Marbled Toast

Name: Marbled Toast
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 280g Arowana high-gluten flour; 60g egg; 130g Ice water; 30g butter; 3g Dry yeast; 30g Sugar; 1.5g salt; 20g cocoa powder

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Baking toast twice a week has become my unstoppable "job". While I am constantly improving my craft, it can also enrich my family's breakfast. Why not? Today I will not make original toast, I will make a marbled toast, because there is still half a box of cocoa powder that is not used up, so I have to think about how to make something delicious and don't waste it.
The reason why it is called the marble pattern is because of the natural pattern formed by the cross of two doughs of different colors. Because the pattern has no fixed shape and direction, it is very similar to the pattern of natural marble, hence the name. Using two doughs, especially home-made, I feel a little nervous about the time. Because generally we either knead the dough by hand or knead the dough by machine. If the first dough is kneaded and left to stand for fermentation, but the second dough is not yet kneaded, the final fermentation degree will be different between the two. I have two methods to solve this problem: one is to knead the first dough and refrigerate it for a while to delay the growth of the yeast; the other is to use a cook machine with a fast and strong film, so that the film can be quickly released and shortened. The time difference for the first dough. "

Ingredients

Marbled Toast

1. All the ingredients are ready, because there are two doughs to be kneaded, each of them must be weighed separately, so as not to be in a hurry;

2. First put all the white dough ingredients (except butter) into the kneading bucket. The Changdi chef machine I used first mixes it into a dough at level 2 and then turns it at level 3 to knead it into a more moisturized dough. After kneading for 5 minutes , Add butter cubes;

3. Knead all the butter into the dough with gear 2 first, then turn to gear 4 at medium speed to knead the dough until it is smooth and moist, which can hold out a transparent and elastic film; take out the dough and place it in the fermentation box (see Figure 5);

4. Use the same method to knead the cocoa dough into a transparent and elastic film. Because of the cocoa powder, the amount of water has also increased by 10 grams; the arowana high-gluten flour I used is more draught, so please refer to the specific amount of liquid Adjust the water absorption rate of the selected brand of flour and the current weather humidity;

5. The two doughs are all placed in the fermentation box. My fermentation box is actually a larger fresh-keeping box. The lid has an excellent sealing effect, so it can keep moisture; place the box in a warm place for basic fermentation; between the two doughs Put a piece of oiled paper to separate it to prevent the dough from swelling and mixing together;

6. When the dough is twice the original size, dip your fingers in flour and poke a hole on the top of the dough without collapsing or shrinking, and fermentation is successful;

7. Take out the dough and place it on the kneading mat, tap it with your hands a few times to exhaust, weigh it, and divide it into 6 uniformly sized doughs; first weigh, then knead the dough; let the cling film relax for 10 minutes;

8. Stack a white dough and a cocoa flour together and press it firmly with the palm of your hand; take a two-color dough and roll it into a rectangle; if you want white as the surface of the bread, roll the white dough upward; otherwise, put the cocoa dough On top; rolled and rolled into a roll;

9. A set of 3 dough rolls, braided into braids; you can make the braids longer, so that they can be folded in half and placed in a 450g toast box without one high and one low; secretly, my braids are not very beautiful , Unexpectedly appeared a smooth side; because I wanted to make the kind of starting from the middle to the two sides, but the order was messed up; hehe, fortunately, it is with a cover, which can also hide the ugliness;

10. Put the braided braid in the toast box, and try to be the same thickness after folding; put it in a humid place for second fermentation, the temperature is between 35-38 degrees; I put the green body in the oven, there is a low temperature In the fermentation stall, I put a bowl of hot water to increase the humidity;

11. When the green body rises to 8 minutes full, close the lid and the oven starts to preheat 180 degrees up and down;

12. Put the green body into the middle layer of the preheated oven, fire up and down at 180 degrees, 40 minutes, the toast box is shaken on the table a few times from the back of the oven, pour the toast on the drying rack, and put it in the bag when it is warm save.

13. Marble-patterned toast, the toast is soft and can be waisted, and it won't drop any slag!

Tips:
1. The so-called ice water is to freeze a piece of ice in advance, take it out and put it in a basin, melt it with cold water, and use the melted ice water to knead the dough. The purpose of this is to lower the temperature of the dough and better form the gluten. A transparent and elastic film can be produced; all materials can also be stored in the refrigerator to cool down before use;
2. Roll out the dough thinner, the roll has more layers, and the baked toast pattern will be denser and more like a marble pattern;
3. The water absorption of different brands of flour is different, and the amount of liquid can be adjusted; the space and temperature of the oven are also different, so the baking time and temperature are adjusted according to the actual situation of the oven.