Two-tone toast bread, where milk and cocoa dance together, offering a double taste sensation.

Sift 300 grams of bread flour, add 40 grams of white sugar, 3 grams of salt, 5 grams of yeast, and 200 grams of milk, and mix evenly.

Put it in the blender and blend into a coarse paste.

Add 30 grams of unsalted butter softened to room temperature and continue mixing.

Until a bread membrane is formed.

Divide evenly into 2 portions, one portion of plain dough, wrap it in plastic wrap, and ferment until it doubles in size.

Take 10 grams of cocoa powder and add 15 grams of hot milk, stirring evenly.

Spread it onto another portion of dough.

Rub slowly with your hands until the color is even.

Just knead it until it reaches this color.

Also cover with plastic wrap and ferment until it doubles in size.

Take out the fermented dough; if you dip your finger in flour and poke it in without it springing back, the fermentation is complete.

Divide each into 5 dough portions.

After rolling into a ball, wrap it with plastic wrap and let it rest for 10 minutes.

Roll each piece of dough into the same round shape.

Stack the rolled-out dough sheets one on top of the other, with a layer in between each.

After all the dough is rolled flat and stacked, place it in the loaf pan to ferment.

Fermentation humidity 70%, fermentation temperature 30°C, ferment until it is 1.5 times its original size, then put it into the oven. Preheat the oven to 180°C in advance, then bake for 25 minutes.

After taking it out, tap it twice to release the heat and then unmold it.

Two-color toast bread, done O(∩_∩)O

Bread made by myself tastes different; it looks good, stretches nicely, and is delicious.

The taste of milk and cocoa dance together, a double sensory delight.