Cocoa Cloud Toast

Flavor: Other; Process: Baking; Time: One day; Difficulty: Advanced.

Cocoa Cloud Toast Cooking Steps

Prepare the ingredients and soften the butter. If the orange peel is too dry, soak it in a small amount of rum for a while.

First, make the scalding ingredients by mixing all the ingredients together.

Knead into a dough and let it cool. You can wrap it in plastic wrap and put it in the refrigerator to cool quickly.

For the main dough ingredients, except for salt, butter, and orange peel, put all the ingredients into the bread machine to knead the dough.

Knead for about 10 minutes, then add salt and butter and continue kneading.

Knead until a thin film is formed, then add the softened orange peel (remove the water) and knead evenly.

Roll into a ball and ferment the dough, 28 degrees, for about 40 minutes.

Mix the cocoa milk crumble ingredients and put them in a pastry bag for later use.

Divide the fermented dough into 2 parts and let it rest for 15 minutes.

Roll out the dough, flip it over, flatten the bottom edge, and squeeze half of the milk crumble filling on top.

Roll up, making sure both are the same length, about 25 centimeters.

Do not cut the top, cut into 3 strips.

Braid into 3 strands.

Flip it over and roll it up from the top, forming a ball shape. Do not roll it too tightly. Put it in a water cube toast box to ferment.

Ferment until the mold is 8-9 full, brush the surface with egg liquid, sprinkle with a little sugar granules for decoration, or nuts if desired.

Bake in the lower layer of the oven at 180 degrees for 25-30 minutes.

Take it out of the oven, shake out the heat, remove it from the mold, and let it cool.