Leopard Toast
1.
Put all the ingredients except cocoa powder and butter into the bread machine and knead into a ball
2.
Then add butter softened at room temperature and continue to knead
3.
Knead out the glove film (as shown in the picture)
4.
The kneaded dough is evenly divided into 3 large portions
5.
Then take out two portions, mix in the right amount of cocoa powder, add a few drops of milk (it will be easy to knead and mix a lot) to make two portions of dough with different shades (one lighter and one darker, as shown in the picture)
6.
Put the finished dough into a container, cover it with plastic wrap, and ferment at room temperature to double its size, in about 1 hour
7.
The fermented dough is vented, and then divided into 8 small portions and rounded
8.
Then take a portion of dark cocoa dough and roll it into a long tongue with a rolling pin, and then roll a portion of light-colored cocoa dough into a long strip and wrap it inside (pictured)
9.
Then roll a portion of the original color dough into a long tongue to wrap the cocoa dough (make 8 in turn), knead it evenly, and put it into the oiled toast mold around the inner wall
10.
The first layer has 3 strips, the second layer puts 2 strips in the first gap, and the third layer puts 3 strips in the gap.
11.
Then put it in the oven for secondary fermentation, 35°, 40 minutes, covered with a damp cloth to keep humidity
12.
Cover the toast box with the fermented dough, put it into the middle layer of the preheated Changdi oven, heat up and down 170 degrees, bake for 30 to 35 minutes
13.
After the oven is out of the mold, it is ready to be sliced and ready to be eaten after cooling.
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