Name: Cocoa Two-color Toast
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 260g High-gluten flour; 1/4 teaspoon salt; 40g Caster sugar; 130g water; 1 tsp Yeast (dry); 20g butter; 2 tablespoons cocoa powder; 1 tablespoon Shimizu; 1 Cheddar cheese; 70g Fresh milk

Cocoa Two-color Toast

by Food·Color

4.8 (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.

Cocoa Two-color Toast

1. Soup: 1 slice of cheddar cheese, 70 grams of fresh milk, 20 grams of high-gluten flour Dough: 260 grams of high-gluten flour, 40 grams of fine sugar, 1/4 teaspoon of salt, 1 teaspoon of dry yeast, 130 grams of water, and butter 20 grams, 2 tablespoons of cocoa powder, 1 tablespoon of water

2. Shred the cheese, put it in the milk, heat on a low heat, and stir until the cheese is melted. Pour in the flour, stir quickly to form a dough, and remove from the heat. After cooling, seal with plastic wrap, refrigerate for 60 minutes and set aside

3. Pour the dough ingredients except butter, cocoa powder, and a spoonful of water into the bread bucket together with the soup, and mix into a dough at the default time of the dough mixing program. Add butter, then use the kneading procedure, stirring for 30 minutes, the transparent film can be pulled out

4. Take 200 grams of dough, round it, and put it in a bowl for fermentation. Add cocoa powder and a tablespoon of water to the remaining dough, knead it well, round it, and put it in another bowl for basic fermentation

5. Dough grows up

6. Exhaust is rounded and relaxed for 15 minutes. Roll the cocoa dough into a 20 cm square, and roll the white dough into a 16 cm square, and spread it on the cocoa dough. Rolled up into a cylindrical shape

7. Put it in a toast box and ferment until the dough grows to 9 minutes full. Put it in the oven, the middle and lower level, the upper and lower fire 180 degrees, bake for about 30 minutes, out of the oven

8. Demould immediately, slice after cooling

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