Cake Sandwich Bread
1.
First make the cake body, I used fresh colorful leaves to make the juice, take 4 colorful leaves, add 40g of water, and use a wall breaker to make the juice.
2.
If you need a higher concentration of colorful juice, you can let it stand for half an hour. The pigment of the colorful juice will settle down. Use a small spoon to skim off the upper layer of light-colored liquid.
3.
Take the container to separate the egg white and egg yolk. Note that the egg white basin must be free of oil and water, and the egg yolk must not be mixed in during the separation process.
4.
Add 10 grams of colorful juice, corn oil, and sugar to the egg yolk.
5.
Use your hands to pump quickly and beat evenly.
6.
Sift in 45g of low powder, hand-pump it in a zigzag shape until the batter is fine and without particles.
7.
Add an appropriate amount of lemon juice to the egg whites and beat in 30 grams of granulated sugar three times, until the whisk is lifted to form a sharp corner.
8.
Put 1/3 of the meringue into the egg yolk paste, cut and stir, and mix well.
9.
Pour the mixed batter back into the meringue basin. Continue to cut and stir, and mix well.
10.
Pour the mixed batter into the greased paper pan, use a spatula to flatten it slightly, and shake the lower mold twice.
11.
Put it in the Dongling cube electric oven, the upper tube is 150 degrees and the lower tube is 145 degrees, and bake for about 20 minutes. (Please adjust the time and temperature according to the actual situation of your own oven)
12.
After baking, shake the mold upside down and let it cool for later use.
13.
Next, start making bread, put all the dough materials into the Dongling 1352 bread machine barrel, set the dough for 10 minutes, let the dough stand for 5 minutes, and then set the dough for 15 minutes.
14.
After kneading the dough, you can pull out a satisfactory glove film.
15.
Round the dough and start the bread machine fermentation program for one shot. I set it for 35 minutes.
16.
It is 2.5 times the size, and the fingers are soaked in dry powder and inserted and pulled up. The hole does not retract or collapse.
17.
Take out a well-made dough, divide it into 6 portions after venting, and cover with plastic wrap to relax for 15 minutes after being rounded.
18.
Take a piece of dough, flatten it slightly, roll it out into a tongue shape, and put a small piece of cake in the middle.
19.
Cut both ends of the long tongue into strips with a scraper.
20.
Then alternate left and right staggered up.
21.
Squeeze the last one at the closing to prevent it from falling apart.
22.
After shaping the rest of the dough one by one, put it in the baking tray.
23.
Put it into the Dongling baking cube and perform two rounds for 30 minutes.
24.
Send to 3 times the size.
25.
Take it out, brush with egg wash, sprinkle a layer of coconut paste, and then add cranberries for garnish.
26.
Put it into the baking cube, the upper tube is 160 degrees and the lower tube is 150 degrees, and bake for about 20 minutes.
Tips:
1. Different flours have different water absorption, please adjust the water volume according to the actual operating conditions.
2. Each oven has a different temper. Please adjust the temperature and time according to the actual situation of your oven.
3. The concentration of the colorful juice determines the color of the cake, please try it as you like.
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