Heart-shaped Cake Toast
1.
Let's make the cake base first. Put the egg whites in a water- and oil-free basin and add white vinegar. Put 30 grams of sugar in three times and beat until wet foaming.
2.
Put the water and corn oil in a large bowl, mix well, and sift into low-gluten flour.
Mix gently and evenly, and the dough will form a little dough, not too thin.
3.
Add 4 egg yolks, drip vanilla extract, add coloring, and mix well.
4.
Take 1/3 of the egg white and put it in the egg yolk paste, and stir evenly. Pour the egg yolk paste into the remaining egg whites and continue to mix evenly.
5.
Pour the prepared cake batter into the baking tray, and shake off the large bubbles.
6.
Preheat the oven and heat up and down to 190 degrees for 20 minutes. Let cool naturally after baking.
7.
Use a heart-shaped mold to carve out six cake slices and that's it.
8.
Continue to make the bread part. Melt the white sugar, put in high-gluten flour, salt, eggs and yeast, add water in an appropriate amount according to the water absorption of the flour, and start the first kneading process.
9.
After the procedure is over, put butter that has softened at room temperature and continue the second dough-making procedure.
10.
After the program is over, the dough can be pulled out of a tougher film.
11.
Perform a shot at room temperature and poke a small hole in the middle of the dough with your fingers, so that the dough does not retract.
12.
After the dough is fermented, gently take out the dough and directly divide it into 70g dough, a total of 4 pieces.
13.
Gently arrange the dough into a round shape, a total of 6 portions. Roll out the dough and put the cake in the middle
14.
Fold the upper and lower parts back and squeeze it tightly.
15.
The finished dough is put into the toast box.
16.
Put it in the oven for a second shot
17.
Fermented to twice its original size.
18.
Preheat the oven and heat up and down at 190 degrees for 40 minutes.
Tips:
The oven settings are for reference only~
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