Two-color Whole Wheat Toast

Name: Two-color Whole Wheat Toast
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 260g High-gluten flour; 40g Whole wheat flour; 28g Whole egg liquid; 35g Soft white sugar; 3g salt; 4g yeast; 6g cocoa powder; a little almond slices; 205g milk; 28g butter

by White~Mist (from Tencent.)

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

5

Many people don’t like to eat whole wheat bread, and the taste is rough, especially children don’t like it even more. So although the toast this time is whole wheat toast, in order to ensure the taste of the bread, the whole wheat flour is generally not added too much. , But because it contains wheat bran, and the oil and sugar content is not high, it is relatively healthy. With a little cocoa powder added, would the child not like such a beautiful two-color toast?

Two-color Whole Wheat Toast

1. Put 150 grams of high powder, 4 grams of yeast, 15 grams of sugar, and 145 grams of milk into a bowl. You don’t need to knead well, just use chopsticks to stir and mix well.

2. Cover with plastic wrap and ferment to two or three times the size

3. 110 grams of high flour, 40 grams of whole wheat flour, 20 grams of sugar, 28 grams of egg liquid, 3 grams of salt, 72 grams of milk, all the raw materials and fermented starter are mixed evenly, and the stage is soft and smooth

4. Knead until the gluten is expanded, add 28 grams of butter, and continue to knead to the complete stage

5. Take out a small part of the dough, put the remaining dough into the cocoa powder 3-5

6. Round up and ferment in a warm place. Fermentation to 2-2.5 times the size (about one hour)

7. Take out the dough, divide the cocoa powder into two doughs, the one with the original color, and let it rise for 20 minutes

8. The dough is arranged into long strips

9. Braided into a braid, put it in a toast mold, and ferment the toast mold until it is 7-8 minutes full

10. Brush the egg mixture, put in the almond slices, put it in the preheated oven at 165 degrees, about 40 minutes, take out the mold, and let it dry to the temperature of the palm of your hand, then bag it and keep it sealed