A double combination of honey pea black diamond toast, cake and bread

Cocoa finger mochi

Materials

Bread ingredients

250 grams of cake flour

50 grams of cake flour

Milk 130 grams

1 egg

Salt 2 grams

Sugar 20 grams

Butter 20 grams

Fresh yeast 6 grams

Honey peas 160 grams

Cake ingredients

5 eggs

Corn oil 50 grams

Milk 110 grams

100 grams of cake flour

Cocoa powder 20 grams

Sugar 80 grams

Steps

1. I am used to laying grease paper in the mold to prevent the liquid from flowing out of the mold

2. Rub all materials except butter and salt into a thick film, add softened butter and salt and knead until fully expanded

3. After a shot, the exhaust is divided into 2 parts, which are rounded and relaxed

4. Roll out the loose dough into a rectangle, spread honey beans, thin the bottom, roll it up from the top, tighten the bottom and put it into the mold

5. Put the shaped toast into the mold and send it to the oven for a second shot

6. Wait for the toast to ferment for about 20 minutes, and then start to make cake batter 1. Heat the corn oil slightly and pour in the cocoa powder 2. Stir well and add milk in turn and mix well 3. Add low-gluten flour and mix well 4. Add egg yolk and mix well, be careful not to stir too much

7. Beat the egg whites, take 1/3 of the egg whites, add the egg yolk paste and mix well, then pour back into the egg white paste and mix well. Remove the fermented toast and preheat the oven to 180 degrees at this time. Weigh the cake batter and pour it evenly into the toast mold, knocking the mold lightly to shake out bubbles

8. Put the 2 molds of cake batter into the preheated oven and bake at 180 degrees for about 40 minutes (adjust according to the actual temperature of the oven) Bake for about 15 minutes, take out the surface solidification, cut a knife in the middle with a blade, and quickly put it in the oven to continue baking

9. Take out the baked toast, remove it from the mold and let it cool

10. Honey bean black diamond toast~

11. Combination of cake and bread~

12. Soft and delicious~

Tips:

When making bread in summer, you must control the temperature of the noodles! After about 20 minutes of toasting, start to make cake batter, excessive fermentation will cause the bread to be too large and the cake batter will overflow the mold!