Zebra Print Toast

Zebra Print Toast

1. Make the middle seeds one night in advance, mix all the middle kinds of dough materials, and mix the dough for 20 minutes in the bread machine

2. Just knead the dough evenly. The surface is smooth and no film is required. Pack it in a strong fresh-keeping bag, drain the air inside, close the mouth and seal it, put it at room temperature for half an hour and then put it in the refrigerator overnight

3. Prepare all the ingredients for the main dough

4. In addition to butter, other materials and medium-type dough are placed in the bread machine for 20 minutes to knead. After a program in the bread machine, the dough is allowed to stand for 10 minutes, then add butter and knead to the complete stage, kneading a beautiful glove film.

5. Cut the dough into 2 parts, add cocoa powder, bamboo charcoal powder and water to knead one part, put the dough into two containers, wrap it in plastic wrap, and let it stand at room temperature for about half an hour. The temperature is high in summer, we are here 30 degrees every day, specifically combined with the local room temperature adjustment.

6. Once the dough is twice the original size, dip your fingers in flour and poke small holes in the dough without shrinking. The dough is pressed and exhausted.

7. Divide the dough into 8 small doughs, round them, cover with plastic wrap and let stand for 10 minutes.

8. Roll out the small dough one by one, and roll it out into a long tongue...

9. Fold it cross and put it in the mold

10. Put the dough in the oven for two times. Now the temperature is high and there is no fermentation function. Just put a cup of hot water in the oven and make two times directly, changing the hot water twice in the middle.

11. After about 50 minutes, the dough will rise to 8 minutes full.

12. Preheat the oven at 165 degrees, bake for 35 minutes, and let the grilling net cool.

13. Finished product

14. Finished product

15. Finished product

16. Finished product

Tips:

1. This time, the white shark's flour has strong water absorption, but all kinds of flour have different water absorption, so the liquid volume is for reference only, and you need to adjust it yourself.
2. Because the weather here is relatively hot, the milk is stored in the refrigerator and the medium-grade dough does not need to be warmed up! If it is winter, the liquid should be warm, and the medium-type dough needs to be warmed. The operation is slightly different in summer and winter!
3. Since each oven has different tempers, the baking temperature is only a reference value, and it needs to be adjusted according to your own oven!