If you thought watermelon bread was delicious, prepare your taste buds for leopard milk bread! That’s right, a French baker by the name of Patricia Nascimento who lives in southern Portugal has finally shared the secret to this long-lost treat.
Simply make one batch each of vanilla and chocolate dough. Refrigerate the cocoa dough, roll it into cylinders, wrap it in vanilla dough, and voila! A bread that’s better than catnip. For added nutrition, Nascimento recommends eating this bread with Nutella.
BREAD MILK LEOPARD
(For a form of 22×11)
25g of cornstarch (cornflour)
50g butter w / salt
1 teaspoon (tsp) vanilla paste (or extract)
1 / 2 tablespoon (coffee) salt
1/2 sachet of baker yeast (3.5 g)
To brown mass darker:
cocoa 15g + 1 spoon (soup) of milk
To brown mass clearer:
5g cocoa + 1 tablespoon (tea) of milk
In a saucepan, combine the milk, vanilla, salt and corn starch with a wire rod. Bring to medium heat until it begins to thicken. Remove immediately, add the butter and stir until smooth. Transfer to a bowl and let cool 30 minutes. After this time, add the flour sugar and yeast. Mix well with your hands until a soft and elastic dough. (If you prefer you can knead a few minutes in the food processor until you can form a ball).
Here you can see the step by step will be much easier 🙂
Divide the dough into 2 parts. Book one (will the white mass) and cover with a cloth. Divide the other into 2 parts. in one, add cocoa 15g mixed with 1 tablespoon of sour soup, and knead by hand or robot to be with homogeneous color. on the other, add cocoa 5g mixed with 1 spoon of milk tea, and knead by hand or robot to be with homogeneous color. You’ll get a mass darker brown, lighter brown and greater white. Form a ball of each color Leave leavening 1:30 a.m. at room temperature, covered with a cloth or book in airtight boxes 12 hours in the refrigerator.
The next day 1:30 a.m. or later:
Divide each ball into 2 parts. After one half to three balls and one in four balls. You receive seven balls of each color, i.e. 21 balls. Form 1 chorizo with a mass ball light brown, with 21cm (long shape), flatten and wrap it about herself. to form one dark mass of sausage the same length and extend slightly, not too wide. Roll up the dark mass above the light brown chorizo (no need to cover everything). Form a sausage with white matter slightly longer and extend width sufficient to cover the brown sausage. Repeat the operation until the end. Roll each chorizo until it reaches about 42cm, that is twice the length of the shape. Cut them in half and arrange them in the form, greased or lined with parchment paper, alternating ends. Cover with a cloth and let rise about 1 to 2 hours until it doubles in volume. Heat the oven to 170ºC. Brush the bread with milk. Bake about 40 minutes. Test with a toothpick. Remove and cool on a grid.
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