The beauty of crisscross

The beauty of crisscross

Introduction:

"The greatest pleasure in making bread is that the results are not completely controllable. Although all kinds of preparations have been made at the beginning, the result is likely to be different from the goal due to a little operational problems. This time, we still use the recipe (750g small) of cocoa two-color bread from sister liberty. Last time, we used the method of braiding and twisting in reference books. This time, I want to do it another way. In other words, I've seen cake and biscuit in chequered style, but I haven't seen bread yet. So this time, I'm going to make a chequered toast. In practice, there are still some problems with the previous assumptions, and the final product is a little out of shape. However, fortunately, we can still see the general appearance. We can only say that if we want to do better and more beautiful, we need more practice. Ingredients: A. 300g high gluten flour, 4G instant yeast, 48g sugar, 4G salt, 30g egg liquid, 173G milk, 30g butter, B. 12g cocoa powder, 12g water

Production steps:

Step 1: put the other materials except butter and yeast in a into the bread barrel, fix the inner barrel, start the "noodle" program, set the program time for 25 minutes, and start the program

Step 2: after about 5 minutes of the procedure, all the ingredients have formed a dough. Press the "pause" button and let the dough stand for 20 minutes

Step 3: when the time is up, sprinkle the yeast on the surface of the dough, press the "pause" button again to continue the "dough blending" process until the end of the process

Step 4: add butter, restart the "he mian" program, set the program time 25 minutes, start the program

Step 5: mix the cocoa powder in B with water

Step 6: mix well and set aside

Step 7: at the end of the procedure, take 310G of dough and add the mixed cocoa powder

Step 8: knead evenly

Step 9: put the cocoa dough and white dough into two pots for basic fermentation

Step 10: ferment to about 2 times the size

Step 11: after the fermentation, take out the dough and put it on the chopping board. After exhausting, divide it into the required weight (please refer to the last remarks)

Step 12: round and relax for 10 minutes

Step 13: roll the relaxed dough into an oval shape

Step 14: thin the long bottom edge after turning over

Step 15: roll up from top to bottom

Step 16: roll all the dough in turn

Step 17: in the order from bottom to top, the colors are crossed and placed in the bread barrel

Step 18: start the fermentation and baking process, take out the bread after the end of the process, cool it and seal it

Step 19: Note: when dividing the dough, according to the principle of "heavy at the bottom and light at the top", you can refer to the schematic diagram of the cross section in the following table. The same position in the two tables represents the color and weight of the dough respectively; there may be a little loss during the operation, so you can reduce the weight of the dough accordingly

Materials required:

High gluten flour: 300g

Instant yeast: 4G

Fine granulated sugar: 48g

Salt: 4G

Egg liquid: 30g

Milk: 173G

Butter: 30g

Cocoa powder: 12g

Water: 12g

Note: 1. Still increase the amount of milk, my high flour seems to have better water absorption; 2. In the final fermentation and baking process, the whole process time is fermentation for 1 hour and baking for 40 minutes. If it is found that the fermentation is not complete when the fermentation is about to end, you can press the pause key, this action can stop the program for 45 minutes, and continue the previous program when the time is up; 2 During this period, you can press the pause key again at any time to end the stop action to continue the program;

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet