Tangzhong Marble Toast

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

Detailed Steps for Making Tangzhong Marble Toast

Pour the ingredients for tangzhong into a pot, heat over low heat to around 65 degrees, remove from heat. Stir constantly to prevent sticking. Cool down, cover with plastic wrap, and refrigerate for an hour.

Except for butter and salt, pour all main dough ingredients into the bread machine. Add tangzhong as well. Start a kneading program, approximately 28 minutes.

After about 10 minutes, add softened butter and salt, continue the kneading program.

Knead the dough until it reaches the expansion stage.

Take out 120g, knead in bamboo charcoal powder, let it ferment in a warm place.

Fermented dough.

Knead to release air, rest for 15 minutes.

Roll the original dough into a rectangular thin sheet.

Roll the bamboo charcoal dough into a smaller rectangular thin sheet than the original dough.

Place the bamboo charcoal sheet on top of the original dough.

Fold in half, then roll up. Rest for 15 minutes.

Roll into a rectangular thin sheet.

Fold in half again, rest for 15 minutes.

Roll into a rectangular shape.

Cut into three sections as shown.

Braid the sections.

Place in a toast box to ferment in a warm place.

Ferment until 80% full.

Cover and place in preheated oven (150 degrees) on lower rack, bake with both top and bottom heat for 35 minutes, then remove immediately.

Let cool and slice.

Beautiful marble pattern.

Finished product.

Finished product.