Double toast

Double toast

Introduction:

"One toast, double enjoyment, two flavors, milk and chocolate, no matter when and where, are perfect match"

Production steps:

Step 1: put the white dough material into the bread maker except butter, beat the flour until smooth 20 minutes before the dough stop, then add 20 grams of butter, and then repeatedly use the time before 20 minutes to beat the flour until the film can be pulled out, the edge of the hole is round, and the fermentation is 2.5 times larger

Step 2: in addition to butter, put the chocolate dough into the bread maker, beat the flour 20 minutes before the dough stop until smooth, then add 20 grams of butter, and then repeatedly use the time 20 minutes before beating the flour, until the film can be pulled out, the edge of the hole is round, and the fermentation is 2.5 times larger

Step 3: take out the white dough, squeeze and spread it

Step 4: take out the chocolate dough, squeeze it and spread it out

Step 5: the chocolate dough is slightly smaller than the white dough and overlaps

Step 6: roll it into a cylinder from the outside to the inside, put it into the bread mold, and finally ferment for 8 minutes

Step 7: sweep the egg liquid on the dough, the oven temperature is 180 degrees, the lower layer, about 35 minutes, the success

Step 8: double enjoyment

Step 9: double enjoyment

Materials required:

Milk powder: 5g

Sugar: 35g

Salt: 2G

Eggs: 30g

Yeast: 4 g

Milk: 110g

Cocoa powder: 15g

Egg yolk: 40g

Egg liquid: right amount

High flour: 200g

Butter: 20g

Note: because we have only one bread maker, we put the first dough in the refrigerator, wait until the second dough is finished, and then take the dough out of the refrigerator and ferment together. It's almost the same.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other