Leopard Toast
1.
Prepare ingredients and molds.
2.
Put the ingredients except butter, cocoa powder, and bamboo charcoal powder into the bread machine in the order of liquid first, then solid, and start the kneading program.
3.
After kneading into a smooth dough, add softened butter and start the kneading process again.
4.
Knead until the dough can pull out the flexible glove film.
5.
Put the dough into the bread machine, start the fermentation process, and ferment to double the size.
6.
Take out the dough and vent, divide the dough into 2 portions of 118 g dough and 2 portions of 156 g dough.
7.
Take one portion of 156 grams of dough, add cocoa powder and knead it, then divide into two equal portions. In the same way, add bamboo charcoal powder to another 156 grams of dough and divide it into two equal portions. Cover the dough with plastic wrap and let it rest for 30 minutes.
8.
Divide 6 loose doughs into 12 small and large (no need to divide equally), so that the pattern will be more natural. Continue to cover with plastic wrap and relax for 15 minutes.
9.
Take a small cocoa dough, roll it into an oval dough sheet, roll it up along the long side, and rub it with your hands until it is slightly shorter than the toast box.
10.
The other cocoa dough is the same operation, all rolled up, covered with plastic wrap and set aside.
11.
Take a bamboo charcoal dough and roll it into a dough piece of the same length, not too wide.
12.
The bamboo charcoal noodles can cover about 2/3 of the area of the cocoa dough, and make a few that can completely cover them, so that the texture will be more natural.
13.
Then wrap the white dough. This time, the white dough needs to be rolled wider and longer, so that the bamboo charcoal can be completely wrapped, and the seams are tightly pinched.
14.
Put the wrapped dough into the toast box, a box of 12 pieces of dough, a total of two boxes.
15.
Cover the toast cover, put it in the oven for the second fermentation, send it to 8 minutes full, start to preheat the oven, preheat the upper and lower fire at 180 degrees.
16.
After preheating, put it in the lower layer, heat up to 175 degrees, lower the heat to 165 degrees, and bake for 35 minutes. Remove the mold immediately after baking, and slice it after cooling.
Tips:
The production can use the direct method or the middle seeding method. Middle-type dough ingredients: 210 grams of high-gluten flour, 120 grams of water, 2 grams of yeast, 2 grams of salt, kneaded and refrigerated to ferment for 17 hours. Main dough ingredients: 90 grams of high-gluten flour, 70 grams of milk, 30 grams of caster sugar, 1 gram of salt, 2 grams of yeast, and 25 grams of butter. Leopard pattern raw materials: 3 grams of cocoa powder, 2 grams of bamboo charcoal powder. The cold-fermented medium-type dough is shredded and kneaded together with the main dough ingredients. The production process is the same as the direct method.
