Marble Toast

Name: Marble Toast
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 125g High-gluten flour; 8g milk powder; 20g Caster sugar; 15g butter; 1g salt; 60g water; 3g yeast; 15g Whole egg liquid; 125g High-gluten flour (cocoa dough); 7g Milk powder (cocoa dough); 25g Caster sugar (cocoa dough); 15g Butter (cocoa dough); 1g Salt (cocoa dough); 60g Shimizu (cocoa dough); 3g Yeast (cocoa dough); 15g Whole egg liquid (cocoa dough); 15g Cocoa powder (cocoa dough); Some Whole egg liquid (for decoration)

by Alice Beard Potato Chips

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

This is not the first time I have made marble. I have adopted a different method from last time to make it. The taste is still very good, but also beautiful~
I still remember that there was a period of time when I particularly liked to make bread with my friends, holding the bread in my hands and kneading it~ The good bread tissue will bounce back to its original shape after you kneaded it, while the general commercial bread containing additives is No~

Marble Toast

1. After the oil method, knead the two doughs separately and place them in a warm place for basic fermentation until they are twice as large.

2. After the fermented dough is taken out and exhausted, cover it with plastic wrap and relax at room temperature for 15 minutes

3. Roll out the original dough, wrap the cocoa dough, and pinch it tightly

4. Roll out the dough into a beef tongue cake shape and roll it up from top to bottom

5. Cover with plastic wrap and relax at room temperature for 10 minutes

6. Roll out again into a beef tongue cake shape

7. Use a plastic scraper to divide the dough into three strips, leaving about 5cm at the top without cutting

8. Weave a braid, pinch the place where the mouth is closed, put it in the toast box with the mouth down, and put it in the oven for secondary fermentation

9. After fermenting to 80% full mold, take it out, brush the egg liquid on the surface, preheat the oven to 175 degrees

10. Put the toast box in a preheated oven, 175℃, middle and lower, upper and lower fire, 35min, pay attention to cover the tin foil in time after coloring

11.

Tips:
The so-called post-oil method is to knead all the ingredients except butter into a smooth dough, then add butter, and knead to the fully expanded stage.