Cocoa Double Color Toast with Soup Seed

1. Preparation of soup seeds. Tear the cheese slices into small pieces and put them in a bowl. Add 70 grams of milk and 20 grams of high proof flour, stir well, and heat them in the microwave at high heat for 30 seconds, 20 seconds, and 10 seconds in a decreasing manner. Use chopsticks to stir evenly every pause until they form a paste. Cover with plastic wrap, let cool, and refrigerate for about 1 hour. If it's urgent, you can soak the bowl in a cold water basin and let it cool before putting it in the refrigerator for about half an hour.

2. Add 260 grams of high glutinous rice flour, 40 grams of sugar, 1 gram of salt, 130 grams of water, and all the soup seeds, as well as 4 grams of yeast powder, all into the bread machine and use the dough kneading program to knead the dough.

After the first program is completed, add 20 grams of softened butter and continue kneading until the complete stage, which is commonly known as glove film. Take out the dough.

4. Put 2 tablespoons of cocoa powder and 1 tablespoon of water into the bread maker, and separate 200 grams of dough from the dough into the bread maker's dough mixing program. Mix it evenly with the cocoa powder in the bucket and remove it.

5. After separating the two colored dough and fermenting it 1.5 times larger, roll out the white dough and sprinkle it with chocolate beans. Roll it up, cover it with plastic wrap, and let it relax for 10 minutes. Roll and stretch it into a square shape again. Approximately 15mm square.

6. Roll out the cocoa colored dough into long dough pieces approximately 20mm in length and 18mm in width, then place the white dough piece on top. Make sure to press the two pieces tightly without any gaps in between, so that the baked product will not have any voids.

7. Gently roll it up and put it into the toast box.

When the fermentation is 8 minutes full, preheat the oven. I used Changdi's toast program to bake for 35 minutes, or you can use high heat 180, low heat 190, and bake for 35 minutes. Look at the temper of a person's oven!

9. Release the mold immediately. Let the grill cool down.

10. Finished product image, isn't it beautiful!