#柏翠大赛#two-color Toast
1.
The raw materials of the middle kind of dough: high-gluten flour, high-sugar-tolerant yeast.
2.
Mix the high-sugar-tolerant yeast with water and pour it into the high-gluten flour, stir evenly with chopsticks, and put it in the refrigerator to ferment for 10 hours.
3.
The raw materials of the main dough: medium type dough (already prepared), eggs, milk powder, salt, sugar, cocoa powder, and high-gluten flour.
4.
Olive oil is also included in the raw material of the main dough.
5.
Add medium-type dough, sugar, eggs, high-gluten flour, and milk powder into the bread machine for kneading.
6.
When the dough is formed, add salt and continue the kneading process.
7.
The dough is smooth, and when you can pull out the film with a complete and smooth edge, add olive oil to continue kneading the dough, fully infiltrate the olive oil into the dough, and divide the dough into two equal pieces after kneading.
8.
A piece of raw dough, covered with plastic wrap, and fermented at room temperature.
9.
Pour the other piece of cocoa powder, and then knead the dough until the cocoa powder and the dough are evenly mixed and can be covered with plastic wrap and ferment at room temperature.
10.
After the two pieces of dough were fermented for nearly two hours, the dough swelled, and small pits that did not rebound obviously appeared when pressed with fingers.
11.
Take out the two types of dough and vent, divide them into six equal parts, then round them into a circle, cover with plastic wrap and let stand for 10 minutes.
12.
Two 450g toast boxes, I used two methods for shaping. The first method: Take out 3 raw doughs and 3 cocoa doughs, and roll them into a circle.
13.
Take out a round dough piece, stack it together, roll it out a few times, and then fold it from both sides to the middle
14.
Roll a few times after folding.
15.
From top to bottom, roll twice.
16.
Put it into the toast mold, the remaining dough pieces are made in this way, put in the mold, cover the toast box, and put it in the oven for secondary fermentation.
17.
The second method: After rolling the remaining 6 doughs into round cakes, fold them into strips from top to bottom, seal and close them, let them rest for a few minutes, and then knead them again.
18.
Then, knead the heads of two different colored doughs and twist them together like a twist, and knead the tails together.
19.
Tie the twist braid into a round knot and fix the two ends.
20.
Process the remaining dough in turn, put it in the toast box, cover it, and enter the oven for secondary fermentation. Fermentation took 1 hour and 20 minutes, and the toast box was eighth full and taken out. The preheated oven was heated to 190 degrees and the heat was 170 degrees. After the preheating was completed, put in the toast box and bake for 52 minutes. The soft two-color toast it is done.
21.
Finished product.
22.
Finished product.
Tips:
1. The water absorption of flour is different, and the amount of liquid added should be determined according to the characteristics of the dough you are using.
2. Without olive oil, you can also use butter and corn oil instead.
3. Toast dough must reach the legendary glove film to achieve the effect of drawing, so be sure to knead the dough out of the glove film.
4. Different patterns of dough will have different patterns. Friends can experiment with other methods to have different effects.
5. The second fermentation must be sent to 80% full before roasting.
6. Salt should be added after the dough is formed, so that the tendons will emerge faster.
7. Cocoa powder can also be replaced with matcha powder, red yeast rice noodles, etc.
