1.
Toast part:
Except the butter part of the main ingredient, pour it into the chef's machine, stir into a smooth dough, then add butter, knead until the film is formed, and expand;
Then carry out a fermentation;
The fermented dough is vented, roll it out with a rolling pin, roll it up, and put it in a toast box for secondary fermentation.
2.
Make sponge cake body:
The milk and butter are melted in water, then the cocoa powder is sifted into it, and stirred evenly to form cocoa liquor;
Separate the egg yolk and protein, put it into a water-free and oil-free egg beater, add white sugar to beat the egg whites until dry foaming (small sharp corners), then add the egg yolk in three times, stir well, and then sift in the low-gluten flour, and stir. The technique of mixing into a batter;
Add the cocoa liquid to the mixed batter and continue to mix evenly in the same way.
3.
Finally, pour the cocoa batter into the fermented toast mold;
Preheat the oven at 170 degrees Celsius, 170 degrees Celsius after preheating, middle level, 40 minutes.
4. After baking, it can be sliced or bagged.
