Two color toast

Two color toast

Introduction:

"The recipe is actually a kind of Hokkaido soup, but this morning I tasted the slices and found that the taste is not as good as I thought. Although the taste of Matcha and cocoa powder is not strong, it is enough to affect the original strong milk flavor. In appearance, the amount of white dough seems to be less, the color of Matcha and cocoa is slightly more, and the color ratio is monotonous. Next time, you can leave more white dough and roll one more circle when rolling. The section will be better. In addition. It's 190 degrees on the fire. The color on the surface is a little heavy. You can lower it next time. "

Production steps:

Step 1: put all the ingredients of the soup into a small milk pot and mix well with a wooden spatula.

Step 2: boil over low heat and stir with a wooden spatula until mushy. Take out to cool, cover with plastic film, refrigerate for 60 minutes and set aside.

Step 3: mix all the powder materials (except Matcha powder and cocoa powder) in the dough, dig a hole in the flour pile, pour in all the liquid materials and soup seeds, and leave the butter on.

Step 4: stir with a scraper to form flocs.

Step 5: transfer to non stick silicone pad and continue kneading.

Step 6: check a small piece of dough from time to time until a rough film appears.

Step 7: add softened butter.

Step 8: continue kneading until there is a large glove like film which is not easy to break.

Step 9: weigh the dough (540g this time) and divide it into 2 portions (270g each). Each dough was further divided into a large one and a small one (this time divided into 150g and 120g).

Step 10: take two small dough of 120g, knead into Matcha powder and cocoa powder respectively. Knead 4 dough, cover with plastic film for basic fermentation.

Step 11: basic fermentation until the volume is doubled.

Step 12: after the basic fermentation, take out the dough, exhaust, round, cover with plastic film and relax for 15 minutes.

Step 13: flatten the primary color dough and roll it into a rectangle slightly smaller than the width of the mold. Flatten the Matcha and cocoa dough and roll it into a rectangle slightly smaller than the primary color dough. If the dough is not easy to form, it can be relaxed for another 15 minutes.

Step 14: put Matcha and cocoa dough on the top of the primary color dough respectively, leaving a certain gap on the four sides.

Step 15: roll up the dough from the top to the bottom to form a roll, pinch the bottom to close the mouth, and put the roll into the toast box.

Step 16: cover with plastic film, ferment twice until 8 minutes of the mold is full, then cover with plastic film.

Step 17: preheat the oven, heat 190 ℃ and 200 ℃ for 30 minutes.

Step 18: after coming out of the oven, vibrate the mold for several times, demould immediately, cool it in the air, and seal it with fresh-keeping bag.

Materials required:

High gluten flour (soup): 25g

Qingshui (soup): 125g

High gluten flour (dough): 270g

Soft sugar (dough): 30g

Salt (dough): 1 / 4 tsp

Yeast (dough): 2 teaspoons

Whole egg liquid (dough): 43g

Light cream (dough): 30g

Fresh milk (dough): 27g

Milk powder (dough): 5g

Tangzhong (dough): 92g

Butter (dough): 25g

Matcha powder (dough): 1 / 21 / 4 tsp

Cocoa powder (dough): 1 teaspoon

Note: 1. The moisture content of dough is large, if kneading by hand, it should be transferred to non stick silicone pad after stirring into flocculent with scraper. Knead in the basin, the dough will stick to the bottom and edge of the basin, it is difficult to get down. 2. Matcha powder and cocoa powder can be dissolved in a small amount of water, which makes it easy to knead into the dough faster. The color dough should be rolled shorter than the length and width of the primary color dough, and placed on the primary color dough, with a certain gap on the four sides. If the gap is small, the two sides of the roll may expose the colored inner dough after the second hair, and the baked product is not beautiful enough.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet