Chinese Food
Black Diamond toast
(155754 views)This toast is really delicious. It has the double taste of bread and cake. I put purple potato powder in the cake. It should have been cocoa powder. But my family don't like the bitter taste of cocoa powder.
Cooking ingredients
Cooking Steps
Step1:Add all bread materials except butter into the kneading tank of the chef (liquid first and then powder
Step2:Turn on the second gear of the chef's machine and knead until the flour becomes a ball. Then turn the fourth gear to knead until the thick film is produced. Add the butter softened at room temperature. Continue kneading until the expansion stage. I use the handsome chef's machine of ACA North America electric appliances. Please adjust the gear according to your own chef's machine or bread machine
Step3:Extension phas
Step4:Round the dough onc
Step5:Ferment to twice the siz
Step6:Take out the exhaust and roll it out into a rectangl
Step7:Roll it up naturally. Put it into a 450 gram toast box for secondary fermentatio
Step8:Let's prepare the body of the cake when the toast is ready to ferment
Step9:Beat the oil and milk with a hand beater until it is fully emulsified. Sift in low powder
Step10:Draw the word ten or Z with the hand beater and stir evenly. Then add the yolk. Stir evenly in the same way
Step11:The yolk paste should be in a flowing stat
Step12:Put the protein into a basin without water or oil. Beat it with an electric egg beater at low speed until the fish eye blisters appear. Add 1 / 3 sugar powder
Step13:Turn to medium speed until the protein becomes delicate. Add 1 / 3 sugar powde
Step14:Turn to high speed and beat until the eight characters of the protein cream do not disappear. Add the remaining 1 / 3 sugar powde
Step15:Turn to low speed and turn to dry foaming state (lift the eggbeater and you can see the small sharp hook
Step16:Add 1 / 3 of the protein paste into the yolk paste, stir or cut to mix evenl
Step17:Then pour it back into the remaining protein cream. Continue to mix or cut it evenl
Step18:Pour it into the fermented toast (I added a circle of oiled paper for demoulding and cleaning
Step19:Put it into the middle and lower layers of the preheated oven. Bake at 180 ℃ for 45 minute
Step20:Take it out immediately after baking and put it on the cooling rack for cooling (no need to back button
Step21:It's beautiful. It's really delicious
Cooking tips:The temperature is too high in summer. It's better to refrigerate and reuse the bread materials to avoid premature fermentation affecting the taste. About the cake part. I mentioned it in my previous recipe. It's not repeated here. There are skills in making delicious dishes.
