How to make Tangzhong cocoa toast

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  1. To make the soup, weigh it out in a small bowl Mix 20g flour and 100g water

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  2.Put it into a milk pot and cook over low heat until The thick rice paste should be stirred constantly to prevent it from sticking to the pot

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  3.Heat to 65 Just make it look like the rice paste in the picture

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  4. Pour the soup seeds Place in a small bowl, cover with plastic wrap and cool until set aside

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  5.Place the bread machine in sequence 45g of water, about 50g of a medium-sized egg, 2g of salt, 50g of sugar, 245g of high-gluten flour, 12g of cocoa powder, 3g of yeast powder, 90g of tangzhong

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  6.Turn on the quick dough kneading function of the bread machine and start kneading the dough

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  7.After the end, add softened butter at room temperature and turn on the quick dough function for another 20 minutes

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  8.After 20 minutes, take out the glove film and finish kneading

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  9.Put Place in a large bowl, cover with plastic wrap and ferment at room temperature for about 1 hour

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  10.etc.Let it double in size and take out the exhaust

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  11. Divide the exhaust into 3 parts evenly Cover with plastic wrap and let rise for about 15 minutes

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  12. Roll the risen dough into a long tongue The shape is about 30 cm long

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  13.Turn it over and roll it up from top to bottom p>

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  14. Roll up the other dough and place them neatly in the toast mold

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  15.Put it in the oven for secondary fermentation and put a baking pan of hot water under it to increase the temperature and humidity to about 50 Change the hot water every minute to an hour or so

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  16. Send to 9 as shown End fermentation when the content is full

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  17. Place the lower shelf of the oven preheated at 170 degrees up and down Bake at 170 degrees for about 25 minutes

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  18. Bake for about 5 minutes until the surface is fully colored Cover with tin foil to prevent the color from being too dark

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  19.The toast will be ready after 25 minutes.The hot molded product is very soft

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  20.The brushed effect is awesome

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  21.Can be sprinkled with powdered sugar to decorate the finished picture