Aunty Young（安迪漾）: 长颈鹿花紋土司 ( Giraffe Patches Bread Loaf )

2个月前和朋友喝茶，

当时网路正流行这款长颈鹿纹的土司。

就在畅谈期间，
大家有着欲想尝烤这可爱的土司的欲念。

可惜缺了点缘分，一直无法了心愿。

上个周末，再度和朋友们喝茶交流。

再度提起这款充满童话色彩的土司；

接而把近灭的蠢蠢欲动之火再度重燃。

最后。。
终于把这只长颈鹿给产了出来。

Giraffe Patches Bread Loaf

需要一个 11cmx20cm (内则)的土司模

食谱参考： Sonia a.k.a Nasi Lemak Lover

375g 高筋面粉
35g    细砂糖
1/2茶匙盐
20g   奶油
1茶匙即溶酵母
250g 鲜奶

20g    可可粉
15g    鲜奶

做法 :
1。除奶油之外，将全部材料放进面包机里。

2。搅打成团后，加入奶油拌匀。

3。取出250克的面团，放到另一个盆里，进行基本发酵至双倍大。
4。将可可粉和鲜奶加入剩余的面团，继续搅拌均匀。然后置旁进行基本发酵至双倍大。

5。将基本发酵完毕的原色面团分成一份重85克的小团，搓圆；3份重55克的小团，搓圆。

6 。将基本发酵完毕的巧克力面团分成一份重130克的小团，搓圆；3份重110克的小团，搓圆。

7。用擀面棍将巧克力面团擀平椭圆形，再将之卷起如蛋糕卷状。

8。用擀面棍将原色面团擀平椭圆形，然后将做法（7）的巧克力团裹入封口。徐徐地擀成25cm长的圆柱形。重复至完成所有面团。

9。将完成的圆柱形面团，一切为二（共8条）。首先以3条小面团排放于土司模内；接着第二层，排入2条大面团；最后第三层，以3条小面团排放。置旁进行最后发酵约30- 45分钟。

10。放入预热烤箱，以180'C烤约40 - 45 分钟。待完全冷却后，即可切片享用。

Giraffe Patches Bread Loaf

*for a 11cmx20cm (internal), non-stick Pullman tin

Recipe adapted from ； Sonia a.k.a Nasi Lemak Lover

375g bread flour
35g sugar
1/2tsp fine salt
20g butter
1tsp instant dry yeast
250g fresh milk
20g cocoa powder
15g fresh milk

Method :
1. Mix all ingredients (except butter) into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture.

2. Add in the butter and continue to knead until the dough is pliable (smooth, soft and elastic).

3. Remove 250g plain dough, place in another clean bowl and set aside to proof till double.

4. Add in cocoa powder and milk in remaining plain dough, continue run the mixer and mix well. Set aside to proof till double.

5. Divide the plain dough, 1 portion x 85g (large), 3 portions x 55g(small) (depend the final weight and adjust accordingly).

6. Divide the chocolate dough, 1 portion x 130g(large(), 3 portions x 110g(small) (depend the final weight and adjust accordingly).

7. Use a rolling pin, roll chocolate dough to a flat oval shape, then roll it like swiss roll.

8. Use a rolling pin, roll plain dough to a flat oval shape. Place the chocolate dough on plain dough, cover the chocolate dough with plain dough and seal. Gently roll them into 25cm long log. Repeat till all finished.

9. Divide each dough into two portions. First stack 3 small dough in the prepared loaf pan, followed by 2 large dough and top with the balance 3 small dough. Set aside to proof for another 30-45mins.

10. Bake at a pre-heated oven at 180C for 40 - 45mins. Once done, cool on wire rack before slice them.