1.
Put eggs, sugar, salt, light cream, milk, high-gluten flour, and yeast into the bread bucket in turn. Then select the dough button and set the time to 15 minutes. (Tips: Do not pour the milk all at once, you can pour half of it first, and then add it according to the water absorption of the flour! Because the water absorption of each flour is different )
2. After fifteen minutes, we add softened butter and continue to select the kneading button. After adding the butter, we need to check the film output every 5 minutes to avoid over-mixing the dough.
3. Stir until the hand mask can be pulled out. As shown
4. Divide the kneaded dough into a 245-gram dough with an electronic scale, and then divide the remaining dough into two evenly with an electronic scale, so we now have a large dough and two small doughs.
5.
We first put 245 grams of large dough into a basin, cover it with a lid, and leave it at room temperature for fermentation (in summer, room temperature is recommended, and if the weather becomes colder, put it in the oven and open the fermentation pan for fermentation)
6. Then we add two small doughs, one with 2 grams of cocoa powder and the other with 10 grams of cocoa powder, and knead them well. If you feel that the dough is a bit dry during kneading, you can add a little water and add a little bit.
7. Put it into the bread bucket for fermentation, remember to put a piece of oil paper in the middle to block it, and ferment to double the size.
8. The three fermented doughs are taken out and exhausted, and then the doughs of the three colors are evenly divided into 12 equal parts. After rounding, cover with plastic wrap and let stand for 10 minutes
9.
Take a light-colored cocoa dough and roll it into an oval long piece
10. Then roll up from left to right, remember to roll tighter. After the roll is rolled, it will grow a little longer
11. Then take a dark cocoa dough and roll it out into long pieces. The length of this long film is about the same as the length of the toast mold.
12. Place the rolled light-colored dough on the rolled dark-colored cocoa noodles, and then wrap the dark-colored cocoa noodles about 2/3 of the surface of the light-colored dough.
13. The white dough is also rolled into long slices so that it can completely cover the dough in step 12. Be sure to squeeze the mouth tightly, or it will break apart when fermenting. We can knead the wrapped dough a bit longer
14.
14. After finishing the dough one by one, we layer 3 doughs into one layer for a total of four layers. Then pinch the two ends of the dough tightly. Then put it in the toast box
15. Put it into the oven to ferment. Remember to put a bowl of warm water in the oven.
16. Ferment to 8 or 9 minutes full! (Preheat the oven 180 degrees)
17. Finally, cover the toast cover and send it to the middle and lower layer of the oven, and bake for 40 minutes at 178°C and 166°C. (The temperature is for reference only, because the temperature difference of each oven is different)
