Delicious filling--heavy butter cake toast

Overview

I used to be very curious about how to make a cake sandwiched between bread. In fact, sometimes I think about the problem too complicated. Yesterday I wanted to make it at home, and suddenly I realized that baking the cake first and then wrapping it in bread was a method that I had always thought was unsolvable. So I actually made this milky cake toast.

Tags

• baking
• children
• bread
• dinner with friends
• dinner
• baking powder
• butter
• condensed milk
• egg
• high gluten flour
• low gluten flour
• white sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Knead 350 grams of high-gluten flour, 50 grams of sugar, 30 grams of egg liquid, 190 grams of milk, 35 grams of condensed milk, 4 grams of yeast, and 2 grams of salt into a dough. Add 35 grams of butter and knead the dough until it is complete

   

2. 2 Place the dough in a bread barrel to rise until it doubles in size

   

3. 3 During the fermentation process, make the cake first. Mix 1.5 eggs and 70 grams of sugar

   

4. 4 Add 25 grams of milk and mix well

   

5. 5 Sift in a mixture of 100 grams of low-gluten flour and 3 grams of baking powder, and stir into a grain-free batter

   

6. 6 Melt 100 grams of butter and pour it into the batter, continue to stir evenly

   

7. 7 Put it into the mold, bake in the middle rack of the oven at 170 degrees for 20 minutes

   

8. 8 Unmold the baked cake and let it cool

   

9. 9 Divide the fermented dough into several portions, roll them into beef tongue shapes, and wrap them around the cake.

   

10. 10 After secondary fermentation, brush with egg wash, bake at 160 degrees for 40 minutes, and serve after cooling.