Chocolate Cake Toast Loaf

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Preparation Time: 120 minutes
Servings: 8 persons
Ingredients:
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 Instant Dry Yeast
​
Chocolate 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

Meringue
6 Egg White
75g Sugar

STEP 1

Preheat the deck oven with upper heat at 170°C and lower heat at 190°C.

Dough
In a stand mixer, add all ingredients and mix to combine. Scrape down the sides and continue kneading until the dough is smooth and elastic.

STEP 2

Cover the bowls with cling wrap to allow the dough to perform its rise (for about 60 mins at 28°C room temperature).

Tip: Keep the skin of dough moisturized by spraying some water.

STEP 3

Divide the dough into 2 equal pieces (about 120g) and shape into a ball.

Cover with cling wrap and let it rest for 15 mins.

STEP 4

Lay a parchment paper in a baking tin / bread loaf pan

1. Roll out dough
2. Flatten dough
3. Shape dough into a log
4. Place dough in bread loaf pan

Allow dough to perform its final rise (for about 50 mins or until double in size, in a closed environment)

STEP 5

Batter
Prepare the batter 30 mins into proofing.

In a bowl, add sugar, salt, salad oil and milk. Heat at 70°C. Then, add cocoa powder and bread flour. Mix to combine.

In 3 additions, fold in the egg yolk till the batter is evenly combined.

STEP 6

Meringue

Stir the egg whites and sugar until wet foaming (barb-shaped).

Fold in 1/3 meringue and stir the batter. Then, fold in the remaining meringue.

STEP 7

Pour 260g of mixed batter into the baking tin (on top of the dough).

STEP 8

Bake at 170°C/190°C for 15 mins. Cut into half and bake at 150°C/180°C for another 25 - 30 mins.

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