Chocolate Cake Toast
| ----- -------- | Dough ingredients |
| High-gluten flour 250g | Salt 3 grams |
| sugar 30g | Yeast 3 grams |
| Milk 190ml | Butter 25 grams |
| ----- -------- | Chocolate Cake Ingredients |
| Eggs 7 pieces with shell 375g | sugar 130g |
| Low gluten flour 160g | Milk 110ml |
| Butter60 grams | Cocoa powder 30g |
| Lemon juice 5 grams | Cornstarch 10 grams |
| ----- -------- |
Step 1
First, let's make the main dough. Put all the dough ingredients except butter into the kneading cylinder. Here, we need to pay attention to the salt and sugar not to come into direct contact with the yeast. All liquid ingredients need to be refrigerated.
Step 2
Knead the dough with a mixer on medium speed for about 7-9 minutes until a rough film appears.
Step 3
Add softened butter at room temperature.
Step 4
Knead the dough again with the mixer at medium speed for about ten minutes until the glove film appears.
Step 5
Place in a greased container and cover with plastic wrap to rest for half an hour.
Step 6
Then divide into two parts and roll them into round balls. Cover with plastic wrap and let rest for about ten minutes.
Step 7
Roll the relaxed dough with the smooth side down into a trapezoid that is narrow at the top and wide at the bottom.
Step 8
Roll up.
Step 9
Grease the toast mold, grease it with butter all around, and line it with baking paper.
Step 10
Put the toast dough into it, cover with plastic wrap, and ferment at room temperature.
Step 11
Now to make the chocolate cake, heat the milk over hot water and melt the butter, then preheat the oven to 170 degrees for 40 minutes.
Step 12
Make sure there are no butter particles melted.
Step 13
Add the cocoa powder and mix well and set aside. Do not remove it from the hot water basin during this period to keep the temperature of the cocoa paste at 40-50 degrees.
Step 14
In a clean basin without water or oil, add egg white lemon juice and all the caster sugar.
Step 15
When it becomes thick and foamy, add corn starch.
Step 16
Keep whipping until it is in a stiff little hook state and hard foam.
Step 17
Add the egg yolk in three batches and beat evenly.
Step 18
Add sifted cake flour in two batches.
Step 19
Mix thoroughly.
Step 20
Add some of the cake batter to the cocoa batter and mix well.
Step 21
Then pour it back into the cake batter and mix thoroughly.
Step 22
Take out the fermented toast dough. I fermented it at room temperature of 25 degrees for about 25 minutes. Don't ferment it too much, remember!
Step 23
Pour the cake batter into the lower shelf of the preheated oven and bake for 40 minutes. When the cake is baked for 15 minutes, the surface of the cake will be set, and then use a knife to make a slit., to prevent the cake from cracking in all directions, and the baking time can be flexibly adjusted according to the conditions of your own oven.
Step 24
After baking the toast bread, place it in the mold and let it cool until it is not hot to the touch, then unmold it. Once it is completely cool, you can eat it! Chocolate Cake Toast Cooking Tips
