Leopard Toast
1.
Put ingredients other than butter in the bread bucket and leave 10 grams of bread flour.
2.
After kneading for ten minutes, add softened butter.
3.
Knead to the expansion stage.
4.
Divide the dough into three large, medium and small portions, add 10 grams of bread flour, 5 grams of cocoa powder, and 8 grams of cocoa powder.
5.
Knead the white dough in the bread machine for ten minutes, and knead the cocoa dough by hand.
6.
Put it in a basin and ferment more than twice as big.
7.
The dough is divided into ten doses, and there is no need to pursue the same size.
8.
The heavy-colored cocoa dough is kneaded into long strips, and the others are rolled into long strips.
9.
The long strips are first wrapped in light cocoa dough.
10.
Wrap it with white flour.
11.
Pour into the toast box and pay attention to the staggered arrangement.
12.
Put in Changdi Baking Man CRTF32K and ferment with fermentation function.
13.
Fermented toast.
14.
Put it into the second floor of the preheated oven, heat up to 170 degrees and lower to 180 degrees for 30 minutes.
15.
The baked toast is not well arranged.
16.
Let cool and slice.
Tips:
nagging:
1 300 grams of flour can fill the toast box for ordinary toast, but it is obviously not enough to make multi-colored flour. You can try 350 grams of flour next time.
2 Light-colored cocoa dough has a clearer pattern on the inside.
3 It is also more beautiful to change to other colors.
