豹紋吐司(Leopard Print Toast )

自从去年六月卷了豹纹蛋糕卷，引起一些赞叹，

就一心想要再来个豹纹吐司，

可惜就是只闻楼梯响，不见人下来，

今天托姐妹们的福，

我终于把它给实践了！

虽然又犯气泡问题，

但是看到那微妙微俏的豹纹，

我很快原谅自己了，呵。。。呵。。。。

家人品尝后，

很喜欢，因为牛奶，咖啡，可可口味都是他们所喜欢的。

加上面包体是松软哦！

自然是一片接一片，

一会儿工夫，就sapu半模了！

豹紋吐司
450克吐司模 1个

材料:
A.牛奶面团
高筋面粉150g
细砂糖15g
盐1g
即溶酵母1.5g
牛奶100g
无盐奶油10g

B.咖啡面团
高筋面粉100g
即溶咖啡粉1/4茶匙
细砂糖10g
盐0.5g
即溶酵母1g
温牛奶80g
无盐奶油10g


C.可可面团
高筋面粉100g
无糖可可粉10g
细砂糖10g
盐0.5g
速發酵母1g
牛奶80g
无盐奶油10g

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，加入奶油拌匀成光滑的面团。

3。将面团放到一个容器里，盖上盖子，冷藏于冰箱延缓发酵。

4。 将咖啡面团中的即溶咖啡粉与温奶混合拌匀。

5。 重复搅拌面团步骤，将咖啡面团完成，冷藏于冰箱延缓发酵。

6。 重复搅拌面团步骤，将可可面团完成。

7。将原味和咖啡面团从冰箱取出，与可可面团一同进行第一次发酵约45分钟或至双倍大。

8。 工作台上，撒些面粉，将每份面团平均切为12等份，滚圆，覆盖湿布休面10分钟。

9。 将咖啡小面团搓成12cm的条状。 可可面团擀成12cm的椭圆长形。

10。 以可可面团包裹咖啡条状，露出1/3的咖啡面团。

11。 白色面团擀成约16cm的椭圆长形，将可可面团包裹，收口捏紧。

12。 将面团搓成长条形，长度稍微比吐丝模长一些。

13。将长形面团排放进吐司模，进行第二度发酵约45分钟或9分满模。

14。盖上吐司模盖，送入已预热烤箱200°C, 烤约40分钟。冷却后即可切片享用

Leopard Print Toast

450g Pullman tin

Ingredients :
A. Milk doughBread flour150g
Caster sugar15g
Salt1g
Instant yeast1.5g
Milk 100g
Unsalted butter10g

B. Coffee dough
Bread flour 100g
Instant coffee powder 1/4tsp
Caster sugar 10g
Salt 1g
Instant yeast 1g
Warm milk 80g
Unsalted butter 10g

C. Chocolate dough
Bread flour 100g
Cocoa powder 10g
Caster sugar 10g
Salt 1g
Instant yeast 1g
Milk 80g
Unsalted butter10g



Method:

1. Put all the ingredients for the milk dough except the butter into the bread maker.

2. Start the bread maker and when the dough is kneaded, add in the butter and continue kneading until a shiny dough is formed.

3. Place the dough into a container, cover it and refrigerate while resting the dough.

4. Mix the instant coffee powder and warm milk from the coffee dough ingredients evenly.

5. Repeat the steps for the milk dough using ingredients for the coffee dough, then refrigerate the dough.

6. Knead the chocolate dough.

7. Remove the milk dough and coffee dough from the fridge and rest them together with the chocolate dough for 45 minutes or until the dough has risen to twice its size.

8. Spread a layer of flour onto the tabletop and cut each dough into 12 equal portions. Roll them into balls and cover them with a damp cloth before resting for 10 minutes.

9. Roll the small coffee doughs into logs of 12 cm long. Roll out the small chocolate doughs into oval shapes of 12 cm long.

10. Wrap the coffee dough logs with the flattened chocolate doughs, taking care to leave 1/3 of the coffee dough showing.

11. Roll out the small milk doughs into 16 cm long ovals shape and wrap the chocolate dough in it, sealing the edges of the milk dough.

12. Roll the dough into logs, with its length slightly longer than the length of the bread tin.

13. Arrange the logs of dough into the bread tin and rest for another 45 minutes, or until the tin is about 9/10 full.

14. Cover the bread tin and bake in a preheated oven at 200°C for 40 minutes. Cut into slices and serve after cooled.

 @@@@@ Enjoy ! @@@@@