Two-color Toast
1.
All Chinese raw materials: 280 grams of high powder, 190 grams of milk, 4 grams of yeast, knead into a dough
2.
Put it in the refrigerator to ferment for 17 hours
3.
Put all the ingredients except the butter into the bread bucket according to the liquid ingredients first, then the flour. Of course, there are also torn pieces of medium dough
4.
Select the program "IMIX", set the time to 20 minutes, start the machine and start mixing. Knead the dough until it is slightly smooth and add softened butter. Then select another "IMIX" program, the time is also 20 minutes, until the kneading is completed. After kneading is finished, divide into 2 equal parts after taking out
5.
Half of it is added with 25 grams of melted dark chocolate
6.
Then choose another "IMIX" program, the time is 5 minutes, until the kneading is completed
7.
The chocolate dough is naturally fermented at room temperature for 30 minutes
8.
The white dough is also fermented for 39 minutes at room temperature
9.
After the fermentation is complete and exhaust, divide the chocolate dough into 4 portions each, round and relax for 15 minutes
10.
The white dough is also divided into 4 parts, rounded and relaxed for 15 minutes
11.
The loosened chocolate dough is rolled into strips
12.
Roll the loose white dough into an oval shape
13.
Wrap it in white dough
14.
Do them one by one and rub them separately
15.
Put the four noodles into a tic-tac-toe and cross them together
16.
Place the two adjacent ones, the lower one on the upper one, and make a circle counterclockwise.
17.
Take the other way around, always the lower one on the top, and make a clockwise turn.
18.
Repeat this way, one more counterclockwise
19.
Tighten the tail, then gently roll in the tail part by hand, and finally roll the entire dough into a suitable size
20.
Put the rolled dough into the bread machine barrel to start the fermentation process, the default is 2 hours
21.
After brushing the egg mixture, start the baking process, the default is 30 minutes
22.
At the end of the procedure, put on gloves and take out the bread, and keep it sealed after cooling thoroughly.
23.
At the end of the procedure, put on gloves and take out the bread, and keep it sealed after cooling thoroughly.
