Cocoa Cloud Toast

Prepare all the ingredients and soften the butter. If the orange peel pieces are too dry, they can be soaked in a small amount of rum for a while.

First make the scalded roux, mix all the ingredients.

After kneading into a dough, let it cool for later use. You can wrap it in plastic wrap and put it in the refrigerator for quick cooling.

Put all the main dough ingredients into the bread machine for kneading, except for the salt, butter, and orange peel cubes.

After kneading into a dough for about 10 minutes, add salt and butter and continue kneading.

Knead until a thin film forms, then add the soaked orange peel pieces (drained of water) and knead evenly.

Roll into a ball for basic fermentation, at 28 degrees, ferment for about 40 minutes.

Simply mix the cocoa milk cream ingredients together and put them into a piping bag for later use.

Divide the fermented dough into 2 portions and let it rest for 15 minutes.

Roll out the dough, flip it over, lay it horizontally, press the bottom edge thin, and spread half of the cream filling.

Roll it up, make the two rolls the same length, about 25 centimeters.

Do not cut off the top, cut into three strips.

Braid into three strands.

After flipping it over, roll it up from the top into a ball shape, but do not roll it too tightly. Place it in the Water Cube toast box for fermentation.

Ferment until the mold is 80-90% full, brush the surface with egg wash, sprinkle a little sugar for decoration, or if you don't have it, you can add crushed nuts, etc.

Bake in the lower layer of the oven at 180 degrees for 25-30 minutes.

Take it out of the oven, let the steam escape, remove from the mold, and let it cool.