Black Diamond Toast with The Double Impact of Vision and Taste Buds
1.
In addition to the liquid, honey beans, and butter from the main ingredients, put them into the bread machine.
2.
Add egg whites and milk and stir and knead to 60% expansion stage, about eight minutes.
3.
Add 20 grams of butter and continue to start a bread maker kneading program for half an hour.
4.
The dough can reach the glove membrane, and the dough is taken out.
5.
Put it in a basin to ferment.
6.
Ferment until it is pricked with a sticky finger and does not shrink or collapse. Take out the air.
7.
After venting, divide the dough into two equal parts, cover with plastic wrap and relax for 15 minutes after reunion.
8.
Roll out the dough into a rectangular parallelepiped shape.
9.
Spread honey beans and roll up from the end of the honey beans.
10.
The rolled dough is cylindrical.
11.
Put the dough in the mold, put the hot water in the oven and start the fermentation mode for 20 minutes.
12.
When the dough reaches 50%, prepare a clean bowl and sift in low flour and cocoa powder.
13.
Weigh out the corn oil and heat it to 80 degrees away from the fire.
14.
Pour the oil into the low-flour cocoa powder.
15.
Stir well.
16.
Add milk and stir to make a fine batter.
17.
Put six egg yolks into the batter.
18.
Stir the egg yolk batter until delicate, cover with plastic wrap and set aside.
19.
Put the egg whites in an anhydrous and oil-free basin, add fresh lemon juice and set aside.
20.
Weigh the granulated sugar to beat the egg whites.
21.
Beat at low speed until fish-eye shape, add 10 grams of sugar, continue to beat at medium speed, add sugar in two separate steps until dry foaming.
22.
The egg whites do not flow in the basin and beat until dry and foamy.
23.
1/3 of the egg white and egg yolk paste, stir evenly.
24.
Pour the whipped egg yolk paste into the beaten egg whites and stir evenly by cutting and mixing.
25.
Preheat the oven and pour the mixed chocolate cake batter into two molds evenly. Bake at 180 degrees in the middle of the oven for 40 minutes. After the cake batter is set in fifteen minutes, cut it from the middle with a knife.
26.
Put the roasted black diamond toast on the cold rack to cool and pack into bags.
Tips:
1. Regardless of the toast and cake body, I use very little sugar, so I can add sugar appropriately according to my preference.
2. Cocoa powder will cause defoaming, so cut and mix quickly.
