Chocolate Bean Bread--The Magical Use of Cake Mold

Overview

I have used the chiffon cake mold these past few times to bake bread, which is both convenient and practical. If you use a removable bottom mold, you need to wrap it with tin foil in advance, so that the bottom of the bread will not become hard due to the bottom fire, and the baked bread will be soft~

Tags

• baking
• butter
• egg
• high gluten flour
• milk powder
• white sugar
• yeast
• chocolate beans
• milk
• salt

Ingredients

Steps

1. 1 Prepare an eight-inch cake mold. Mine has a removable bottom, so I need a piece of tin foil

   

2. 2 Wrap the cake mold and set aside

   

3. 3 First put the milk, salt, sugar, vegetable oil and eggs into the bread machine and stir them slightly

   

4. 4 Then sift in high-gluten flour and milk powder, and finally add yeast, select the 'Sweet Bread' program, the color is 'Light', the weight is '750g', and start the bread machine

   

5. 5 After the dough has finished rising in the bread machine, take it out, roll it into a ball, let it rest for ten minutes, then roll it into a cake shape and sprinkle it with chocolate beans

   

6. 6 Roll up from the bottom

   

7. 7 Use a sharp knife to cut into small pieces of the same size

   

8. 8 Place the cut dough with the cut side facing up in a lightly oiled cake mold

   

9. 9 Put it in the oven, put a baking tray of hot water in the lower layer, and ferment for the second time. When the mold is full, take out the baking tray and pour out the hot water

   

10. 10 Adjust the oven to 170 degrees, place the middle and lower layers, and bake for 25 minutes. After baking, remove and let cool, then unmold.