How to make leopard print toast

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  1. Knead all the ingredients for the Chinese dough into a smooth dough, seal it and refrigerate it for 16 hours

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  2.The next day, tear the medium-sized dough into small pieces and mix with the main dough ingredients except butter (forgot to add water)

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  3.After stirring until gluteny, add butter and continue stirring

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  4.Knead out the glove film

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  5.Seal and ferment at room temperature until doubled in size

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  6. Deflate the fermented dough and divide it into 230g of white dough.Divide the rest into two equal parts and add charcoal powder and cocoa powder respectively

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  7. Divide each color of dough into 15 portions, the sizes may not be consistent

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  8.Knead the cocoa dough into a strip as shown in the picture, roll the black dough into a ox tongue shape and wrap the cocoa dough

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  9.As shown in the picture, some packages are sealed and some leave 1/3, which is more natural (the photo is a bit disgusting)

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  10. Roll out the white dough into a ox tongue shape and wrap the previous dough

• 11. Wrap everything up and put it in the toast box and place it casually
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  12. Ferment at room temperature until 8 minutes full and place in the oven at 180 degrees for 40 minutes.