Cocoa Bicolor Toast

Taste: Milky; Process: Baking; Time: Several hours; Difficulty: Ordinary.

Cocoa Bicolor Toast Cooking Steps

Cheese dough (tangzhong): 1 cheese slice, 70g fresh milk, 20g high-gluten flour.

Tear the cheese slice into small pieces, add fresh milk, and cook over low heat while stirring until the cheese melts. Then add the flour and quickly stir into a dough. Take it out and let it cool, cover it with plastic wrap, and refrigerate for 60 minutes for later use.

Ingredients: 260g high-gluten flour, 40g granulated sugar, 1/4 tsp salt, 4g instant yeast, 130g water, 20g unsalted butter.

Mix all the ingredients in step 2 to form a smooth dough.

Add unsalted butter and stir to form a dough with elasticity.

Take about 200g of dough, add high-temperature resistant chocolate chips and knead well.

Add unsweetened cocoa powder and a tablespoon of water to the remaining dough and mix well.

Let both doughs ferment in a warm place until doubled in size. Take out both doughs, roll them into balls, cover them with plastic wrap, and let them rest for 15 minutes.

Shape the cocoa dough into a square with a side length of about 20cm, and shape the chocolate chip dough into a square with a side length of about 16cm. Place the chocolate chip dough on top of the cocoa dough after flipping it over.

Gently roll up the dough.

Place it in a toast mold.

Finally, let it ferment until it is nine-tenths full, then put it in a preheated oven at 190 degrees for 35 minutes. Remove from the mold immediately after baking.