1. First, mix all the materials of the middle part together, knead it into a smooth dough, put the dough in a fresh-keeping bag, and put it in the refrigerator (the non-icing layer) for more than 17 hours without removing the film. Generally, it’s fine to refrigerate overnight one day in advance
2. Take out the medium-grade dough after refrigerated and fermented, tear it into small pieces, and add the other ingredients of the main dough except butter. The water absorption of the flour used by each person is different. Use a cup to weigh the milk. Do not pour the amount of milk all at once. , After kneading the dough, adjust it according to the water absorption of your own flour, and add a little bit of milk.
3. After the dough has become gluten, add butter softened at room temperature and continue to knead the dough
4. Knead to the complete stage, that is, you can stretch out the glove membrane
5. After finishing the dough and rounding, cover it with a damp cloth, and let it ferment for the first time after warming it out, and leave it at room temperature in summer.
6. Make the dough 2--2.5 times its original size. Dip some flour with your fingers and poke a hole in the middle. If it doesn’t collapse or shrink, the dough will be ready.
7. Take out the dough, roll out and exhaust
8. Divide the dough, first divide a 236g original color dough, and divide the rest into 2 equal parts, one is 3g bamboo charcoal powder, and the other is 3g red yeast rice powder, knead separately
9. The original color dough is equally divided into 15 parts, and the red dough and black dough are also divided into 15 parts. Don't even need to be even, it is more natural if there are big and small ones.
10. Roll the red into a long strip, and the black into a long strip. Press flat and wrap it in the red dough. Roll the white dough into a tongue shape.
11. Pack it tightly and seal it tightly. Note that the length of the dough cannot exceed the length of the toast box! ! !
12. Make 15 of them one by one, arrange them in the toast box for the second fermentation
13. The dough is 8-9 minutes full to the toast box, covered, oven 180 degrees 45 minutes
14. After the toast is out of the oven, put it on the grill to cool
15. The ordinary toast on the outside, after it is cut, it’s very nasty on the inside. It’s really cool when it’s made into a sandwich.
Tips:No matter what recipe you use, don't pour all the water in the recipe, set aside a portion and adjust it according to the water absorption of your own flour! !
The black dough is wrapped with red dough. You can make several fully wrapped ones. The other ones are wrapped in different degrees. The leopard print is natural. The color combination of the leopard print can also be cocoa powder + red yeast powder, cocoa powder + Bamboo charcoal powder for leopard pattern dough can be divided into 10 parts, but it will look better if divided into 15 parts
