Cake toast

Prepare the ingredients for the bottom toast

Pour the prepared ingredients, except butter, into the bread machine bucket, put it into the bread machine and follow the kneading program. After the dough is kneaded, add butter

Let the kneaded dough ferment for about an hour (until it doubles in size)

After deflating the fermented dough, let it rise for 10 minutes, roll it out and put it into a toast box

Line the toast box with parchment paper in advance, and then put the rolled out dough into it. Put it in the oven or microwave and ferment until the dough is about half the height of the toast box

Next, make the cake batter and prepare the ingredients required for the cake batter

Separate egg whites and yolks, and the container holding the egg whites must be water-free and oil-free

Add fine sugar to egg yolks and mix well

Add the vegetable oil in three batches, stirring evenly each time before adding the next time

Add milk and mix gently

Pour in the flour and stir evenly, set aside

Beat the egg whites with a whisk at low speed until there are fish-eye-shaped bubbles, then add one-third of the fine sugar and beat

Continue to beat the egg whites until they form coarse bubbles, then add one-third of the fine sugar

Then beat the egg whites at high speed until they have clear texture, then add the remaining fine sugar

When the egg whites are beaten until they form a curved tip when you lift the egg beater, it means the egg whites have been beaten

Add the egg yolk paste into the beaten egg whites in three batches and mix evenly (turn from bottom to top when mixing, do not make circles)

Take out the dough that has been fermented for the second time

Pour the cake batter into the toast box, put it in a preheated 180-degree oven, and place the upper and lower layers for about 40 minutes

Take the toasted toast and peel off the outer oil paper while it's still hot. After cooling, it is ready to be sliced and eaten

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