1. All the ingredients in the main ingredient except butter are put into the bread machine, and the dough mixing program is started. After a program is over, add softened butter and start the kneading program again until the dough comes out of the film.
2. It is rounded up and fermented in the bread machine.
3. Fermentation to 2-2.5 times the size, the temperature is different, the fermentation time will also be different, observe more in the middle, the fermented dough, dip your finger in water and poke a hole, if the hole does not shrink, it means that the fermentation has been completed.
4. Vent the fermented dough, roll it round, cover it with plastic wrap, and relax for 20 minutes. Then roll it into a beef tongue shape.
5. After flattening, roll it up and put it in the middle of the toast box, do not stick to the inner wall of the box, because the cake liquid will be poured.
6. During the second serving of the bread, we used this time to make the cake body, and the milk and butter melted in the heat insulation water.
7. Then sift in the cocoa powder.
8. Stir it into a fine and shiny cocoa liquid.
9. Separate the egg white and egg yolk, put the egg white into a clean basin without water and oil, add fine sugar three times and beat until hard foaming.
10. After the egg whites are beaten, add the egg yolks, and use a whisk at low speed until fully mixed.
11. Add the sieved low powder and stir evenly, do not stir in a circular motion to prevent defoaming.
12. After mixing, add cocoa solution and continue to mix evenly.
13. Check whether the toast is fermented well. If it is not fermented, please put the cake liquid in the refrigerator.
14. The second serve does not need to be twice as big, and it can be fermented to a full six minutes.
15. After the bread is fermented, pour the cake liquid from a high place into the toast box, shake out the bubbles and put it into the pre-heated oven, at 170 degrees for about 40 minutes. Then cover the tin foil according to the baking situation to prevent the surface of the cake from scorching. After being out of the oven, there is no need to invert it, and it can be put into the packaging bag when it is cooled on the grilling net to the residual temperature.
Tips:The main ingredient is the bread material, and the auxiliary material is the cake ingredient. If you don’t like the butter in this recipe, you can replace it with odorless salad oil.
