1. Prepare the ingredients for the bottom toast
2. Pour the prepared ingredients, except butter, into the bucket of the bread machine, and put it into the bread machine according to the kneading procedure. After kneading the dough not long, add butter
3. Prove the kneaded dough for about an hour (ferment to twice its size)
4. After the fermented dough is vented, let it rise for 10 minutes, roll it out and put it in a toast box
5. Lay grease paper in the toast box in advance, and then put the rolled dough into it. Put it in the oven or microwave and leave it until the dough is about half the height of the toast box.
6. Then make the cake batter, prepare the ingredients needed for the cake batter
7. Separate the egg white and the yolk, and the container for the egg white should be water-free and oil-free
8. Add fine sugar to the egg yolk and stir evenly
9. Add vegetable oil in three times, stir well each time, and then add the next time
10. Add milk and stir gently
11. Pour the flour and stir evenly, set aside
12. Whisk the egg whites at low speed until there are fish-eye bubbles, then add one-third of the fine sugar to beat
13. Continue to beat the egg whites until the bubbles are thick, then add one third of the fine sugar
14. Then whip the egg whites at high speed until there are clear lines, then add the remaining fine sugar
15. When the egg whites are beaten, when you lift the whisk with a curved sharp corner, it means that the egg whites have been beaten.
16. Add the egg yolk paste to the whipped egg whites three times, and stir evenly (turn from bottom to top when stirring, don’t draw circles)
17. Take out the second fermented dough
18. Pour the cake batter into the toast box, put it in a preheated 180 degree oven, and let it go up and down for about 40 minutes
19. Tear off the greased paper on the toast while it is hot. It can be sliced and eaten after cooling
Buy on JD
Buy on Amazon