Cocoa Marble Toast

Since I first tried refrigerated fermentation, I fell in love with this method, not only not tired, but also easy to get out of the film.

Since I first tried refrigerated fermentation, I fell in love with this method, not only not tired, but also easy to get out of the film.

Material

Chilled medium
High Pink (Golden Statue) 30g
water 4 tablespoons
salt 1 g
yeast 1 g
Main dough
Low-gluten flour 60g
milk powder 10 grams
Whole egg liquid 35g
White sugar 50 grams
fresh cream 32 grams
Unsalted butter 21g
cocoa powder 15 grams

All the medium-sized raw materials are kneaded into a ball and refrigerated and fermented in the refrigerator for 17 hours.

Cocoa Marble Toast Step 1

Mix cocoa powder with 4 teaspoons of water in advance.

The middle seeds are torn into small pieces, and the ingredients other than butter are added and kneaded until they form a lump. Add butter and mix for about 2 minutes at level 3. After removing 1/3 of the dough, knead the remaining until smooth and thin.

Cover 2/3 of the dough with plastic wrap and leave to warm for about 30 minutes.

Mix the remaining 1/3 of the dough with the cocoa powder that has been adjusted to water, and continue to knead it to a complete state. Place in other flour basin, cover with plastic wrap and leave to ferment for about 30 minutes.

Divide the white dough and cocoa dough into 4 equal portions, cover with plastic wrap, and leave for about 15 minutes for intermediate fermentation.

Cocoa Marble Toast Step 6

Roll out all the dough into a square shape with a diameter of about 20 cm. (This is too busy to take pictures)

Every two white and two cocoa dough form a group. White dough and colored dough are overlapped with each other and rolled to a length slightly longer than the bread mold. (This is too busy to take pictures)

After rolling, pinch the seams together and glue them together. Cut it in the middle and cut it into three parts, leaving a little at the end not to cut. (This is still busy and not free to shoot)

With the patterned part facing up, weave it in three braids and put it into the toast mold. (No time to shoot)

Put a bowl of hot water in the oven for final fermentation. Ferment for about 50 minutes.

At the end of fermentation, brush the egg liquid on the surface.

Put it in a preheated 170 ° C oven, lower layer, heat up and down, cover with tin foil at 10 minutes, color it in about 42 minutes, take out and release immediately.

Cocoa Marble Toast Step 13

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