Two-tone whipped cream bread

　　It seems that the mother of a girl who learns to make braids has also become a skill on weekends. She says that if she wants to eat cream cake, she can't just make a cake and put it directly in the bread.

WHAT YOU NEED

Ingredients

125 grams of water
4 grams of dry yeast
40 grams of fine sugar
200 grams of starch
50 grams of low-fat flour
3 grams of salt
25 grams of eggs
25 grams of butter
Cocoa powder 2 teaspoons
Water 1 and 1/2 tablespoons
80 grams of cream
10 grams of fine sugar

How TO MADE Two-tone whipped cream bread

Steps 1 to 4

1. The dough is kneaded with post-oil method to the expansion stage.

2. Mix the cocoa powder and water in the ingredients, add 245 g of dough, mix the two doughs separately, put them in a bowl of oil, cover the preservative film for basic fermentation.

3. After the exhaust is rolled, each part of the dough is divided equally into six parts, and the roll is loose for 15 minutes.

4. Each dough is rolled into an oval shape, folded back and pressed thinly on the long side, and rolled into strips from the other end of the long side.

Steps 5 to 8

5. The dough is rubbed long, and the two-colored dough is made into a double braid.

6. Finally, the dough is fermented.

7. Preheat the oven to 180 degrees, brush the eggs on the bread, and bake for 15 to 20 minutes.

8. When the bread is cold, cut it in half and squeeze it into the cream.

9.