Black Diamond Honey Bean Toast
1.
In addition to the butter, the bread materials are put into the bucket of the bread machine.
2.
The bread machine selects the "kneading" program, and the time is set to 15 minutes.
3.
After the program is over, add the softened butter, the bread machine selects the "kneading" program, and the time is set to 15 minutes.
4.
After the program is over, take out the dough to check the state, and you can pull out a thin and elastic film.
5.
Divide the dough into 2 equal parts, round them separately, cover with plastic wrap and let stand at room temperature for 10 minutes (no one shot).
6.
After standing still, take out the small dough and roll it out into a rectangle, about 35cm.
7.
After turning it over, arrange the shape, squash and thin the end of one end, and cover with honey red beans.
8.
Roll up from left to right, pinch it together.
9.
Put greased paper in the toast box in advance, and cover the bottom completely. The height of the greased paper is half of the toast mold.
10.
Put the toast rolls down in the middle of the mold, put them in the fermentation box for fermentation, the temperature is 35°, the humidity is 85%, and the fermentation time is about 60 minutes.
11.
(Prepared half an hour before the end of fermentation) Heat the corn oil in the cake ingredients until small bubbles appear.
12.
Add the cocoa powder (no need to sieve) immediately after leaving the heat, and mix quickly evenly.
13.
Then pour the pure milk, stir evenly, the cocoa solution is complete, set aside to cool down for later use.
14.
Then pour the pure milk, stir evenly, the cocoa solution is complete, set aside to cool down for later use.
15.
Sift in all the low powder and mix quickly and effectively.
16.
Finally, pour in the cocoa solution after cooling, and stir evenly quickly and effectively. The cocoa sponge cake batter is completed.
17.
At this time, take out the fermented toast embryo, the volume is about 1.5-2 times the original.
18.
Pour the cake batter into the two toast boxes separately, stop when the cake batter happens to be over the toast base, shake the toast box, make the cake batter fit the toast base and mold completely, and shake out. Air bubbles, try to avoid large holes.
19.
Pour all the remaining cake batter into the mold to form large bubbles.
20.
Put it in the lower level of the preheated oven (the oven has only three levels) and heat up and down at 165 degrees for 35 minutes.
21.
Bake for 10-15 minutes. When the surface of the cake batter has become knotted in real time, use a sharp knife to make a quick cut in the middle of the cake to make the cake inflate better.
22.
After cooking, take it out and shake it out immediately.
23.
After demoulding, place it on the drying rack and let it cool.
24.
Finished picture.
25.
Finished picture.
Tips:
Bread machine: Dongling DL-JD08
Oven: Midea FUN
High powder: Baiyan Low powder: Xinliang Toast Box: Learn Kitchen KT7030 & WK9054
1. Only then can make 2 450g black diamond toast
2. The toast is fermented at once. This toast has a denser structure and better bearing capacity. It is suitable for black diamond toast.
3. The liquid content of this toast is not high, it is firm and chewy, the dough is not too wet, but it is easy to handle
4. To make toast in summer, all liquid and eggs need to be refrigerated; the lid of the bread machine should be opened when kneading the dough
5. The eggs used in the sponge cake must be at room temperature. They can be sent directly at room temperature, or they can be sent with warm water. The temperature of the whole egg liquid is about 40 degrees for a short time and the state is relatively stable.
6. When making the cake, don't take out the mold, just pull out the grill and make the cut directly on the cake to avoid too much temperature difference and long time.
7. The time for making the cake batter should be calculated well, and the time for making the cake should be about the same as the fermentation of the bread embryo, otherwise the cake batter will defoam if it is placed for a long time
8. The kneading time of the bread machine should be determined according to the performance of your own machine, and the time should be adjusted based on the state of the dough as a standard
9. The baking temperature and time are not only affected by the performance of the oven itself, but also by the mold material, so you can't blindly follow it.
