Golden Diamond Toast

Overview

The very delicious Golden Diamond Toast is a combination of chocolate cake and white toast. I made it last time in the evening. I ate some and saved it for taking pictures at noon the next day, but by the time I got back from get off work, it was almost eaten. So this is the second time I have made it. The disadvantage is that there is less cake batter on top, but the taste is still rich and I like it very much. I used 4 eggs for the basic amount of sponge cake, and baked a 6-inch cake with the extra dough. If you only make the cake on top of the golden diamond toast, you can reduce the amount by half.

Tags

• baking
• old man
• breakfast
• banana
• bread flour
• butter
• cake mix
• cocoa powder
• coffee powder
• corn oil
• egg
• white sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Prepare the required materials (the above main materials are cocoa sponge cake materials, and the auxiliary materials are toast materials)

   

2. 2 Pour the salt, milk, eggs and sugar from the toast ingredients into the bottom of the mixing bowl, then add bread flour and yeast powder on top

   

3. 3 Start the mixer and knead the dough. When the dough begins to form a film, add softened butter

   

4. 4 Continue to mix the dough until it reaches the expansion stage

   

5. 5 Let the dough rise until doubled in size

   

6. 6 Take out the air from the risen dough, roll it into a lump and then roll it up

   

7. 7 Put the bread embryo into the toast mold to proof for the second time

   

8. 8 While the dough is proofing, make the cake. Add 4 eggs to the sugar and beat with an electric beater (use the beater to make the eight characters until they don’t disappear for 10 seconds)

   

9. 9 Add cake flour and mix evenly with a spatula

   

10. 10 Mix mashed banana, cocoa powder, coffee powder, milk and corn oil and mix well

    

11. 11 Pour the above mixture into the egg yolks

    

12. 12 Use a spatula to mix quickly and evenly to form a cake batter

    

13. 13 The toast dough is also fermented for the second time

    

14. 14 Pour the cake batter on top of the toast and bake it in an oven at 170 degrees for 30 minutes (I also baked the extra cake batter into a smaller 6-inch size)

    

15. 15 There is no need to invert it after taking it out of the oven, just take it out directly. The cake and bread are very soft.