Oreo Toast
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Tools
- Bread maker (with kneading, fermentation, and baking functions)
- Rolling pin
- Spatula (for spreading ganache and mixing ingredients)
- Sharp knife (for cutting dough)
- Parchment paper (optional, for easy demolding and cleanup)
- Cooling rack (for cooling the finished toast)
- Small microwave-safe bowl (for making chocolate ganache)
Step-by-Step Instructions
1. First Kneading (Developing Initial Gluten)
Add all base dough ingredients except butter to the bread bucket in this order:
Chilled milk → whole egg liquid → sugar → milk powder → sifted cocoa powder → fresh yeast (dig a small well in the flour mixture to place the yeast, avoiding direct contact with salt) → high-gluten flour → salt.
Select the bread maker’s dedicated kneading mode (e.g., Function 15) and set the time to 10 minutes.
Result: The dough will come together into a rough, cohesive mass with no visible dry flour, laying the foundation for gluten development.
Hot Weather Tip: If the ambient temperature exceeds 25°C (77°F), pause after the first 10 minutes, cover the bread bucket with a lid, and refrigerate the dough for 30 minutes to slow yeast activity—this prevents premature fermentation and ensures proper gluten formation.
Chilled milk → whole egg liquid → sugar → milk powder → sifted cocoa powder → fresh yeast (dig a small well in the flour mixture to place the yeast, avoiding direct contact with salt) → high-gluten flour → salt.
Select the bread maker’s dedicated kneading mode (e.g., Function 15) and set the time to 10 minutes.
Result: The dough will come together into a rough, cohesive mass with no visible dry flour, laying the foundation for gluten development.
Hot Weather Tip: If the ambient temperature exceeds 25°C (77°F), pause after the first 10 minutes, cover the bread bucket with a lid, and refrigerate the dough for 30 minutes to slow yeast activity—this prevents premature fermentation and ensures proper gluten formation.
2. Second Kneading (Developing Elastic Gluten)
Add the softened unsalted butter (cut into small cubes for easier incorporation) to the dough. Select the kneading mode again and continue kneading for another 10 minutes.
Key Check: After kneading, take a small piece of dough and stretch it gently. It should form a thin, elastic "glove membrane"—if it tears, the edge should be smooth and round (not jagged). This elastic texture is what gives the finished toast its soft, "pullable" quality. If the membrane is not formed, extend kneading by 3-5 minutes.
Key Check: After kneading, take a small piece of dough and stretch it gently. It should form a thin, elastic "glove membrane"—if it tears, the edge should be smooth and round (not jagged). This elastic texture is what gives the finished toast its soft, "pullable" quality. If the membrane is not formed, extend kneading by 3-5 minutes.
3. First Fermentation (Primary Proofing)
Gather the kneaded dough into a smooth ball with your hands, tucking the edges under to create a tight, smooth surface. Place it back into the bread bucket (lightly greased with oil to prevent sticking, if needed).
Select the bread maker’s fermentation mode (e.g., Function 19) and set the time to 45-60 minutes (adjust based on room temperature; 28°C/82°F is optimal for yeast activity).
How to Test: Gently poke the dough with a floured finger—if the indentation remains without collapsing or springing back immediately, and the dough has doubled in size with a honeycomb-like texture inside, primary fermentation is complete. If the dough springs back quickly, it needs 5-10 more minutes of fermentation.
Select the bread maker’s fermentation mode (e.g., Function 19) and set the time to 45-60 minutes (adjust based on room temperature; 28°C/82°F is optimal for yeast activity).
How to Test: Gently poke the dough with a floured finger—if the indentation remains without collapsing or springing back immediately, and the dough has doubled in size with a honeycomb-like texture inside, primary fermentation is complete. If the dough springs back quickly, it needs 5-10 more minutes of fermentation.
4. Resting & Preparing the Ganache
While the dough ferments, make the chocolate ganache:
- Chop the dark chocolate into small, uniform pieces (this ensures even melting) and place them in a microwave-safe bowl.
- Pour the heavy cream over the chocolate. Microwave on medium power (500W) for 30 seconds, then stir with a spatula. If the chocolate is not fully melted, microwave for another 15 seconds (do not overheat, as this can cause the ganache to seize).
- Stir the mixture until it becomes smooth, glossy, and thick enough to coat the back of a spatula. Set it aside at room temperature to cool for 15 minutes—this thickens the ganache slightly, making it easier to spread on the dough without oozing.
Meanwhile, transfer the fermented dough to a lightly floured work surface. Gently press it with the palm of your hand to release trapped air (do not knead vigorously, as this will break down the developed gluten). Reshape it into a ball, cover with a damp kitchen towel, and let it rest for 20 minutes. This resting period relaxes the gluten, making the dough easier to roll out later.
5. Dividing & Shaping the Dough
Use a kitchen scale to divide the rested dough into 2 equal portions (each ~220-230g) for even baking. Cover one portion with the damp towel while working on the other to prevent drying out.
For each portion:
For each portion:
- Use a rolling pin to roll the dough into a rectangular sheet measuring approximately 20cm × 15cm. Roll from the center outward, applying even pressure to keep the thickness consistent (~0.5cm).
- Flip the dough over so the smoother, less sticky side faces up—this helps the roll hold its shape better.
- Spread a thin, even layer of the cooled ganache over the dough, leaving a 1cm border along all edges (this prevents the ganache from leaking out when rolling).
- Sprinkle 25-30g of Oreo crumbs (reserve the rest for topping) over the ganache, then gently press the crumbs with your fingertips to adhere them to the ganache—this stops them from falling off during shaping.
- Roll the dough tightly from the long edge (like rolling a jelly roll), keeping the roll firm but not too tight (over-tightening can cause the dough to tear). Pinch the seam firmly to seal it; if the dough is dry, brush a little water on the seam first to help it stick. Tuck the two ends of the roll under slightly to enclose any exposed filling.
6. Second Fermentation (Final Rise)
Line the bread maker’s bucket with parchment paper (optional but recommended for easy demolding). Place the two rolled dough pieces into the bucket, seam-side down, with a 2cm gap between them to allow for expansion.
Select the fermentation mode again and let the dough rise for 30-40 minutes, until it fills 70-80% of the bread bucket.
Critical Note: Do not over-ferment—if the dough rises beyond 80% of the bucket, it may "burst" at the top during baking (as the dough expands further in the heat) or develop a sour taste. If you notice the dough rising too quickly, move the bread maker to a cooler spot (e.g., near a window with indirect light).
Select the fermentation mode again and let the dough rise for 30-40 minutes, until it fills 70-80% of the bread bucket.
Critical Note: Do not over-ferment—if the dough rises beyond 80% of the bucket, it may "burst" at the top during baking (as the dough expands further in the heat) or develop a sour taste. If you notice the dough rising too quickly, move the bread maker to a cooler spot (e.g., near a window with indirect light).
7. Baking
- Finish the topping: Sprinkle the reserved Oreo crumbs (20g total) evenly over the fermented dough pieces—press lightly to ensure they stick during baking.
- Place the bread bucket back into the bread maker. Select the baking mode (e.g., Function 24), set the browning level to "standard," and set the time to 40 minutes.
- Mid-Bake Check: After 20 minutes of baking, open the bread maker lid and check the toast’s color. If the top is browning too quickly (darkening beyond a light golden hue), cover the bucket with a piece of aluminum foil (lightly crimped around the edges to avoid touching the dough) to prevent burning.
- Final Check: When baking ends, insert a toothpick into the center of the toast—if it comes out clean (no sticky dough residue), the toast is fully baked. If not, select the baking mode again and bake for an additional 5 minutes.
8. Serve
Immediately remove the bread bucket from the bread maker and carefully transfer the toast to a cooling rack (use the parchment paper to lift it out easily). Let the toast cool for 10-15 minutes before slicing—cooling allows the crumb to set, preventing it from becoming soggy.
Best Enjoyed: Tear or slice the toast while it’s still slightly warm to experience the melted chocolate ganache’s creaminess and the Oreo crumbs’ crunch. It pairs perfectly with a cup of hot coffee or cold milk.
Best Enjoyed: Tear or slice the toast while it’s still slightly warm to experience the melted chocolate ganache’s creaminess and the Oreo crumbs’ crunch. It pairs perfectly with a cup of hot coffee or cold milk.
Pro Tips for Success
- Oreo Crumb Prep: To keep the crumbs crunchy, avoid crushing them into a fine powder—leave small chunks (about 3mm in size) for texture contrast. You can crush Oreos in a plastic bag with a rolling pin, then sift out the fine crumbs for the topping and use the chunks for the filling.
- Butter Temperature: Ensure the butter is softened to "room temperature" (around 20°C/68°F)—it should be easy to press with a finger but not oily or melted. Melted butter will 破坏 (ruin) gluten development, leading to a dense toast.
- Ganache Consistency: If the ganache is too runny after cooling, add 1 tsp of sifted cocoa powder and stir until thickened. If it’s too thick, stir in 1-2 tsp of warm heavy cream (a little at a time) to adjust.
- Storage: Store leftover toast in an airtight container at room temperature for up to 2 days. To restore freshness, warm a slice in the microwave for 10 seconds or toast it in a toaster oven at 160°C (320°F) for 3 minutes—this revives the crunch of the Oreo crumbs and melts the ganache slightly.
Final Texture & Taste
The finished Oreo toast boasts a soft, airy crumb with a subtle chew, infused with rich cocoa flavor that balances the sweetness of the filling. The chocolate ganache melts into a smooth, creamy layer between the dough, while the Oreo crumbs add a satisfying crunch—creating a perfect "soft + creamy + crunchy" texture contrast. Each bite is sweet but not cloying, with the cocoa’s depth cutting through the richness of the ganache. It’s a crowd-pleaser for both kids and adults, and its impressive appearance makes it ideal for breakfast, brunch, or a sweet snack.