Make A Super Warm Heart for Your Family-love Cake Toast
1.
Mix the milk, soybean oil and a part of sugar, and stir until the sugar dissolves.
2.
Add egg yolk and stir until uniform.
3.
Add the sifted low-gluten flour and stir until smooth and no particles.
4.
Add the last part of sugar to the egg whites and refrigerate for later use, and then use an electric whisk to beat until moist foaming.
5.
Take one-third of the meringue, mix with the egg yolk paste, and mix well.
6.
Pour the evenly mixed batter into the meringue, mix and stir until there are no particles.
7.
Finally, drip in the red velvet liquid, mix well, pour all into the golden baking pan, and smooth it with a spatula.
8.
Preheat the oven in advance, turn on the heat for 180 and lower for 150, and bake for 15 minutes.
9.
After baking, let it cool, use a heart-shaped mold to plant 6 cake embryos, and set aside.
10.
Let's make the bread part. In addition to salt and butter, put the dough ingredients into the bread machine and knead the dough.
11.
Knead until it expands and wrap in butter and salt.
12.
Continue to knead until it is smooth to pull out the film, wrap it with cling paper, and ferment to 2 times the size.
13.
Poke a small hole in the fermented dough without rebounding or shrinking, which means that the fermentation is complete.
14.
Take out the fermented dough and exhaust it.
15.
Divide equally into 6 small dough pieces, rub the round wrapper and let stand for 10 minutes.
16.
The small dough that has been set aside is exhausted, and the dough is rolled into a tongue shape, and a heart-shaped cake is placed on it.
17.
Roll up from top to bottom, pinch the interface tightly.
18.
After the same technique is done, put it in the mold and carry out the second fermentation for about 45 minutes.
19.
Finally, ferment to 9 minutes full, cover the lid and bake.
20.
Preheat the oven in advance, add the heat to 180 degrees, lower the heat to 170 degrees, and bake for 40 minutes.
21.
Released from the mold.
22.
Let cool and slice for serving.
23.
Appreciation of the finished product.
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