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
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
Instructions:
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.
Nutrition:
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.