Black Diamond Toast (Cake Toast)
Overview
The perfect combination of cake and bread
Tags
Ingredients
Steps
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Soften the butter at room temperature. Mix the main ingredients except butter, and mix the other ingredients evenly. Knead into a dough. The dough will be sticky at this time, which is normal
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When the dough is not sticky, add butter and knead until it expands
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Knead into a ball, cover with plastic wrap and ferment until doubled in size
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After fermentation, dip your fingers in flour and poke holes into the dough. It will not shrink or collapse
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Line the toast box with oil paper
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Take out the fermented dough, press it with your palms to deflate, then roll it into a round shape and let it rest for 10 minutes
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Roll the dough into a rectangular shape
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Roll it up from top to bottom and put it in a toast box, as shown in the picture
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Place in the oven to ferment until 6 minutes full
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Make cocoa sponge cake: separate egg whites and egg yolks
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Put cocoa powder into a basin, add corn oil and stir well
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Add milk and mix well
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Drop white vinegar into the egg whites and use an electric whisk to make large bubbles
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Add fine sugar in three batches and beat until stiff peaks form. Add egg yolk and beat evenly
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Sift in the low-gluten flour and mix evenly with a spatula
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Add cocoa paste and mix evenly with a spatula
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Take out the 6-minute-full fermented toast, pour in the cocoa cake batter, and shake out the bubbles
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Place in the preheated oven, bake at 190 degrees for 10 minutes and take out
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Use a spatula to make a cut on the cake body, return to the oven, adjust to 180 degrees, and bake for 25 minutes
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After baking, take it out of the mold and take it out with the parchment paper
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Place on grill and let cool
