Cooking Steps

1. 

   Step1:1. Bread except butter. Mix all ingredients together. Knead into a smooth dough. Liquid material. 510ml milk can be reserved. It can be added according to the dough state, because the water absorption of different brands of flour is different. After adding the butter, continue to knead to a fully extended state. The state of thin hand film can be seen by gently pulling. We only ferment this bread once, so the dough must be kneaded in place. And the bread is not much. It's also suitable for hand kneading. Cover with plastic wrap and let stand for 15 minutes. The relaxed dough is easy to roll out. We roll it out into a large rectangle. The width is just enough to fit into the toast mold. Turn the dough over. Cover with cranberries. Roll it up and down. After finishing the mold, put it into the mold for fermentation. The temperature is about 3235 degrees. The humidity is about 85%. The fermentation time is about 60 minutes. The fermentation is about twice the size. If it's not a non stick mold, you need to lay oil paper first.

2. 

   Step2:2. Cocoa sponge cake (we can make sponge cake when the bread is fermented for about 40 minutes). The butter and milk are melted in hot water and stirred evenly. Sift in cocoa powder. Stir quickly until dry. Stir the cocoa paste evenly. It's very delicate without any particles. Beat egg white. Add sugar three times. Beat to a small point. The protein must be sent to the right place. Otherwise, it will be easy to defoaming when sifting in the low powder. Pour in the yolk. Mix well with the beater at low speed. Sift in low powder and mix well. Cocoa powder is mixed with liquid material first, because it is easy to cause defoaming by adding cocoa powder directly into the egg paste. After sifting in the low powder, use the turning and mixing method to mix evenly. Pay attention to that the low powder is easy to sink into the bottom. Make sure that the low powder at the bottom is mixed evenly. Then pour in the cocoa milk paste. Continue to mix well. The fermented dough can block the three holes at the bottom of the toast. Pour in the cake past

3. 

   Step3:3. Bake the black diamond toast oven 180 degrees. Bake for about 40 minutes. Bake for about 15 minutes. The surface of the cake will solidify. You can put on gloves and take out the mold a little. Draw a knife with a knife. There will be beautiful lines. It is not recommended to take out the mould and draw a knife directly. The temperature is all at onc