1. First of all, the method of making bread dough is exactly the same as that of ordinary bread. Knead the dough materials into a ball, knead it to the expansion stage where the film can be pulled out, ferment at room temperature to 2.5 times its size (it takes about 1 hour at a temperature of 28 degrees), expel the fermented dough from the air, and knead again Make it into a round shape and ferment for 15 minutes. Click here to view the detailed diagram of kneading and fermentation steps. 2. Prepare the chocolate cake filling. Chocolate sponge cake (click here for the recipe), tear into small pieces, let the butter soften at room temperature, and soak the raisins with rum
2. Mix the chocolate cake, butter, raisins and rum together, mix well and form a ball; after the middle of the dough is fermented, press it with the palm of your hand
3. Put the chocolate cake filling in the middle of the dough and wrap it; the wrapped dough is closed facing down, placed on the chopping board, and rolled out into an oval shape with a rolling pin
4. Use a knife to make a vertical cut in the middle of the oval, leaving a few centimeters at one end not to be cut; roll it up from one side as shown in the picture
5. After rolling to the end, go around and continue rolling; continue to roll to the end; the rolled dough, with the side exposed to the filling, is placed in a 6-inch round cake mold with butter on the inner wall for the final fermentation (the best fermentation environment : Temperature 35-38 degrees, humidity 85%)
6. After fermenting to fill the mold (about 40 minutes to 1 hour), brush a layer of whole egg liquid on the surface of the cake, put it in a preheated oven with a high and low heat of 170 degrees, and bake for 25-30 minutes.
Tips:1. Add cake to the bread as the filling, the taste is very harmonious, it is worth trying. You can replace the cocoa powder in the chocolate sponge cake recipe with the same amount of flour to make the original flavor sponge cake and make the original flavor cake filling. However, it is not recommended to use chiffon cake instead of sponge cake, because the chiffon cake is too soft, and the filling is easy to be squeezed too hard and lose the soft feeling of the cake;
2. If you don't want to add wine, you can replace the rum with water.
