1. Use 20 grams of warm water to dissolve the fresh yeast and let it stand for 10 minutes. Put whipped cream, powder, and eggs into the cook machine, and place the salt, sugar, and yeast separately
2. Turn on the first gear and stir evenly, turn on the third gear to mix into a dough, and turn on the fourth gear for kneading
3. Knead to a fully expanded state, you can pull out the thin and not easy to break the glove film, stretch the dough still have good elasticity
4. Knead the dough round and cover with plastic wrap, and start fermentation at a temperature of 26 degrees and humidity of 75%
5. Make it double the size, dip your fingers in dry powder and put holes in the dough, and the holes will shrink slightly.
6. Divide equally into two, round and relax for 15 minutes
7. Take a dough, flatten it, roll it into a rectangle, and spread a layer of chocolate sauce
8. Roll it up from top to bottom, put it into the toast box, and start the second fermentation, the temperature is 35 degrees and the humidity is 80%.
9. Start to prepare the ingredients for the cake. Separate the egg whites from the egg yolks and weigh them. Cover the egg yolk with plastic wrap, put the egg whites in the refrigerator, mix the low powder and cocoa powder evenly and sieve for later use
10. After the bread is fermented for 20 minutes, the cake part will be made, and the salad oil and milk will be stirred until fully emulsified
11. Pour into the sieved powder at one time, mark "Z" and stir evenly
12. Pour in the egg yolks and mix well
13. The beaten egg yolk paste is smooth
14. Preheat the oven on the upper and lower fire at 190 degrees, add a few drops of lemon juice to the egg whites, add fine sugar in three times, and beat with an electric whisk until dry foaming, small sharp corners
15. Take one-third of the egg white and put it in the egg yolk paste, stir it with your hands and mix evenly
16. Pour back into the meringue and continue to mix evenly
17. Use a spatula to clean the edges
18. The bread part is fermented to twice its size, sort it out by hand, so that the dough is in the middle of the toast box
19. Pour the mixed batter into the toast box, shake the mold once to remove large bubbles
20. Put it in the lower part of the oven and turn 180 degrees to start baking. Keep a certain distance between the two toasts to avoid uneven heat.
21. Take it out after 15 minutes, quickly cut it in the middle with a knife, then put it back immediately and continue to bake for about 25 minutes, the specific time should be adjusted according to your own oven temperature and toast box
Tips:1. The room temperature is higher than 18 degrees, and part of the bread liquid should be refrigerated in advance
2. When scribing, pay attention to close the oven door to avoid serious temperature drop, quickly scribe and put it back, being careful not to burn your hands
3. After baking, pour it on the air-drying net and let it cool and then slice it for consumption. If you can't finish it, keep it sealed.
