1. Put all the ingredients in the main ingredient into the bread bucket, start the kneading and fermentation process
2. After fermenting to twice the size, take it out, knead to remove the bubbles, and let it stand for 20 minutes
3. Roll into a rectangular shape, spread the blueberry sauce, roll into a long strip, and put it into the bread bucket with the mixing head removed for secondary fermentation
4. In the second fermentation, make the cake batter. Mix milk and salad oil until emulsified, add egg yolk and stir well, sift in low powder and cocoa powder
5. Use a spatula to mix well. Avoid excessive mixing to avoid gluten
6. Add a few drops of lemon juice or vinegar to the egg white. When the fish eyes are soaked with an electric whisk, add one-third of the fine sugar and continue to beat. Add sugar in batches until the egg whites are stiffly foamed, then pull up the short tip of the whisk.
7. Add the whipped egg whites to the egg yolk batter three times and mix well to form a delicate cake batter
8. After the second serving is over, pour the cake batter into the bread bucket. You can take out the bread bucket and flip it a few times to expel large bubbles. Roughly smooth the surface
9. Start baking. After baking for more than ten minutes, open the lid and use a sharp knife to scratch the surface longitudinally (this step can also be omitted), continue to bake and take it out and let it cool.
Tips:1. If you put a layer of oil paper in the bread bucket, the cake layer will swell even higher
2. In addition, for those who like to eat more cakes, you can increase the amount of cake batter and reduce the amount of bread rolls to make different black diamond toasts.
