Roll cake

Overview

What would the endless chocolate chiffon cake taste like if you put bread in it? I tried it today. The soft bread and moist and soft cake will really make you feel like you want to eat it again. My best friend’s comment is: the soft white bun and black bun are very elastic, beautiful and delicious. This cake is worth trying.

Tags

• baking
• children
• afternoon tea
• butter
• chocolate chiffon cake
• high gluten flour
• milk powder
• whole egg liquid
• yeast
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Pour all the ingredients except butter into the bread bucket and set the dough program;

   

2. 2 After 20 minutes, pause, add butter, and reset the dough program (this program is for 30 minutes of kneading and 1 hour of dough rising);

   

3. 3 Until the end of the program, the dough has risen;

   

4. 4 Take out the dough, deflate it, divide it into 4 parts, roll into balls, cover with plastic wrap, and rest for 15 minutes;

   

5. 5 Take 200 grams of chocolate chiffon cake and cut into small pieces;

   

6. 6 Roll the relaxed dough into a rectangular shape of 20*16cm;

   

7. 7 After turning it over, place the cake pieces on one end;

   

8. 8 Roll up from top to bottom. After the bread has wrapped the cake pieces, place the cake pieces again;

   

9. 9 Continue to roll up from top to bottom, pinch the ends tightly, and pay attention to pinch both ends tightly;

   

10. 10 After all four doughs are wrapped, place them in a square plate lined with oil paper;

    

11. 11 Carry out final fermentation, take it out after 50 minutes, and sprinkle flour on the surface;

    

12. 12 Preheat the oven to 150 degrees, set the middle layer, and bake for 20 minutes. Unmold immediately after taking it out of the oven and let it cool