Name: Milk Chocolate Two-tone Toast
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 180g High-gluten flour (medium dough); 3g Yeast (medium dough); 120g Milk (medium dough); 75g High-gluten flour (main dough); 30g Caster sugar (main dough); 15g Milk powder (main dough); 2g Yeast (main dough); 3g Salt (main dough); 35g Whole egg liquid (main dough); 15g Butter (main dough); 25g dark chocolate; Some Whole egg liquid (brushing the surface)

Milk Chocolate Two-tone Toast

by Red Bean Hass

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

The toast model that you can't put it down, the fun swirling pattern, I can't help it for a long time!
Share the Internet search Fangzi Ha

Milk Chocolate Two-tone Toast

1. Weigh the medium dough materials

2. Knead the dough into the refrigerator to ferment for 15 hours

3. Weigh the medium dough materials

4. Tear the fermented medium dough into small pieces

5. Add all ingredients except butter in the main dough

6. Knead into a smooth dough and add softened butter

7. Continue to knead until you can pull out a large piece of film

8. Dark chocolate heat insulation water melts

9. Divide the dough into two equal parts, add one part to the chocolate and knead it into a chocolate dough, and place all in a warm place to continue to ferment for half an hour

10. The fermented dough is ventilated and knead well, relax for 15 minutes, and roll it into an oval shape

11. Chocolate noodles on top of the original noodles

12. Roll it up and put it in a toast box

13. Put it in a warm and humid place and ferment until 80% full

14. Cover the lid and put it in the preheated oven. In the middle layer, heat up and down at 140 degrees for about 45 minutes. After taking it out, put the toast on its side and let it cool.