Toast and coconut toast have been tried, so to challenge a new height, chocolate-flavored marble toast, on the basis of the original milk-scented toast, added cocoa powder, just good to eat, not only can be eaten, but can also be used to squeeze, squeeze and bounce back, haha~

WHAT YOU NEED

Ingredients

250 grams of high-quality flour
15 grams of milk powder
45 g of white sugar
30 grams of butter
3 grams of salt
120 grams of cold white
Dry yeast 7.5 ml
30 grams of whole eggs
15 grams of cocoa powder
Cold white 5 ml
Egg juice (brush the surface) in moderation

How TO MADE Marble toast

Steps 1 to 4

1. After the oil method, the dough is kneaded to the expansion stage, the room temperature fermentation is only 2 to 2.5 times greater, the finger dips the flour, pokes the dough, the hole does not shrink, the fermentation is good.

2. Take the dough out of the exhaust, divide it into two parts, one slightly small, then add cocoa powder and 5 ml of clean water, knead the dough into cocoa dough at the beginning will be more difficult to knead, after a while it will be better, knead evenly

3. Open the dough and wrap it in cocoa dough.

4. Put it down, cover it with a fresh film, and wake up for ten minutes.

Steps 5 to 8

5. And then it grows into a cake.

6. From top to bottom, awake for five minutes

7. Then put the scroll on the mat and open it.

8. Use a scraper to cut the dough into two slices, one of which is reserved for 2 cm and the other is cut.

Steps 9 to 12

9. Then make a braid.

10. Put the two ends of the braid together, face down, put it in the toast box, and ferment it in the oven until it is eight percent full.

11. After the second fermentation, the toast box is removed, the oven is preheated at 175 ° C, and the egg juice is brushed on the surface of the loaf of bread.

12. Put in the oven at 175°C for 35 minutes, remove the mold after curing and dry.

Steps 13 to 16

13. Cut after cooling and sealed