Cake Sandwich Bread
1.
Put all the ingredients in the main ingredient into the bucket of the bread machine in order, and start kneading the dough for about 30 minutes until the dough is complete. (You can knead out the glove film at this time)
2.
Then round it up and put it in the bread machine to ferment.
3.
While waiting for the fermentation process, start to make cake slices, add 10g powdered sugar to 40g water, and stir with a manual whisk until the sugar melts.
4.
Then add 40g corn oil.
5.
Stir until the water and oil are completely fused and it is like a rice paste.
6.
Sift in the sifted cocoa powder and low-gluten flour.
7.
Use a manual whisk to mix the powder with water and oil until the powder is completely wetted, do not over-mix.
8.
Then add the egg yolk.
9.
Stir until fully integrated and set aside for later use.
10.
Add 30 grams of soft white sugar to the egg whites with an electric whisk three times, and beat until it is in a wet foaming state. As shown in the picture, a small hook is enough.
11.
Take one third of the meringue, put it in the cocoa egg yolk paste, and mix evenly.
12.
Then pour it all back into the meringue.
13.
Continue to stir evenly.
14.
Pour the cake batter from a high place into a large baking pan lined with tin foil. Drop the mold twice to shake out big bubbles. Put it in the preheated oven, heat up and down at 120 degrees, and bake for about 25 minutes. Please adjust the temperature and time according to the temper of your own oven. There is no fluidity when pressing the cake body with your hands, and the skin does not stick to your hands.
15.
Take out the oven immediately after baking, put it on the grilling net, tear off the grease paper, and let cool.
16.
At this time the dough has fermented to twice its size.
17.
Vent the fermented dough. Then cover with plastic wrap and let stand for 20 minutes.
18.
Use a rolling pin to roll it into a 28*28cm square.
19.
Divide the baked cake into 3 portions (each about 27*8cm), take one portion in the middle of the dough, and then use a knife to cut 9 knives on both sides, and divide them into 10 equal portions.
20.
From top to bottom, alternate left and right press one after another, and then put it in a warm place to ferment.
21.
When fermenting, make crispy grains, 15 grams of powdered sugar, 25 grams of low-gluten flour, 3 grams of milk powder, and 20 grams of unsalted butter. After the butter has softened at room temperature, put in all the ingredients and gently rub into small pieces with your hands.
22.
A bread body that has been fermented to twice the size.
23.
Brush the fermented bread with 2 layers of egg liquid evenly, then use a spoon to put strawberry jam, sprinkle with the milk crumbs, put it in the preheated oven at 180 degrees, and bake for about 25 minutes. Just see the color on the surface. After baking, put it on the grill to cool, and cut it with a serrated knife when you eat it.
Tips:
There are only 4 eggs for about 60 grams of the cake body, and 5 eggs for the smaller one. The jam can be replaced with a variety of different flavors. You can also replace the strawberry jam directly with fresh strawberries.
