Q: Can I substitute the high-gluten flour with all-purpose flour? A: High-gluten flour is recommended for a better texture, but you can use all-purpose flour with a slightly different result. Q: Is it necessary to use both cocoa and bamboo charcoal powder? A: Yes, for the distinctive leopard pattern, both are needed.
Leopard Pattern Milk Toast
Notes
Ingredients:
- High-gluten flour (bread flour): 330g
- Fine sugar: 60g
- Salt: 6g
- Fresh yeast: 10g
- Milk: 250g (+ extra 10g for cocoa, 3g for bamboo charcoal)
- Butter: 35g
- Cocoa powder: 5g
- Bamboo charcoal powder: 1.5g
- Prepare all ingredients.
- Mix all ingredients except butter and salt in a mixing bowl until a rough dough forms. Adjust milk quantity based on the dough's consistency.
- Add butter and salt, mix at low speed until incorporated, then at high speed until the dough forms a thin, elastic membrane.
- Prepare pastes: mix cocoa powder with 10g milk and bamboo charcoal powder with 3g milk.
- Divide the dough into three parts. Leave half plain, and mix the other halves with cocoa and bamboo charcoal pastes, respectively.
- Allow the dough to rise until it doubles in size.
- Divide each of the three doughs into 12 unequal portions for a natural look.
- Roll cocoa and bamboo charcoal doughs into strands.
- Wrap cocoa strands with bamboo charcoal dough.
- Then wrap these with plain dough strands.
- Place the dough in a loaf pan, allowing for random placement. Let it undergo a second rise at 38°C and 80% humidity.
- Let the dough rise until it's 1cm above the pan, then cover and let it rise for another 10 minutes. Check with a toothpick for readiness.
- Bake in a preheated oven at 180°C for 30 minutes, placing the pan in the middle or slightly lower position.
- Immediately demold after baking.
- Slice when cool and serve.
- Rich in carbohydrates from the flour and sugar.
- Contains protein from the milk and bread flour.
- Provides fats from butter.
- Minor amounts of minerals and vitamins from the ingredients.
