Name: 【honey Beans and Cocoa Two-color Toast】——manually Shaping Bread Machine Version
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g High-gluten flour; 4g Instant Yeast; 56g Caster sugar; 4g salt; 35g Egg liquid; 210g milk; 35g butter; 14g cocoa powder; 14g water; Some Honey Red Beans

【honey Beans and Cocoa Two-color Toast】——manually Shaping Bread Machine Version

by quenny

4.9 (1)

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In many cases, there is not much time, but you want to toss the bread. At this time, the bread machine is a good choice. Moreover, the inner barrel of the toaster can also temporarily serve as a large toast box, which can also bake beautiful toast~

This time the recipe refers to the recipe in Sister Freedom’s new book, but because my Sumitomo high-flour absorbs too much water, I had to add more milk when making it. In fact, this is how bread is made. Different flours have different water absorption, and even changes in seasons have an impact. Then you can't directly use other people's recipes. You need to make corresponding adjustments according to the situation when you operate.

It seems to have accidentally nagged a few more words, let’s look back at this toast~~

material:

A. 350g high-gluten flour, 4g instant yeast, 56g fine sugar, 4g salt, 35g egg liquid, 210g milk, 35g butter

B. 14g cocoa powder, 14g water, appropriate amount of honey red beans"

【honey Beans and Cocoa Two-color Toast】——manually Shaping Bread Machine Version

1. Put the other ingredients except butter in material A into the bread bucket, start the kneading program, set the time for 25 minutes

2. At the end of the program, you can pull out a slightly thicker film

3. Add butter and start the kneading process again for 25 minutes

4. After the program is over, you can pull out a thinner film that is not easy to break

5. Divide the kneaded dough into two parts according to the ratio of about 6:4

6. Mix the cocoa powder and water in material B and stir well

7. Add to small portions of dough

8. Knead into a uniform cocoa dough

9. Put the white dough and cocoa flour in two pots respectively, and cover with plastic wrap for basic fermentation

10. Fermented to about 2 times the size, use a finger dipped in flour to poke a hole in the middle of the dough, and then the fermentation is complete.