WHAT YOU NEED

Ingredients

250 grams of high-quality flour
35 grams of whole eggs
120 grams of milk
2 grams of salt
40 g of white sugar
20 grams of butter
4 grams of flour
15 grams of cocoa powder
Cocoa powder with milk in moderation

How TO MADE The toast of the leopard

Steps 1 to 4

1. All ingredients except butter and cocoa powder are placed in a bowl and mixed evenly.

2. Add softened butter and knead until the membrane is removed.

3. The dough is removed in roughly three parts, the original dough is slightly more, the cocoa powder is divided into two parts of 5g and 10g, first wet the cocoa powder with milk, then mix evenly with the dough separately.

4. Fermented in a warm place.

Steps 5 to 8

5. The dough is fermented to twice its size.

6. Remove the dough gently and divide each dough into eight rolls, cover with a cloth and relax for 15 minutes.

7. Grind the light-colored dough into long strips that are slightly shorter than a toast box, take a dark-colored dough and wrap the light-colored dough in it.

8. Plain dough wrapped on the outside

Steps 9 to 12

9. All eight are equally good.

10. Three layers are placed in the toast box, the first three layers, the second two layers, on the gap of the first layer, the third three layers, on the gap of the second layer.

11. Together with the toast box, it is placed in the oven with the fermentation function of the oven for secondary fermentation, on top of which a damp cloth is applied to maintain humidity.

12. The dough is fermented and swells to about eight percent.

13. My toast box didn't have a lid, so I covered the surface with a layer of tin foil.

14. Then press a pan and put it in a preheated 165°C oven for 30 to 35 minutes.

15. After baking, remove the mold and dry.

16. Slice and dice

17.

Handy cooking tips

　　Do not use too much milk, knead 120 grams of milk by hand, the bread machine can be slightly more moisturized.2.Cocoa powder is first moistened with milk into a paste and then mixed with the dough.3. At each fermentation, pay attention to the observation that the surface mass increases by 1.5-2 times before proceeding to the next step.When I was doing the first step of fermentation, something happened on the way out, causing the dough to over-ferment.The oven temperature can be controlled between 160-175 degrees, depending on your oven.