Black Diamond Toast
1.
Knead part A into a smooth dough by the back oil method
2.
Cover with the insurance film, power on the oven, select the "fermentation" function on the phone APP interface, set a time of 50 minutes for fermentation
3.
Take out the fermented dough, let it rest for 15 minutes, and roll it into a wide tongue shape
4.
Roll up from top to bottom horizontally, pinch the interface tightly
5.
Put it in a toast box with the mouth down, cover with plastic wrap, and place in the oven (repeat step 2) for secondary fermentation
6.
Observe the dough from the oven lamp to make the cake body when the dough is fermented to 8 minutes:
1Isolate the protein, keep the protein in the refrigerator and keep fresh for later use
2 Mix the egg yolk, milk, corn oil and a small amount of sugar until emulsified
7.
Sift in the powder and stir evenly and slowly fall down in the shape of a ribbon
8.
Take out the egg whites and add lemon juice, add the sugar in three times to beat to 9 minutes, the egg white state has clear lines, lift it slightly with a hook
9.
Add 1/3 of the meringue to the batter, cut and mix evenly
10.
Pour all the mixed egg batter into the egg white bowl, cut and mix evenly
11.
At this time the dough has fermented to 9 minutes, pour the cake batter into the mold
12.
After the oven is powered on, link the mobile APP and select the "Black Diamond Toast" option on the interface
1 The oven will enter the automatic preheating stage (the upper and lower tubes will automatically enter the baking stage after being preheated at 180 degrees for 10 minutes, and continue to bake at this temperature for 10 minutes)
13.
After baking for 10 minutes, the surface of the cake is crusted, quickly scratch the surface with a cutting knife, and adjust the baking temperature through the mobile APP interface again (upper and lower pipes 175 degrees, 28 minutes) until the end of the baking
14.
Carefully take out the bread, put it on the cooling rack and let it cool down a little before demoulding
15.
Finished picture
Tips:
1. The mold used in the recipe is a 350g toast box
2. Weighing should be done in advance during operation to facilitate the perfect connection of bread and cake making
3. Bake for 10 minutes after preheating and touch to confirm the crust on the surface. Carefully take out the horizontal slit to facilitate the forming of the bread.
