Cocoa Two-Tone Toast

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

Step-by-Step Guide to Making Cocoa Two-Tone Toast

Tangzhong Ingredients

Shred the cheese, add to the milk, heat on low heat, stir until the cheese melts

Pour in the flour, quickly stir

Form a dough, turn off the heat, let it cool

Cover with plastic wrap, refrigerate for 60 minutes before use

Dough Ingredients

Pour the tangzhong and the dough ingredients except for butter and cocoa powder into the bread bucket

Start the kneading function, default 13 minutes, knead into a dough

Add butter, start the kneading function again, set time for 30 minutes

Knead until the dough can be stretched into a thin film

Take 200g, shape into a round ball, place in a bowl for basic fermentation

Add 1 tbsp water and cocoa powder to the remaining dough, knead evenly

Place in a bowl for basic fermentation

White dough doubles in size

Cocoa dough doubles in size

Take out, shape into a round ball, let it rest for 15 minutes

Roll out the cocoa dough into a 20cm square

Roll out the white dough into a 16cm square, place on top of the cocoa dough

Roll up into a cylindrical shape

Place in a toast box for final fermentation

Dough rises to 90% full, cover

Bake in the oven, middle-lower rack, 180 degrees Celsius, for about 30 minutes

Remove from the oven

Unmold

Cool and slice