Giraffe Striped Toast

2024-06-11 03:00:23 430

Giraffe Striped Toast
Ha, the Zebra Control is here! In order to create a plate painting with different sizes of stripes, I tried someone else's recipe to divide it into 8 portions, but it was not successful. I felt that the pattern was still too large and not suitable for plate painting. Then, I tried this toast many times and made several barrels. My home was like a pile of giraffes. Next time, I will try dividing it into 14 portions. I love these stripes so much! Isn't it very beautiful?

Details of ingredients

  • High gluten flour260 grams
  • Cocoa powder7 grams
  • Whole egg mixture50 grams
  • milk powder15 grams
  • sugar45 grams
  • salt2 grams
  • Instant yeast3.5g
  • butter25 grams
  • water5 grams
  • milk135 grams

Technique

  • difficultybeginner
  • workmanshipbaking
  • tasteMilk fragrance
  • timeThree hours

Steps to make Giraffe Striped Toast

  • 1. Prepare the ingredients, add milk and 35 grams of egg mixture to the bread bucket, add sugar to one corner, salt to the other corner, then pour in milk powder and flour, and finally add yeast
  • 2. Select the dough mixing program 17, and I set the time to 20 minutes. Click "Start" to start dough mixing
  • 3. After kneading, the dough is in the expanding stage. Add small pieces of butter and continue kneading for 30 minutes,
  • 4. Check that the dough is in a complete state (if it has not yet formed a film, you can start it again and knead the dough key for a while. In fact, the bread maker does not necessarily need to produce a very beautiful film, not a thin film. The film that can reach my state is not affected at all!)
  • 5. Take out the dough and divide it into two parts. Add a mixture of cocoa powder and water to two-thirds of the dough,
  • 6. Put the dough separately in the bread maker and separate it with plastic wrap for fermentation. Ferment until it is twice as big and about seven tenths full in the bucket
  • 7. Take out the exhaust, divide the white and cocoa powder dough into 11 different sized portions, and let it sit for 10 minutes
  • 8. Cocoa dough should be slightly larger and rolled into strips that are about the same length as the bread barrel. The white dough should be rolled out flat and thin into a rectangular shape (note that the white skin should not be thick). Place the cocoa dough strips on the white skin and roll them up. The same method is used for other purposes. Pay attention to pairing the large cocoa dough with the large white dough
  • 9. Arrange the 11 rolled dough pieces in a disorderly manner, then roll them together to form a rough cylindrical shape
  • 10. Put the cylinder into the bread barrel and press the function key to go to the fermentation function key 19 for the second fermentation
  • 11. Ferment until 70% full, brush the remaining egg mixture on the surface, then press the baking function button until 24, set the time to 40 minutes, and adjust the baking color to medium. Press the start button to start baking
  • 12. After baking, turn off the power
  • 13. Take out the bread bucket and invert it on the bread net. Flip it over and let it cool down
  • 14. After cooling, slice it into slices and enjoy it beautifully.
  • 15. Finished product drawings
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