1. Prepare materials.
2. In the order of liquid first, add milk and beat in 1 egg.
3. Add high-gluten flour, break the old noodles into small pieces, add white sugar, and start a kneading program (10 minutes).
4. The bread machine knead the dough for 10 minutes.
5. Add butter, yeast and Angel bread improver in the post-oil method.
6. Add 1 gram of salt.
7. The reconciled dough is wrapped in plastic wrap on a bread bucket for basic fermentation (room temperature 26°C to 28°C).
8. The fermented dough fingers are glued with flour and inserted into the dough without shrinking.
9. The dough was taken out after putting the bread bucket in the refrigerator for 18 hours because of something.
10. Exhaust catches the rectangular dough sheet.
11. Roll it up and place it in a sun-morning toast mold made of anti-stick baking grease paper for a second serve.
12. To make the cake batter: Separate the egg yolk from the egg white.
13. Pour in 1/4 of the white sugar and stir well.
14. Add corn oil.
15. Add milk and stir well.
16. Add the sifted chocolate cake mix.
17. Add in three times and stir evenly with a zigzag technique.
18. Use a whisk to beat the egg whites until fisheye bubbles appear, and add 1/4 of the white sugar.
19. Add 1/4 of the white sugar when the soap is foamy.
20. Pass until the lines appear, pour in the last 1/4 of the white sugar.
21. Whip until the egg beater is lifted from the meringue, a small triangle upright shape appears, and it becomes a dry foam
22. Take 1/3 of the meringue into the egg yolk paste and stir evenly by cutting and mixing.
23. Then take 1/3 of the meringue into the egg yolk paste and mix well.
24. Finally, pour the egg yolk paste into the remaining meringue and stir well.
25. Pour the egg batter into the Yangchen toast mold. Preheat the oven at 165°C for 10 minutes.
26. I baked two. Heat up at 165°C, lower heat at 150°C, and bake for 35 minutes. At 10 minutes, score the top of the toast cake. After 35 minutes, roast on the top and bottom for 10 minutes.
27. This is the finished picture.
28. This is the case of slicing after cooling.
