Black Diamond Toast
1.
First use a bread machine to knead the dough, put the liquid part of the bread material into the bread machine first, then add salt and sugar diagonally, finally put high-gluten flour, put yeast in the middle, knead the dough, and then put the softened butter Knead into the bread machine until you can pull out a large piece of film.
2.
After kneading, put on the lid of the bread machine and leave it at room temperature of 23°C. The dough will be fermented at room temperature until it is twice as large as the original.
3.
Take out the exhaust air, roll round and relax for 15 minutes.
4.
Use a rolling pin to roll it into a rectangular shape, the width of which is about the same as the length of the toast box.
5.
Slowly roll up from one end.
6.
The toast box is lined with greased paper, and the rolled toast roll is put into it for secondary fermentation, at a room temperature of 23 degrees, using room temperature fermentation, and fermentation to 2 times the original size.
7.
Now let’s make the cake body and prepare the ingredients you need.
8.
Beat the eggs into a clean, oil-free and water-free basin, put the egg-beating basin into a basin with warm water, the water temperature is about 80 degrees, and beat with an electric whisk.
9.
When the egg beater is lifted, the batter dripping from the egg can draw the "8" and it does not disappear immediately.
10.
Mix low-gluten flour and cocoa powder through a sieve.
11.
Add it to the egg batter three times, and stir from bottom to top until there is no dry powder.
12.
Take a small part of the cake batter and pour it into the corn oil, stir until it is even, then pour it back into the original cake batter, and stir evenly. The action should be light and fast to prevent defoaming.
13.
Take out the fermented toast and pour the cake batter into the toast box.
14.
The Changdi steam electric oven is preheated by 180 degrees, and you can choose to bake up and down, and for the bottom layer, bake at 180 degrees for 45 minutes.
15.
After baking, take it out, remove the oil paper, let it warm and then slice it for tasting.
Tips:
1. Pay attention to the fermentation time of the bread part, and send it to twice the original size, so that the bread is soft and elastic. The room temperature can be directly fermented at room temperature above 20 degrees.
2. For the cake part, pay attention to the whole egg to be beaten in place, and beat until the dripping cake batter can stay and not disappear immediately after lifting the whisk.
3. Pour the cake batter into the toast box. If you want the toast on the bottom and the cake on the top, wait for the oven to preheat, and then pour the cake batter without shaking. Otherwise, the cake part is on the bottom and the bread part is on the top.
