Marble Honey Bean Toast


High-gluten flour 300g
cocoa powder 30g
butter 25g
milk 150g
Sugar 35g
salt 3g
yeast 3g
Honey Red Bean Moderate (for your own preference)

In addition to butter and honey beans, put them in a wash basin, stir evenly with chopsticks, and put in the refrigerator to refrigerate for 30 minutes.

Knead the moist dough until it can be pulled into a film, add butter, and knead to the full expansion stage.

Separate one-third of the dough and add cocoa powder, knead evenly.

Roll out the white dough with a rolling pin, about the width of a toast box, and evenly spread honey beans on top. Roll out the cocoa dough, spread it on top of the honey beans, then roll the dough tightly, roll it into long strips, fold it in half, rub the long strips again, and repeat twice.

Secondary fermentation. Put a tray of hot water on the bottom of the oven, put the toast box on the grill, and the oven will ferment for 60 minutes to make the dough become 90% full.

Preheat the oven at 170 degrees for 35 minutes. Immediately after taking out, pour out the toast and let it cool and slice.

The practice of marble honey bean toast Step 6

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