Huahua beef toast

Huahua beef toast

Introduction:

"I've wanted to make this Huahuaniu toast for a long time, but I always feel that kneading two colors of dough is a very troublesome thing. I got up earlier yesterday, kneaded the dough, baked it in the afternoon, and finally finished the product today. I haven't used cocoa powder to make bread. I thought adding a little would be enough. Who knows I added it three times before I felt the color was OK. The two kinds of dough are divided into 12 portions. It's more troublesome to make small dough. It's better to make them into long strips. Next time, we'll make them into 6 portions. This time, the baking temperature has been raised by 5 degrees, because the previous toast always shrinks. This time, it's changed to 185 degrees and 40 minutes. It seems that the temperature is a little high and the bottom of the toast is a little thick. Next time, we should lower the temperature by 5 degrees and extend the time by 5 minutes. "

Production steps:

Step 1: except for butter, put materials in the order of putting liquid first and then solid. Place salt and sugar diagonally, yeast in the middle.

Step 2: use a rubber scraper to stir slightly, so as not to lift the dry powder when the toaster stirs.

Step 3: start a 15 minute kneading procedure, add softened butter at the end, and then start a kneading procedure.

Step 4: when there are ten minutes left, pause, take out half of the dough, add cocoa powder, and continue kneading.

Step 5: just pull out the transparent film.

Step 6: knead the white dough with hands for a few minutes to pull out the transparent film.

Step 7: round the two dough, put them into the container, cover them with plastic film and ferment.

Step 8: ferment the dough to 2.5 times of its original size. Dip your fingers in the flour and poke a small hole. It won't shrink or collapse.

Step 9: take out the fermented dough, weigh out the total weight, divide it into 12 equal parts, exhaust again and roll round. Then cover with plastic film and relax for 15-20 minutes.

Step 10: after relaxation, round again, and put the two colors into the toast box alternately.

Step 11: interleave all.

Step 12: second fermentation to 8 minutes full. (the fermenter is a little full. The lid can hardly be closed.)

Step 13: preheat oven, 185 degrees, middle and lower layers, heat up and down, bake for 40 minutes. Demould quickly after discharging. (the two white pieces on the top are flour. The second hair is too full. I dip my finger in the flour and press it down a little. I can't get rid of what's left.)

Materials required:

Bread flour: 160g

Common flour: 110g

Cocoa powder: 10g

Salt free butter: 20g

White granulated sugar: 10g

Salt: 1g

Yeast powder: 3 G

Whole egg liquid: 56g

Water: 125g

Note: the amount of liquid should be increased or decreased according to the water absorption of flour. The baking temperature is adjusted according to the oven temper.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet