Hokkaido Three-color Toast
1.
Put all the materials of the medium type dough into the bucket of the bread machine in the order of liquid first, then solid, bury the yeast in the flour, start the kneading program for 20 minutes, and mix into the dough;
2.
Take out the dough, knead it and place it in a container, cover it with plastic wrap, and put it in the refrigerator to ferment for 17 hours to become a medium type dough;
3.
Tear the medium dough into small pieces and spread it on the bottom of the bread machine bucket, put all the main dough materials into the bread machine bucket, start the kneading program for 10 minutes, and mix into dough;
4.
Add 6g of butter, start the kneading program for 10 minutes, and stir the dough;
5.
Take out the dough and knead it manually for about 10 minutes, until the dough can pull out a thin layer of hand mask;
6.
Divide the dough into three equal parts, the white dough can be slightly larger;
7.
Add the cocoa powder with an appropriate amount of water, stir into a granular shape, knead into one of the white dough; in the same way, add an appropriate amount of water to the matcha powder, stir into the granule, and knead into the other white dough;
8.
Proof between the three doughs for 15 minutes;
9.
Roll out the three dough pieces into large pieces, the length is equivalent to the width of the toast film, the white dough after being rolled out is slightly larger than the matcha and cocoa dough;
10.
Place white dough, matcha dough, and cocoa dough from bottom to top, roll up from top to bottom in the long direction, and close with white dough;
11.
Put it into the mold with the mouth down (Sanneng 450g);
12.
Boil water in the baking pan, put the toast box in the oven, carry out the second fermentation, ferment until the mold is 80% full, and cover the toast cover;
13.
Put the toast into the oven, and bake for 35 minutes at 200 degrees. After being out of the oven, shake it for two times to release the mold easily. After the toast is allowed to cool, put it in a fresh-keeping bag and seal it at room temperature;
14.
Drawing visible
15.
Slice the toast after it has cooled down completely;
Tips:
1. The temperature is for reference and adjusted according to the personal oven;
