Cocoa Sponge Toast

Overview

This idea still comes from my family who are extremely supportive of me! So-called salted fish and cabbage, everyone has their own favorites. My family all has their own favorite snacks, such as bread, cakes, and biscuits, which are also divided into salty, sweet, vegetarian, and meat. I wish I was a food magician and could conjure up everything they ordered in one second. Of course, this is impossible, so we have the cocoa sponge toast we are introducing today. Combining soft toast and fragrant cocoa sponge, I think it is a wonderful encounter. The combination was so harmonious that it pleased each other and others. This cocoa sponge toast only uses half of the toast dough, and the remaining half can be used to make another kind of bread (I will post the recipe later). In this way, three flavors of snacks can be made at once. The family can choose what they like and eat to satisfaction, and it saves me trouble. The needs of my family are my motivation and source of creation.

Tags

• baking
• toast
• a fine sugar
• a high powder
• a salt
• a vegetable oil
• a water
• a yeast
• acake powder
• b butter
• b cocoa powder
• b fine sugar
• b low powder
• b milk
• bwhole egg

Ingredients

Steps

1. 1 Key points: Apply butter on the bottom and four walls of the toast box in advance, and stick the greased paper on it. First make toast A. Mix all the ingredients except vegetable oil and stir into cotton wool

   

2. 2 Pour into the bread machine and run the IMIX program to knead the dough for 20 minutes

   

3. 3 After the program ends, add vegetable oil and select the IMIX program again to continue kneading the dough for 20 minutes

   

4. 4 After the program is finished, take out the dough, roll it into a round ball and place it in a dry and clean container

   

5. 5 Cover with plastic wrap and put in the oven for the first fermentation (other effective fermentation methods can also be used)

   

6. 6 After 60 minutes, fermentation is complete

   

7. 7 Take out the rounded exhaust

   

8. 8 Take half of the dough and roll it out

   

9. 9 Turn over and roll into a cylinder

   

10. 10 Roll it out again

    

11. 11 Roll into a cylindrical shape and place into a toast mold lined with greaseproof paper

    

12. 12 Cover with plastic wrap and put in the oven for the second fermentation (other effective fermentation methods can also be used)

    

13. 13 After 30 minutes fermentation is completed, take out

    

14. 14 Start making sponge cake. Ingredients B: heat milk and butter over water until melted

    

15. 15 Add the sifted cocoa powder, stir until a fine and shiny cocoa solution is obtained, and place it on warm water to keep it warm to prevent clumping

    

16. 16 Beat the egg whites, add fine sugar in three batches, and beat until stiff peaks form and the peaks are complete

    

17. 17 Add the egg yolks to the whipped meringue and continue beating with an electric whisk for about 2 minutes until completely mixed

    

18. 18 Add sifted low-gluten flour and mix well

    

19. 19 Add the fine and shiny cocoa solution and stir evenly

    

20. 20 Pour the cake batter from a high position into the toast box containing the toast dough

    

21. 21 Shake out the bubbles and place in the preheated oven at 170°C in the middle and lower racks for 40 minutes

    

22. 22 You can cover it with tin foil at the appropriate time according to the temperature of your oven

    

23. 23 The temperature inside the oven is too high, so I opened it, but it does not affect the taste

    

24. 24 Cut into slices while still warm

    

25. 25 Now you can enjoy the delicious food