Coco jam bread cake

Recipe Recommendations

• eggs of 4
• low-gluten flour 80g
• in glycoproteins 60g
• Sugar egg yolk 20g
• corn oil 50g
• milk 50g
• white vinegar few drops
• high-gluten flour 250g
• cocoa powder 10g
• sugar 30g
• salt 3g
• yeast 3g
• water 165g
• butter 18g
• egg liquid 24g
• jam appropriate amount

• sweetening
• baking
• several hours
• ordinary

Steps for Coco jam bread cake

1

First, make the cake part

2

Add sugar to the yolk

3

Add milk to mix

4

Add salad oil to mix

5

Scan low-banded flour, evenly mixed

6

Add a few drops of white vinegar to the protein, and three times to the hard hair

7

Take a third of the protein and mix it evenly in the yellow paste

8

I'm going to dump the tumbled yolk paste back in the remaining protein basin, evenly

9

Falling into the mold, blowing out the bubble, sending it into the preheated oven. Fire 140, fire 120, 60 minutes。

10

The baked cake cuts off the irregular corner

11

Split into four pieces

12

Take one of them with jam and cover it with another piece of cake, and make it smaller in shape than a mold

13

All material except butter in breadfruit, in the order of first liquid and then powder, and lastly yeast, in the bowl, with chopsticks and, of course, directly in the bread drum. Medium

14

Put it in the bread can, open a side program, add butter after a one, re-open the side program

15

It's okay to pull the dough open and form a more resilient film

16

Round and fermented

17

I fermented twice as big as I took out the exhaust, and I split it into two pieces, and I covered it up for 10 minutes

18

Take a loose piece of pasta, open it with a stick, put the cake in the middle

19

Wrap it up

20

Second fermentation in the mold

21

Once fermented, you can paint an egg fluid on the surface, or honey water

22

It's a 180-degree preheat on the oven

23

Done

Coco jam bread cake Make Tips

Recipe Categories

• baking Recipes
• cake recipes
• bread recipes