How to make cocoa double-color toast

As someone who has been spoiled since childhood, you definitely can’t cook by yourself. When you grow up and go out, you also want to cook a dish by yourself. Although there are so many recipes, the steps and methods are so short that you can’t make them well no matter how hard you try. Don’t give up, because today I will introduce to you how to make cocoa double-color toast.

1. Tear up the cheese for the cheese soup, add milk, heat in the microwave for 30 seconds, stir well and heat for another 15 seconds, add flour and stir well, let cool and refrigerate for more than 1 hour

2.1 Take out 400g dough, add heat-resistant chocolate chips and mix well

3.2 Take out the Tangzhong dough, tear it into small pieces, mix it with all the main dough ingredients, stir it into a slightly smooth dough, add butter, and stir it into a stretchable dough

4.1 After fermentation, take out and roll into a ball, and relax for 15-20 minutes

5.2 Add cocoa powder and water to the remaining dough and mix well to make cocoa dough. The two doughs are fermented separately.

6. Take the cocoa dough and shape it into the same length as the toast mold, about 20 cm. Take the white dough and shape it into a 16 cm square and cover it on the cocoa dough.

7. Gently roll up the dough, put it into the mold, let it ferment until it is 80% to 90% full, cover it with a lid, and put it in an oven preheated to 190 degrees.

8. Bake at 190 degrees for about 35 minutes, remove from the mold immediately after baking. It was already evening, so the photo is very dark

Today’s introduction to cocoa double-color toast ends here. Have you learned how to make this dish? If you have already learned it, what are you waiting for? Go home and try it out, and add more delicious dishes to your own table!