Cocoa toast
Step 1 . Tear up the sliced Cheddar cheese, add milk, and cook over low heat while stirring until the cheese melts.
Step 2 . Add 20 grams of high starch and stir quickly to form a ball. Remove and let cool, cover with plastic wrap, and refrigerate for about 60 minutes before setting aside.
Step 3 . Mix the cheese into a ball with 260 grams of high flour, 40 grams of sugar, a quarter spoon of salt, 130 grams of water, and 4 grams of yeast powder. Place it in a bread machine and stir for 15 minutes to form a slightly smooth dough.
Step 4 . Add butter and stir for another 20 minutes to form a dough with extensibility.
Step 5 . Take about 200 grams of dough, add heat-resistant chocolate beans and knead well.
Step 6 . Add sugar free cocoa powder and a tablespoon of water to the remaining dough and knead it into a uniform cocoa dough. Place each type of dough into a container, cover it with a lid, and perform basic fermentation.
Step 7 . Roll the fermented dough into a round shape and cover it with plastic wrap. Relax for about 15 minutes.
Step 8 . Shape the cocoa dough into a square with a side length of about 20 centimeters, roll the white dough containing chocolate beans into a square with a side length of about 16 centimeters, and lay it on the flipped cocoa dough.
Step 9 . Gently roll up the dough.
Step 10 . Put it into a toast mold, cover it with a lid, and place it in a warm and moist place for final fermentation.
Step 11 . Once the dough reaches nine tenths of the height of the mold, place it in a preheated oven at 190 degrees Celsius for about 30 minutes. Once it's out of the oven, immediately remove the mold.
Step 12 . Finished product image
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