Cocoa Two-color Toast
by Rice sprouts
Favorite
Difficulty
Hard
Time
10m
Serving
2
1. Tear the cheddar cheese into small pieces, mix with fresh milk, and heat over low heat.
2. When the cheese is melted, quickly add the high powder, stir continuously until it is thick and paste, turn off the heat, and serve as a soup.
3. After the soup has cooled, put it in the refrigerator freezer for one hour. This is what it looks like when refrigerated.
4. Take out the soup and mix it with the main dough ingredients (except butter), then knead it with oil until it expands completely.
5. Take out 200 grams of the dough, add cocoa powder and a tablespoon of water to the remaining dough, and knead well. Put the two doughs into a clean container without water and oil, cover with plastic wrap, and carry out basic fermentation.
6. Send it to about twice the size, just poke it with your finger and don’t bounce back
7. Shape the dough and let it rest for 15 minutes.
8. Roll out the dough again.
9. Place the small white dough on the cocoa dough and roll it out a few times.
10. Roll up from top to bottom.
11. Put it in a toast box for secondary fermentation.
12. Send out until the mold is about eighth full, and brush the surface with egg wash. After preheating the oven at 180° for 10 minutes, put the toast box into baking for 40 minutes, and take it out immediately after baking.
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