How to make checkerboard toast

Posted in Baking recipes

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    Knead the ingredients for Zhongzhong dough into a dough and place it in the refrigerator to ferment for 10 hours.

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    Main dough ingredients: bread flour, sugar, milk powder, eggs, high-sugar resistant yeast, cocoa powder, salt, olive oil.

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    Cut the medium-sized dough into small pieces and put it into a cooking machine, then add bread flour, milk powder, eggs, high-sugar yeast powder, white sugar, and water, and slowly knead into a ball.

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    After adding salt, stir the dough quickly until there is firm gluten.

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    Add olive oil, slowly mix the oil and dough evenly, then quickly beat the dough until thin gluten can be pulled out, divide the dough into 2 parts, and collect one part. After rounding, place in a basin to ferment.

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    Add cocoa powder to another portion and knead the cocoa powder evenly into the dough. I first beat it with a chef's machine at slow speed for 2 minutes, then took it out and kneaded it evenly with my hands. Mainly because of fear After beating, round the cocoa dough and place it in another basin to ferment.

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    Let the two types of dough rise at room temperatureyeast.

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    The volume of the fermented dough has increased, and there is air in the dough when you pat it with your hands.

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    Divide the two types of dough into 4 equal parts, round them up and let them rest for 10 minutes.

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    Roll out each piece of dough, turn it over, flatten the bottom, roll it up from top to bottom, and let it rest for 15 minutes again.

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    When letting it sit, cover it with plastic wrap to prevent it from drying out.

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    Put the dough down and deflate it, roll it out, turn it over, flatten the bottom, and roll it up again.

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    Pinch the seal. If there are air bubbles, you can use a toothpick to pop them.

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    I used 2 450g water cube toast molds, a total of 8 rolled bread embryos, 2 pieces of white dough and 2 pieces of cocoa dough were put in order (as shown in the picture) In the mold.

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    Put the bread embryo into the oven and use the fermentation function. Add a bowl of hot water for the second proofing, until it is 9 minutes full. Preheat the oven in advance, set the upper heat to 160 grams, the lower heat to 180 degrees, bake for 30 minutes, and then bake at 150 degrees for 5 minutes before taking it out of the oven. After taking it out of the oven, shake the baking pan, unmold and let cool.

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    My favorite checkerboard toast is here.

Tips

The temperature and time settings of the oven need to be adjusted specifically according to your own oven. I am here just a reference. The cocoa powder can be dissolved in warm water in advance and then added to the dough to make it easier to knead evenly. If you like it sweeter, you can increase the amount of sugar. The water absorption of flour is different. Do not add water all at once. Add it in small amounts multiple times. The amount of liquid to add is determined according to the dry humidity of the dough.