Roll Cake
1.
Pour all the ingredients except butter into the bread bucket, set the dough mixing program
2.
After 20 minutes, pause, add butter, and reset the dough dough program (this program is mixing dough for 30 minutes and dough for 1 hour)
3.
Until the end of the program, the dough is ready
4.
Take out the dough and vent, divide into 4 parts, round, cover with plastic wrap, and relax for 15 minutes
5.
Take 200 grams of chocolate chiffon cake and cut into small pieces
6.
Roll out the loose dough into a rectangle 20*16cm
7.
After turning it over, place the cake cubes on one end
8.
Roll up from top to bottom. After the bread wraps the cake cubes, place the cake cubes again
9.
Continue to roll up from top to bottom, close the mouth and squeeze tightly, paying attention to both ends also
10.
After all the four doughs are wrapped, put them in a square plate lined with greased paper
11.
Carry out the final fermentation, take it out after 50 minutes, sprinkle high powder on the surface
12.
Preheat the oven to 150 degrees, middle layer, bake for 20 minutes, release the mold immediately and let cool after being out of the oven
Tips:
1. The water absorption of flour is different, please increase or decrease the amount of liquid in the formula as appropriate;
2. When wrapping the cake, be sure to stick the cake pellets close to the dough, otherwise you will find that the cake and the bread are not densely packed after the cut surface of the baked bread;
3. The temperature of the oven can be adjusted by itself.
