Leopard Toast
1.
Prepare the materials used.
2.
Add the dough ingredients other than the butter and cocoa powder into the mixing bucket of the chef's machine. Turn on the 1st gear to knead the dough and then turn to the 3rd gear to continue kneading.
3.
Knead the dough until the surface is smoother, add softened butter, and continue to knead the dough at level 3 after the butter is absorbed.
4.
When the dough is kneaded to the expansion stage, the stretchability is better and there is a finer glove film and then stop kneading.
5.
Take out the dough and divide it into 3 equal parts. Add 6 grams of cocoa powder to one part of the dough and knead evenly, add 4 grams of cocoa powder to one part of the dough and knead evenly.
6.
In the oven, select the fermentation program, set the temperature to 28 degrees, and put the dough into the basic fermentation to about 2 times the size.
7.
The fermented dough is taken out and vented. Each dough is divided into 8 equal parts. After rounding, cover and proof for 15 minutes.
8.
Roll out the darkest color cocoa dough and roll it into a strip, then roll the light color cocoa dough flat, wrap the dark color cocoa dough, and finally wrap the original color dough on the outermost layer.
9.
Knead the wrapped dough into about 20cm long strips and then discharge them into the toast box.
10.
In the oven, select the fermentation program, set the temperature to 38 degrees, put it in the water box for humidification, and put the dough into the fermentation until the toast box is about 8 minutes full.
11.
The oven should be preheated in advance with 170 degrees high and 180 degrees low. After the preheating is completed, the toast box should be covered with the sound prompt, and the toast box should be placed in the lower grill and bake for about 30 minutes.
12.
After baking, the toast is hot and unmolded to the cooling rack to let cool.
Tips:
1. After baking, you can adjust the temperature and time according to your preference.
