Cocoa Honey Bean Two-Tone Toast (Tangzhong)

Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Advanced.

Step-by-Step Instructions for Cocoa Honey Bean Two-Tone Toast (Tangzhong)

Tear 1 slice of cheddar cheese into pieces, add 70g of milk.

Heat on low while stirring until the cheese melts, then add 20g of high-gluten flour.

Quickly stir to form a dough, remove and let it cool, cover with plastic wrap and refrigerate for 60 minutes before use.

Knead the dough ingredients using the fold and press method until it becomes stretchy.

Take 200g of dough and knead in the honey beans. Prepare 2 tbsp of cocoa powder with 1 tbsp of water.

Mix the cocoa powder with water and knead into another portion of dough.

Let the kneaded dough ferment.

Ferment until doubled in size.

After fermentation, remove the dough, deflate it into 2 portions, cover with plastic wrap and let it rest for 15 minutes. Shape the cocoa dough into a square about 20cm in length and width, and the honey bean dough into a square about 16cm in length and width.

Place the honey bean dough on top of the cocoa dough.

Gently roll up the dough.

Place in a toast mold and ferment until 90% full.

Cover and bake in a preheated oven at 180 degrees for 35 minutes, then remove from the oven and immediately remove from the mold.