Chinese Food
Black Diamond toast
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Bread? Cake? You can't tell a fool from a fool. When the bread is wrapped in rich dark chocolate sauce. The outer layer is soft cocoa cake. Triple delicious mix. Even the best satisfaction in winter. The recipe can be made into two 450g toast boxes. It uses Sanneng toast boxes.
Cooking ingredients
Cooking Steps
Step1:Put eggs milk sugar salt milk powder in the bread bucket. Put sugar and salt in different corners. Put in high gluten flour. Poke a small hole with your finger. Put in yeast.
Step2:Start the kneading procedure. Add butter when kneading to the dough expansion stage. Continue kneading at high speed for 20 minutes. Knead until the dough leaves the mask. Cover the dough with plastic wrap. Ferment to twice the size. About an hour. The temperature is controlled at about 28 degrees. It can be refrigerated and fermented at high room temperature. If the room temperature is low, put it into the oven and open it for 30 degrees. Put a bowl of warm water to ferment.
Step3:Butter and chocolate. Heating in hot wate
Step4:Until chocolate and butter blend. Then refrigerate until the dough is fermented.
Step5:The fermented dough is divided into two parts, one for each, and the other for each.
Step6:Spread the chocolate sauce.
Step7:Slowly roll it up. Close it up and squeeze it tightly.
Step8:In the middle of the toast bo
Step9:Secondary fermentation. Bottom warm water. Temperature controlled at 38
Step10:Ferment for about 20 minutes and then make the cake part. Sift cocoa powder and low gluten powder.
Step11:Separate the egg white from the yolk. Refrigerate the egg white.
Step12:Butter and milk are heated and melted in warm wate
Step13:Melt completely and pour into low gluten and cocoa.
Step14:Stroke Z and mix wel
Step15:Then put in the yolk. Stroke Z and mix well.
Step16:The batter after mixing is not sticky.
Step17:Mix the albumen powder and the sugar powder. Add in the egg white. Beat until dry and foamy.
Step18:Remove one third of the protein cream and pour it into the batter. Stir evenly. Then pour it into the protein cream basin and stir evenly.
Step19:Take out the fermented bread.
Step20:Pour into the mold and fill it up. Two shocks produced bubbles.
Step21:Put it into a 180 degree preheated oven. Heat it up and down at 180 degrees. The middle and lower layers of the oven.
Step22:Take it out at the 15th minute of baking. Cut in the middle. Put it in and bake for another 25 minutes. So bake for 40 minutes. Adjust according to your own oven.
Step23:Take out the mold and cool it immediately after baking.
Step24:I'll make the toast.
Step25:You can see three layers of delicious food when you cut it.
Cooking tips:1. Bread materials need to be put in order. 2. The bread should not be over fermented for too long. 3. After the butter and chocolate are mixed, they need to be cooled slightly before use. This way, the bread roll is better fixed. 4. In the formula, the protein cream is mixed with sugar powder and protein powder and added to the egg white to beat. It is relatively difficult to defoaming. 5. It can be eaten after being baked and taken out. There are skills in making delicious dishes.
