Three-color Toast
1.
After the oil method, knead to the complete expansion stage
2.
Take out the kneaded dough and divide it into four equal parts. Add cocoa powder and matcha powder to the two parts respectively. Place them in a warm place and ferment to double their size.
3.
After fermenting the dough, tap it to exhaust, cover with plastic wrap, and wake up at room temperature for 15 minutes
4.
When the dough is proofed, prepare the dried fruit. Here I used dried cherries and dried cranberries. If there is no dried cherries, it is good to use all dried cranberries.
5.
Roll out the matcha-flavored dough and cocoa-flavored dough into rectangles
6.
Roll up, squeeze tightly at the closing, cover with plastic wrap, set aside
7.
One part of the original dough is rolled out and put in dried cranberries, rolled up and pinched tightly at the seal
8.
Roll out another portion of the original dough, add dried cranberries, roll up, and pinch the seal tightly
9.
It’s all rolled up, the length of the noodle roll is slightly shorter than the toast box.
10.
Put the four noodle rolls into the toast box, put the two original ones diagonally, put them in the oven for secondary fermentation, only 9 minutes full mold
11.
Preheat the oven, cover the toast box, middle and lower, upper and lower heat, 180℃, 45min
12.
After baking, take it out, lightly throw out the heat, put it on the side to cool down to prevent the waist from collapsing, and finally release the mold and cut it~
Tips:
When adding matcha powder and cocoa powder to knead, it is difficult to knead at first. You can add 5ml of water. After slowly kneading, the oil method is to put all the ingredients except butter in the bread machine and select a kneading program. After all the ingredients are kneaded into a dough, add the butter that has been taken out in advance to soften at room temperature, and knead until it is fully expanded.
