Marble toast (illustrated in detail)

Published Feb 20, 2022 at 12:50pm ET

The moment you slice your toast, youll be surprised! Beautiful marble patterns not only add to the appearance of toast, but also enrich the flavor of cocoa and bitter taste.

Food Material List

1 Strong flour 250g
2 Cocoa powder 20g (about 3 tablespoons)
3 water 175g
4 White granulated sugar 35g
5 butter 30g
6 salt 2G (about 0.5 spoon)
7 warm water 5 ml (1 spoon)
8 yeast 3G (1 spoon)

Operational steps

1 High gluten flour, water, sugar, salt and yeast are kneaded into dough. Butter added by post-oil method: The dough is kneaded until the rough film can be pulled out, then the softened butter is added, and then the dough is kneaded until the whole and uniform film can be pulled out.
2 The dough wakes up at room temperature only twice as big, and then kneads, compresses, exhausts and rolls.
3 The dough is divided into two pieces of similar size.
4 Take the slightly smaller dough and knead in cocoa powder and 5 ml warm water.
5 In the process of kneading cocoa powder, it will not go smoothly at first. Slowly kneading can make even cocoa dough.
6 Roll and flatten the white dough and wrap it in cocoa dough.
7 The dough is put down at the end, rounded and relaxed for ten minutes.
8 The loose dough is flattened and rolled into a bovine tongue with a rolling pin.
9 Roll it up from one end of the short side, close it tightly and place it facing down, relax for five minutes.
10 Turn the dough 90 degrees (long side to yourself).
11 Roll the dough along the long side.
12 Use a scraper to cut two holes in the dough, one of which is reserved for 2 or 3 centimeters, and the other is cut.
13 Turn the incision upside down.
14 Shape dough by braiding. Braided and lengthened the dough over and over again to make the toast look good.
15 Knit from scratch and close the tail tightly.
16 Fold the two ends of the braid to the middle and turn it over as a whole.
17 The dough was put into the toast mould for secondary fermentation.
18 Wake up to eight full, put in 175 degree preheated oven, bake for about 35 minutes.

Tips

1. The firepower and time of baking should be adjusted according to the condition of the oven.
2. In the process of baking, after the top of the toast is colored, a tin paper can be added to cover it, and the surface is too dark.
3. We should adjust the amount of dough according to our own experience. When I do it, I dont feel sticky. Instead, the dough has good ductility and is easy to shape. When making this toast, I didnt refer to other peoples recipes. Every time I made this toast, I adjusted the amount of liquid and finally got the proportion of water.

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