Strawberry Marble Toast
1.
Polish species are made in advance, 50 water, 50 powder, 1 gram of yeast. After mixing, refrigerate for 20 hours. Or mix and ferment at room temperature to honeycomb shape. Take 50 grams when making. Knead the other ingredients except salt and butter into a ball, add butter and salt, and knead the film.
2.
Divide 100 grams from the main dough and add strawberry powder and red yeast rice powder. During the kneading process, add a little milk to melt the toner.
3.
The main dough and the dough with toner are covered with plastic wrap, and the basic fermentation is carried out until it is twice as large.
4.
After the fermentation is complete, roll the main dough into slices, and roll the colored dough into slices, and cover the surface of the main dough. Pat off the surrounding air bubbles. A few taps.
5.
For the first fold, fold one third from the left to the right. Fold one third from the left to the left to cover the previously folded part.
6.
After folding, lightly press a few times. Because I need to fold it once, press it a little longer
7.
Turn the direction of the dough. Repeat the previous fold, 3 folds.
8.
After folding, cover with plastic wrap and relax for 15 minutes.
9.
After 15 minutes, repeat the previous folding process. After folding this time, you will find that the red of the package is gradually visible from the surface.
10.
After folding and relaxing for 15 minutes, roll it out slightly. Don't roll it too thin. Divide the dough into 3 or 4 strips.
11.
Weave the divided strips into braids. Pinch tightly at the end. The ends of the braid fold down and meet at the bottom.
12.
Put it into the water cube for 2 fermentations. Ferment until the mold is 9 minutes full. Close the lid.
13.
Oven 180 degrees, 35 to 40 minutes. Demould immediately after baking. Seal and store after spreading cool.
Tips:
1. Toner can feel like you choose. Strawberry powder is not recommended to be added separately, as the color will be darker. 2. When adding Polish seeds to the main dough, tear them into small pieces as much as possible. 3. Don't ignore the relaxation every time, the relaxation time is not enough, and the dough will shrink when it is rolled. 4. In the same way, the marble pattern can be made of matcha, cocoa, bamboo charcoal and so on. 5. When braiding the braid, try to keep the lines outward. 6. Because the recipe has been reviewed and cannot be modified, those who have problems can directly add me VX: nana1030cat (famous gourmet master)
