining dough and mix well.

8. The two types of dough are fermented in a warm place to double their size. After taking out the two kinds of dough respectively, round them, cover with plastic wrap and relax for 15 minutes.

9. Shape the cocoa dough into a square with a side length of about 20 cm. The chocolate bean dough is forming a square with a side length of about 16 cm and spread on the turned cocoa dough.