Cooking Steps

1. 

   Step1:Today, we use water to make it legally. That is to put the materials of the bread body, except butter, salt and yeast, into the bread barrel and knead them for five minutes to form a dough cover. Remember to stick the dough cover and refrigerate them for half an hour. Here, we remember to reserve 10% of the liquid for milk and other yeast.

2. 

   Step2:Tear the frozen dough into small pieces. Then the yeast is melted with the reserved milk. Pour it into the bread bucket. Start the kneading process for 20 minutes

3. 

   Step3:I remember to wrap the heating tube of the toaster in tin paper. I wrapped it in two layers.

4. 

   Step4:After 20 minutes of kneading, put in the softened butter. Start the second kneading procedure for 20 minutes. When the butter is kneaded into the dough, immediately add salt and continue kneading

5. 

   Step5:Let's put on the mask. Because of the low flour, the gluten is low. I dare not open it too much. Then put on the cover and have a hair. It will be ready in about 40 minutes. The time is just for reference. See the dough's State specifically. Stick the flour on your finger and poke a hole in the dough. It's ok if it doesn't collapse

6. 

   Step6:Knead the dough pad and spread the powder. Put the dough on it and pat it gently to exhaust. If there is any bubble, please knead it off. Otherwise, there are many and big pores in the bread. I was just lazy and didn't make it in place. That's why the baked bread has big pores.

7. 

   Step7:Roll the dough into such a rectangle. Thin the bottom edge of one sid

8. 

   Step8:Roll it u

9. 

   Step9:Hold the joint tightly, and then sort it out a little bi

10. 

    Step10:Put it in the toast box. Let the oven ferment. 35 degrees. It can also be fermented at room temperature in summer. About half an hour.

11. 

    Step11:Make the cake paste while the toast is fermenting. First, mix the milk and corn oil with the hand eggbeater and mix well until it is emulsified

12. 

    Step12:Sift in the low powder and cocoa powder. Mix the powder with the hand eggbeater. It is better to sift the powder once in advance.

13. 

    Step13:Separate the egg white and yolk. Put the egg white into an egg beating basin without oil and water. Add the yolk into the cocoa paste and mix until no particles are left.

14. 

    Step14:Sugar and white vinegar are put in the egg white. My quantity is small, so the sugar is added at one time

15. 

    Step15:The electric eggbeater first blows the sugar at a low speed and there will be a lot of small bubbles. Then it turns to a high speed and sends it to the wet foaming, which means that there is a small hook when lifting the eggbeater

16. 

    Step16:Take a third of the protein and mix it in the cocoa paste with a scraper

17. 

    Step17:Take the second third of the protein and continue mixin

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    Step20: