Cocoa Cake Toast
1.
Put all the ingredients except the butter in the bread ingredients in the order of liquid first, flour, and finally yeast. Put the ingredients in a bowl and stir them into a flocculent shape with chopsticks. Of course, you can also put them directly in the bread bucket.
2.
Put it in the bread bucket, start a kneading program, the state of the bread dough after the program ends
3.
Add butter at this time and start the kneading process again
4.
When the dough is pulled apart, a tougher and harder film will be formed. Stop the dough mixing process
5.
Round up, cover with plastic wrap and ferment
6.
Fermented to double size
7.
Take out the exhaust, according to the size of the mold, I divided it into two parts
8.
Take one of them and spread it with coconut filling
9.
Roll it up and put it in a mold. I don’t have a toast mold. I borrowed a lunch box from my dad to bake this, but the result is still not satisfactory.
10.
I rolled the other piece with black sesame
11.
All done, for the second fermentation
12.
After the dough is fermented, the cake batter is made, and the cake material is used
13.
Separate egg yolk and protein, add sugar to the egg yolk to beat
14.
Add milk and mix well
15.
Add salad oil and mix well
16.
Sift in cocoa powder and low-gluten flour
17.
Stir evenly
18.
Add the egg whites in three times and add sugar to beat until stiff foaming
19.
Take 1/3 of the egg white and stir evenly in the mixed egg yolk paste
20.
Pour the mixed egg yolk paste back into the remaining egg white bowl and stir evenly
21.
Pour the mixed cake batter onto the fermented bread dough, shake out bubbles, and heat the oven up and down at 150 degrees for about 40 minutes
22.
Finished product
Tips:
Please adjust the temperature according to your own oven. Put the fillings according to your liking to enter the headline number
