Cooking Steps

1. 

   Step1:Pour all the bread ingredients into the bread bucket. Put them in the order of liquid to powder. Open and noodle for 30 minutes. Take out the dough and form a glove film.

2. 

   Step2:Put the glove film into the toaster. Turn on the fermentation mode for 30 minutes.

3. 

   Step3:Ferment the dough to twice its original size. Take out the air and roll it on the cutting board. Roll it up layer by layer to shape a long square and put it into the bread machine for secondary fermentation.

4. 

   Step4:During the second fermentation of the bread machine, sift the low gluten flour and cocoa powder.

5. 

   Step5:Add all the sugar powder in the cocoa cake ingredients into the wild egg. Beat the egg beater at low speed and then at high speed.

6. 

   Step6:Whisk the whole egg liquid and sugar powder. Lift the egg beater and let it flow down slowly. After the words are drawn in the basin, the imprint will not disappear immediately.

7. 

   Step7:Pour the sifted mixture of low gluten flour and cocoa powder into the egg mixture for 3 to 4 times. Draw a cross with a silica gel spatula and mix the powder well. Be careful not to turn around (it will defoamer). Turn the spatula up from the bottom of the basin as far as possible. This is easy to mix the powder well.

8. 

   Step8:Stir well, then pour in corn oil and mix well according to the cross drawing method. Cleaning tools. Finish these. At this time, the fermentation function of the bread machine has 4 minutes. Waiting for the fermentation function to stop.

9. 

   Step9:When the fermentation time is full, pour the cocoa cake mixture into the bread barrel. Turn on the baking function of the bread machine for 40 minutes.

10. 

    Step10:After baking for 40 minutes, open the cover of the toaster. Take a knife and cut three times at the top. Sprinkle in the prepared nuts. Continue to set the baking mode for 30 minutes.

11. 

    Step11:After baking, poke with toothpick to see if the cake is ripe inside. Wrap a cool towel around the barrel body by using the principle of hot expansion and cold contraction. Buckle the barrel upside down, it is easy to demould. After the slice is dried and heated, pack it in a fresh-keeping bag. It can lock the moisture.