#aca Fourth Baking Competition and is Love to Eat Festival#cake Sandwich Fruit and Vegetable Bread

#aca Fourth Baking Competition and is Love to Eat Festival#cake Sandwich Fruit and Vegetable Bread

1. Put all the dough, except butter, into the bread machine for kneading function

2. Add butter to the expansion stage to continue kneading until fully expanded

3. Then select the fermentation function to ferment to twice the size of the dough

4. Let's make the cake filling during the dough fermentation process. Milk and corn mix well

5. Sift in low powder and mix well

6. Beat in the egg yolk and mix well

7. Meringue

8. Egg yolk paste mixed well

9. Whip the egg whites to dry foaming

10. Take one third of the egg white and egg yolk paste and stir evenly

11. Then pour into the remaining egg whites and continue to mix evenly

12. Sift in the right amount of red yeast rice noodles! You can change to matcha here. Cocoa or something. What you like

13. Stir evenly

14. Pour the mixed cake batter onto a baking pan lined with greased paper

15. Put it in an oven that has been preheated up and down to 190 in advance and bake up and down for 30 minutes.

16. Take out the inverted button after baking. Remove the oily paper at the bottom and let cool.

17. Cut out the cool cake with your favorite model and set aside

18. At this time the bread dough has been fermented

19. Take out the dough and ventilate and roll it into thin slices

20. Cut into slices and cake-shaped perimeter-sized strips

21. Place the cake slices one by one

22. Wrap the cake with slices of bread and pinch the cuffs tightly. Put the crust down in the baking dish

23. Put in the baking tray one by one

24. Are ready for secondary fermentation

25. When it's fermented, brush with a layer of egg liquid

26. Spread your favorite fruits and dried fruits

27. Sprinkle some crumbs

28. Preheat the oven to 200 degrees up and down. Bake the middle layer for 30 minutes

29. Let cool

30. It's cold. Ready to eat

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Tips:

Fruits and dried fruits should be chopped in advance. The crumbs are ready when the bread dough is fermented. The butter is softened, powdered sugar and low-gluten powder are mixed by hand into granules.