#柏翠大赛#mocha Leopard Toast
1.
Put the ingredients of a milk dough except butter into the bread machine, mix the dough at low speed for 10 minutes, then quickly mix the dough for 10 minutes, add the diced butter that has softened at room temperature, and then turn on the fast dough for 20 minutes to fully expand the dough.
2.
Take out a dough, wrap it and refrigerate for later use. Similarly, make b coffee dough and refrigerate it, and then knead c cocoa dough. Note that when making b dough, use warm milk to melt the coffee powder before putting it into the bread bucket.
3.
Separate the three types of dough with baking paper, put them in a bread bucket for an hour of fermentation process, and send them to twice the size. If you don't have high requirements for the uniformity of the toast, you can knead all the dough together, add cocoa powder separately and ferment.
4.
Take out the fermented dough, vent it separately, and divide it into 12 equal parts. Fold the smooth surface of each small dough, round it, and cover it with plastic wrap to relax for ten minutes.
5.
The coffee dough is kneaded into a strip with a length of about 12cm, and the cocoa dough is rolled out into an oblong shape with a length of about 12cm. Cover about 2/3 of the coffee dough with the cocoa dough.
6.
Roll out the small white dough into a long oval shape of about 15 cm. Cover the cocoa dough completely and pinch it tightly.
7.
Knead each wrapped dough into a long strip that is 1-2 cm longer than the baking tin. All the finished dough is stacked together to form a column, and the ends are closed and pinched.
8.
Put it in a baking mold, spray water on the surface, and put it in the oven for the second fermentation, 60-70 minutes until the mold is full.
9.
Cover the toast mold and bake for 38 minutes in an oven preheated to 210 degrees.
10.
Remove the baking tin to cool, and then slice it after it has cooled completely. This is a leopard print underwear flying saucer bag made of it, with stuffing!
Tips:
1. Liquid addition is adjusted according to the water absorption rate of flour used.
2. The coffee dough uses instant pure black coffee powder, which is added without sugar and no creamer. Pour it into warm milk and melt it before adding it. It is best not to use three-in-one. The cocoa dough increases or decreases the ingredients according to the depth of the adjustment, and it is best to have a darker color of Fafuna cocoa powder.
3. Baking temperature for toast box without lid: Bake at 170°C for 38 minutes.
4. When dividing the dough, don't divide it too evenly, the leopard pattern will be more natural.
