Zebra-patterned golden brick toast

Group photo of ingredients: The ingredients for the two types of dough are weighed separately for easy access;

First knead the plain dough: put all ingredients except the butter into the mixing bowl, start mixing at low speed and then high speed, and add softened butter when the dough can stretch into a coarse film;

Beat at low speed to fully incorporate the butter into the dough, then beat at high speed. The dough should be soft, moist, and glossy, not sticking to the bowl or hands, and able to stretch into a transparent, elastic film.

Shape the dough into a round ball, wrap it in a plastic wrap, and refrigerate to rest.

Use the same method to knead the cocoa dough until it forms a transparent and elastic film;

Wrap it in a fresh-keeping bag and put it in the freezer for 20 minutes;

Sprinkle a little flour on the cutting board, and roll the plain dough into a rectangular sheet measuring 40*20cm;

Roll the cocoa dough into sheets of the same size;

Spray a little cold water on the plain noodle pieces, cover them with the cocoa noodle pieces; cut them in half and put them together; then cut them in half again and put them together;

Roll the dough into a long strip and cut it in half at the middle;

Place the two dough rounds together and roll them into a 24*10cm rectangle, wrap it in a plastic bag, and freeze in the refrigerator for 20 minutes;

Roll the dough into a rectangle of 30*12 cm, and use a sharp knife to cut it into 6 equal parts;

Group them in strips, place the cross-section facing up, gently press flat with the palm, and stack them together as shown in the figure;

Braid into three strands;

Pinch both ends tightly and fold it to the back;

Place the two braids in the pullman pan and let them ferment in a warm and humid place; I put them in the oven, spray a little water, at 33 degrees.

Send the dough to 70% full;

Cover with the lid, leaving a small gap for observation, and continue fermenting until three-quarters full.

Cover tightly and place it in the middle layer of the preheated oven. Bake at 180°C with both upper and lower heat for 30-35 minutes, adjusting according to the actual situation of the oven or the desired color.

After taking it out of the oven, open the lid and tap it on the table a few times to release excess steam, unmold it, and slice for consumption once cooled.

Zebra-patterned golden brick toast, low in oil and sugar, delicious and healthy!