Red Yeast Cake Toast

Red Yeast Cake Toast

1. Put the milk and corn oil in a basin, and use a manual whisk to mix well

2. Add egg yolk and caster sugar, mix well

3. Sift low-gluten flour and red yeast rice flour, mix well with a manual whisk

4. Use a whisk to beat the egg whites until they are fish-eye bubbles, add 1/3 of the fine sugar

5. Continue whipping at medium and high speed until the egg whites begin to thicken, then add 2/3 fine sugar, and continue to beat at medium and high speed until the egg whites can be pulled out of the corners of the moist foaming state. Turn to low and continue to beat until egg white The state of pulling out the small sharp corners

6. Put 1/3 of the egg whites into the egg yolk paste and mix gently with a rubber spatula

7. Pour the well-mixed batter back into the egg white bowl, and use a manual whisk to scoop up the batter from the bottom and continue to mix well.

8. Finally, use a rubber spatula to stir again from the bottom to ensure that the egg white and egg yolk paste are thoroughly mixed.

9. Pour the egg batter into an 8-inch cake mold, put it into the lower layer of the preheated oven to 130 degrees, and start baking for 60 minutes

10. After 60 minutes, turn to 160 degrees and bake for 15 minutes

11. Take out the baked cake and let it cool for later use

12. Pour the liquid into the bread bucket, add instant dry yeast

13. All the ingredients except the butter are placed in the bread bucket

14. Turn on the custom kneading function of the PE8500W bread machine to start kneading.

15. After a custom kneading function is over, add softened butter

16. Then turn on the custom kneading function to mix the butter evenly, turn to the IMIX function to start kneading for 20 minutes, add another IMIX function to knead for about 10 minutes, and knead the dough to the fully extended stage

17. Round the dough and put it on the plate

18. Turn on Baicui PE5386 oven, the fermentation function is 30 degrees, put the dough in the oven, and carry out basic fermentation for about 50 minutes

19. Take out the dough that has been fermented to twice the size, press and exhaust gently, and then round and relax again for 20 minutes

20. Remove the red yeast rice cake from the mold, and press the heart shape into a heart shape mold

21. Roll out the loose dough into a rectangular shape, and after turning it over, place the heart-shaped cake on the rectangular dough (pay attention to the length of the toast mold, the cake cannot be longer than the toast mold)

22. Pull up one side of the dough to wrap the cake, and then cover the other side, pinch the opening tightly

23. Wrap the dough on both ends in the middle and pinch the opening

24. Put the dough in 450 grams of toast, turn on the Pacui PE5386 oven, the fermentation function is 38 degrees, and put a bowl of warm water at the bottom of the oven, and put the toast mold in for the final fermentation

25. Finally ferment to 9 minutes full, cover the toast mold

26. Put it in the lower layer of the Baicui PE5386 oven preheated to 180 degrees, and bake for 30 minutes

27. Remove the mold immediately after it is out of the oven and let cool