Black Diamond toast recipe-Chinese Food-best chinese food recipes-cooking food

Step1:Mixing - put the ingredients except butter and chocolate sauce into the bread machine in the order of liquid and solid. Start the kneading procedure for 20 minutes.

Step2:Knead the dough until smooth. Add the butter block. Continue to start the kneading procedure once. Time: 20 minutes.

Step3:Knead until the dough is fully extended. Pull out the glove film.

Step4:Knead the dough, put it into the container, cover with plastic film, put it into the bottom of the oven, select the fermentation procedure, temperature 35 ℃ for the first fermentation.

Step5:Probably One point five Hour. The dough is twice as big. Take it out.

Step6:After exhausting, divide into two parts on average, cover with plastic film and let stand for 15-20 minutes.

Step7:After relaxation, take a dough and roll it into a rectangle about the width of the toast box.

Step8:After the width is determined, roll it forward and back. Roll the dough thin. Then spread a layer of chocolate sauce on it.

Step9:Then roll up the dough from one side and put it in the toast box. The same is true for the other dough. Cover the two toast boxes with plastic film and put them into the oven for secondary fermentation. The temperature is 35 ℃.

Step10:After the second fermentation for 20 minutes, make the cake paste. The protein is added to the sugar powder in three times. It is sent at low speed and then at high speed.

Step11:Whisk to a stiff foaming state. Set aside for later use.

Step12:Put the butter and milk from the cake ingredients into the milk pot. Heat over low heat until the butter is completely melted.

Step13:Add the warm buttermilk mixture to the yolk. Stir well.

Step14:Sift in low gluten and cocoa.

Step15:Mix until no granules are left. Make a smooth cocoa paste.

Step16:Cut and mix the albumen paste and cocoa paste. Make the cake paste.

Step17:At this time, take out the dough that has been fermented to twice the size from the oven and preheat the oven 180 degrees up and down.

Step18:Pour the cake paste into two toast molds on average. Shake to produce big bubbles.

Step19:Put in the second to last layer of the preheated oven. Bake for 40 minutes at 180 degrees. 5 minutes later, when the cake surface solidifies, you can quickly open the oven and cut the surface of the cake. The finished product will be more beautiful than not. If you don't cut a knife, the cake will crack at will. The lines are unpredictable.

Step20:After baking, take it out immediately. Demould it. Transfer it to the cooling frame for coolin

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Cooking tips:If the dough is lifted after the cake paste is poured in, the baking process will not be able to cut the surface smoothly. As I am now. Therefore, it is recommended to press the dough slightly to increase the contact surface between the dough and the mold, reduce the flow of the cake paste to the bottom, and place the baking process. The dough is held up by the expansion of the cake paste. There are skills in making delicious dishes.