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Chocolate Cake Toast

Preparation Time: 120 minutes
Servings: 8 persons
Ingredients:

1. Dough
250g Uni-President My Day Home Made Series Bread Flour
135g Water
40g Sugar
25g Milk Powder
25g Full Egg
30g Butter
3g Salt
3g Yeast

2. Batter
6 Egg Yolks
60g Uni-President My Day Home Made Series Bread Flour
30g Sugar
40g Salad Oil
70g Milk
25g Cocoa Powder
1g Salt

3. Meringue
6 Egg White
75g Sugar

Step 1

Dough:
Place all dough ingredients in mixing bowl, use paddle blend or kneading it to become a dough.
The dough will be kneaded to produce a thin layer of dough.

Step 2

Wrap the bowl with plastic wrap to perform the proofing and fermentation for about 60 minutes at 28°C room temperature. / Keep the skin of dough moisturized by spraying some water.

Step 3

After the dough being taken out, divide dough into 2 pieces (about 120g), and make each to a round dough.

Step 4

Rest the doughs for 15 minutes (wrap it with plastic wrap to keep the skin of dough moisturized). Meanwhile, start preparing the baking paper - ready-made toast paper.

Step 5

Roll out the dough, turn it over from the long side and roll it into a long stick shape, put the two doughs into 450g (19.5cm x 10.3cm x 11.3cm) baking tins/bread loaf pan

Step 6

Perform the final proofing and fermentation for about 50 minutes at a closed environment with temperature and humidity. The dough will become twice as large as original.

Step 7

Batter:
Start preparation of batter in about half an hour of proofing. Place the sugar, salt, salad oil, and milk in a bowl, reheat at 70°C.
Then add in cocoa powder and My Day Home Made Series Bread Flour and blend well. Add 2 egg yolks and mix well for 3 times.

Step 8

Meringue:
Stir the egg whites and sugar until wet foaming (barb-shaped), add in 1/3 meringue into batter and stir a while, then pour it into the meringue and stir from bottom to top.

Step 9

Pour 260g of mixed batter into the baking tins and use chopsticks to draw a circle on the batter evenly.

Step 10

Put the baking tins into oven at 170/190℃, bake for 15 minutes. Then cut it into half and bake at 150/180℃ for another 25 - 30 minutes.

Step 11

Perfect toast for your family and kids.

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Lesaffre Saf-Instant® Yeast Gold 500g

$7.90

Saf-Instant Gold Yeast is a granular free-flowing yeast used in doughs with 10 - 30% (Baker’s Percent) sugar content. Saf-Instant Dry Yeast provides 10 - 20% more activity in doughs with high sugar levels, and is more resistant to preservatives.

Features:
Ensure consistent fermentation process
Provides tolerance to higher dough temperatures
Improves machinability
Free-flowing properties for easier scale and meter
Warmer dough temperatures decreases the need to cool doughs to maintain proper fermentation
Reduce mixing time 10 – 30%, compared to compressed yeast

Product Information:

Halal, Kosher Parve & Non-GMO Project Certified
Recommended application: Croissants, Danish, Variety Bread, Hearth Bread, Sweet Bread, Sweet Dough, Donut
Ingredients: Yeast (Saccharomyces Cerevisiae), Emulsifier [Sorbitan Monostearate (E491), Flour Treatment Agent [Ascorbic Acid (E300)]
Net Weight: 500g
Shelf Life: 24 Months
Storage: Store in a cool & dry place. Once opened, use within 48hrs or refrigerate to be used within 8 days
Country of Origin: France

Directions for Use: Use 1 to 3% based on flour weight. Mix with flour or add to dough during the first stage of mixing. Avoid direct contact with ice water. An increase of 3° - 5°F over normal dough temperatures may be required to achieve the desired fermentation level.

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