Cocoa Two-Tone Toast

Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.

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

Mix all the main ingredients in a bowl to form a dough.

Refrigerate and ferment for about 15 hours until the dough has doubled or tripled in size.

Except for cocoa powder, all the additional ingredients are for the main dough. Tear the fermented main dough into pieces, put them in a bread machine, add sugar and egg.

Add the additional bread flour and yeast from the ingredients.

Start the kneading program, then add softened butter after 10 minutes of kneading.

You should be able to pull out a thin membrane of dough.

In my bread machine, the kneading program lasts for 30 minutes, and at the end, the dough should have just reached the expansion stage.

Divide the dough into two portions. Use one portion to make a loaf of bread. Then take out 1/3 of the other portion, add cocoa powder, and about 3 grams of water. Knead the cocoa powder into the dough.

You should be able to pull out a thin membrane of the cocoa dough as well.

Ferment the cocoa dough in a warm and humid place until it doubles or triples in size.

Similarly, ferment the white dough in a warm and humid place until it doubles or triples in size.

The white dough and cocoa dough should be in a 2:1 ratio. After fermentation, let both doughs rest and relax for 10 minutes.

Roll out each dough into a rectangle of similar size, then stack them together.

Roll them up to the length of the toast box.

Place the rolled dough into the toast box.

Put it in the oven, spray water inside the oven, turn on the fermentation function, and ferment until 80% full.

Preheat the oven to 180 degrees Celsius for 5 minutes, then bake covered for 35 minutes. If there is no cover, cover with foil after about 15 minutes to prevent the top from burning.

When the toast is done, shake the toast mold before removing it from the oven to prevent it from collapsing or deforming.