1. Knead the dough first, put milk first, then sugar and salt diagonally, then pour high-gluten flour, and finally put yeast to knead into a dough.
2. Then put in the softened butter and knead it to the fully expanded stage,
3. The dough is divided into four parts, one part is mixed with brown cocoa powder and kneaded, one part is mixed with black cocoa powder and kneaded, and the other two parts are the original color and are ready to be fermented.
4. One shot at room temperature to twice the original size
5. Take out the exhaust air and divide the dough of various colors into the same number of pieces. Here I divided 9 pieces. It is not necessary to have the same size for each, so that it is more natural.
6. Roll the brown dough into a beef tongue shape, and then knead it horizontally into a long strip.
7. Roll the black dough into a beef tongue shape, as shown in the picture, enveloping the brown dough,
8. The white dough is rolled into a beef tongue shape, covering the first two kinds of dough,
9.
All the dough is wrapped, pay attention to pinch the interface tightly,
10. Put the packaged dough in the toast box, carry out the second fermentation, and send it until the toast box is 8 minutes full, close the lid, preheat the oven, fire up and down, and bake the bottom layer at 180 degrees for 45 minutes.
Tips:1. The temperature and time of the oven should be adjusted according to your own oven.
2. If you do not cover the toast cover, it will be colored when it is baked for about 10 minutes. Cover it with tin foil to prevent over-coloring.
