1. Kneading: Put the bread ingredients except butter and chocolate sauce into the bread machine in the order of liquid first and then solid, and start the kneading program for 20 minutes.
2. After kneading the dough until it is smooth, add the butter block and continue to start the kneading program for 20 minutes.
3. Knead until the dough is fully expanded, and you can pull out the glove film.
4. Round the dough, put it in a container, cover it with plastic wrap, and put it on the bottom of the oven. Select the fermentation program and carry out the first fermentation at a temperature of 35 degrees.
5. After about 1.5 hours, the dough will rise to twice its size and take it out.
6. After venting, divide into two equally, cover with plastic wrap, and let it rest for 15-20 minutes.
7. After the relaxation is complete, take a dough and roll it into a rectangle with the width of the toast box.
8. After the width is determined, roll it back and forth, roll out the dough thinly, and then spread a layer of chocolate sauce.
9. Then roll up the dough from one side, close it down, and put it in a toast box. The same operation applies to the other dough. Cover the two toast boxes with plastic wrap and put them in the oven for secondary fermentation at a temperature of 35 degrees.
10. After the second fermentation for 20 minutes, the cake batter is made. The egg whites are added to powdered sugar in 3 times, first at low speed and then at high speed.
11. Dispense to a rigid foaming state and set aside for later use.
12. Put the butter and milk in the cake ingredients into the milk pan and heat it over a low heat until the butter is completely melted.
13. Add the warm butter and milk mixture to the egg yolks and mix well.
14. Sift in low-gluten flour and cocoa powder.
15. Stir until there are no particles to form a smooth cocoa batter.
16. Cut and mix the egg white batter and cocoa batter, and the cake batter is made.
17. At this time, take out the dough that has been fermented to twice the size from the oven, and preheat the oven up and down at 180 degrees.
18. Pour the cake batter evenly into two toast tins and shake out large bubbles.
19. Put it in the second to last floor of the preheated oven and bake at 180 degrees for 40 minutes. After 5 minutes, when the surface of the cake is solidified, you can quickly turn on the oven and scratch the surface of the cake, and the finished product will look more beautiful. If you don't make a cut, the cake will split at will, and the texture will be unpredictable.
20. After roasting, take it out immediately, demould it, and transfer it to a cooling rack to cool.
21. After letting cool, slice it.
Tips:If the dough is lifted up after pouring the cake batter, the baking process will not be able to smoothly scratch the surface, like my current situation. Therefore, it is recommended to press a little bit when putting in the bread dough to increase the contact surface between the dough and the mold and reduce the flow of the cake batter to the bottom. During the baking process, the dough is held up by the cake batter expansion.
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