Axquisite, where the better place you bake from
Chocolate Cake Toast
Preparation Time: 120 minutes
Servings: 8 persons
250g Uni-President My Day Home Made Series Bread Flour
25g Milk Powder
25g Full Egg
6 Egg Yolks
60g Uni-President My Day Home Made Series Bread Flour
40g Salad Oil
25g Cocoa Powder
6 Egg White
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.
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.
After the dough being taken out, divide dough into 2 pieces (about 120g), and make each to a round dough.
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.
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
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.
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.
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.
Pour 260g of mixed batter into the baking tins and use chopsticks to draw a circle on the batter evenly.
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.
Perfect toast for your family and kids.