Cocoa Cake Toast

Overview

The once-famous Black Diamond Cake Toast is actually a combination of cake and bread. As I was making it, I imagined that the cocoa cake was wrapped in the thin white soft bread, just like a man’s arms embracing his beloved woman, regardless of each other, there is me in you, you in me, endless lingering..., hum! Are you saying that sourly? But the combination of cake and bread tastes very good, just because it was baked very late, the dim lighting in my house when taking pictures could not compare with the sunlight in nature. I deeply regret that I could not capture the most beautiful feeling. However, just saying it is delicious is definitely not enough. This stunner melts in the mouth and tastes so sweet, the heart is so soft and waxy, and the meaning is so profound...

Tags

• baking
• afternoon tea
• summer recipes
• students
• butter
• cocoa powder
• egg yolk
• high gluten flour
• low gluten flour
• yeast
• fine sugar
• lemon juice
• milk
• protein
• salt
• vegetable oil

Ingredients

Steps

1. 1 Mix all the toast ingredients except butter into a smooth dough;

   

2. 2 Add butter and knead until fully expanded;

   

3. 3 Leave to ferment in a warm place until 2 to 2.5 times the original size (if the hole does not shrink or shrinks slightly when you dip your fingers in flour);

   

4. 4 Take out the dough and deflate it, make it into a round shape, divide it into 2 equal portions, cover it with plastic wrap and let it rest for 20 minutes;

   

5. 5 Line a toast mold with oiled paper, roll the dough into a rectangle that is narrower than the width of the toast mold, and roll it into a tube shape;

   

6. 6 Complete each piece at a time, put it into the toast mold, and ferment until it is 5 to 6 minutes full;

   

7. 7 Add vegetable oil to milk, heat with insulated water, sift in cocoa powder and mix well to form cocoa butter paste (make cocoa cake while the dough is fermenting for the second time. If the second time is not successful before making it, put it in the refrigerator to avoid defoaming. You can also make cocoa cake paste after the dough has fermented successfully. This step depends on your own situation);

   

8. 8 Add a few drops of lemon juice to the egg whites, add fine sugar in three batches and beat until stiff;

   

9. 9 Add egg yolk and continue beating at low speed;

   

10. 10 Add the sifted low-gluten flour in three batches and mix evenly with a spatula until there is no dry flour;

    

11. 11 Finally, add the cocoa butter paste and mix quickly;

    

12. 12 Raise the egg beater and pour the cocoa cake batter into the fermented toast mold, lift the mold and shake it downwards a few times;

    

13. 13 Place in the middle and lower racks of a preheated 160-degree oven, turn the heat up and down, and cook for 45 to 50 minutes. When the baking time is about fifteen minutes, take it out, use a knife to make a cut in the middle, and continue baking to the end;

    

14. 14 Finished product pictures

    

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18. 18 Finished product pictures