Black Diamond Toast Cake
1.
Put all the ingredients in the toast part into the chef's machine in the order of liquid first and flour
2.
Knead out the glove film and put it in the container for the first fermentation
3.
Knead out the glove film and put it in the container for the first fermentation
4.
Ferment to 1.5-2 times the size, poke a hole in the middle of the finger with the dry powder, not collapse or shrink
5.
The exhaust is rolled flat and rolled up from one side
6.
Put it in the middle of the toast box with greased paper in advance for secondary fermentation
7.
Ferment to six minutes full
8.
Stir soy milk + corn oil first, then heat it on a low fire until it smokes, then remove from the fire, pour in the cocoa powder, stir until there is no dry powder, and cool for later use
9.
(Preheat the oven up and down at 180 degrees) Egg whites and fine sugar are beaten until hard foaming, with small sharp corners
10.
Beat the egg yolks and pour into the meringue
11.
Stir a few times
12.
Sift in low-gluten flour
13.
Cut and mix evenly, without dry powder
14.
Pour the cocoa paste
15.
Cut and mix evenly
16.
Pour the cake batter into the toast box, shake out bubbles, put it in the preheated oven and heat up to 165°C and heat to 150°C, the middle and lower layer, bake for 35 minutes, when it is baked for about 10 minutes, take it out in the middle Make a cut and continue roasting.
Take out the black diamond toast after the oven is out, tear off the greased paper, stand for cooling, no need to put it on its side, you can eat it after cooling
17.
Baked
Tips:
1. Soy milk is used for the cake and toast liquid in this recipe, because I like the strong aroma of beans, of course, you can also replace it with milk or water, according to your preference
2. The temperature of the lower tube of my oven is relatively high, so the temperature adjustment is lower than that of the upper tube. If it is not independently controlled by the upper and lower fire, it can be baked at 170 degrees for 40 minutes. The temperature of each oven is different. Adjust according to your own situation. of
3. When you bake for about 10 minutes, you need to take it out and make a vertical cut in the middle to make the baked cake more beautiful.
4. It does not need to be inverted when out of the oven, just tear off the greased paper and put it upright
5. The batter will be a bit thick during the whole process, don't worry, just pay attention to the mixing method, remember not to stir in a circle to avoid defoaming
6. The toast is fermented until it is distributed, and the cake batter is made when it is close to the distribution.
7. When pouring the cake batter, pour it from both sides to the middle to avoid uneven pouring and large bubbles, which will affect the appearance.
