Cocoa Jam Bread Cake
1.
First make the cake part, separate the egg white and the yolk
2.
Add sugar to the egg yolk to beat
3.
Add milk and mix well
4.
Add salad oil and mix well
5.
Sift in low-gluten flour and mix evenly
6.
Add a few drops of white vinegar to the egg whites, add sugar in three times and beat until stiff foaming
7.
Take 1/3 of the egg white and stir evenly in the mixed egg yolk paste
8.
Pour the mixed egg yolk paste back into the remaining egg white bowl and stir evenly
9.
Pour into the mold, shake out the bubbles, and send it into the preheated oven. Heat up to 140, down to 120, 60 minutes.
10.
Cut off the irregular corners of the baked cake
11.
Divided into four pieces
12.
Take one of the pieces and smear it with jam, then cover the other piece of cake, trim it into a slightly smaller shape than the mold, and set aside
13.
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.
14.
Put it in the bread bucket, start a kneading program, add butter after the end of the program, and start the kneading program again
15.
Pull the dough apart to form a tougher and harder-to-break film. Stop the dough mixing process
16.
Round up, cover with plastic wrap and ferment
17.
Fermented to twice the size, take out the exhaust air. According to the size of the mold, I divided into two portions, and covered with plastic wrap to relax for 10 minutes
18.
Take a loose piece of dough, use a rolling pin to open it, and place the cake slice in the middle
19.
wrap up
20.
Put it in the mold for secondary fermentation
21.
After fermentation, brush a layer of egg liquid or honey water on the surface
22.
Preheat the oven up and down at 180 degrees and put it into the oven for about 20 minutes
23.
Finished product
Tips:
The shape is not too good due to the mold restriction
