Zebra Toast
1.
The ingredients except butter are put into the bread bucket in liquid order. Select the kneading function, and until the dough is smooth, add small pieces of butter and continue kneading until the dough comes out of the film.
2.
The dough is divided into three parts according to 2:1:1=(white: cocoa dough: dark black cocoa dough). Add cocoa powder and dark black cocoa powder to two parts in a ratio of 1, respectively, and knead until smooth.
3.
Knead the dough until it is smooth, cover it with plastic wrap, and ferment to twice its size, and then the exhaust will relax.
4.
Divide the cocoa dough and dark cocoa dough into 6 equal parts, and the white dough into 12 equal parts.
5.
Take a portion of the white dough and roll it out to the size of the mold.
6.
Take another portion of the cocoa dough and roll it out to the size of the mold.
7.
One layer of white cocoa colored dough.
8.
The colors are overlapped.
9.
The steps for deep black cocoa dough are as steps 5, 6, and 7.
10.
Put the superimposed dough into the mold and ferment until the mold is eighth full, then cover it and continue to ferment until it is full.
11.
Preheat the oven at 165 degrees and bake for 30 minutes.
Tips:
This zebra pattern has been made twice this year, and I particularly like this kind of interlaced colors with distinct colors. The taste is multi-layered, but simple but very different.
Reminder: Each dough can be rolled in different lengths. This way, the zebra pattern is more realistic. Take the baked toast out of the oven and let it cool down. If the toast is not taken out in time, it will produce steam. This formula is just enough for two small square molds. The black dough is made with dark black cocoa powder, which can also be replaced with bamboo charcoal powder.
If you can’t finish eating toast, you can slice it and put it in a sealed bag. You can take it out in the refrigerator and heat it when you want to eat it. Add some ingredients to make a sandwich.
