Black diamond toast
By VicentaLakin
Recipe Recommendations
- milk 55g
- eggs 25g
- salt 1g
- sugar 15g
- milk powder 5g
- low powder 25g
- high powder 100g
- yeast 1.5G
- butter 10g
- corn oil 30g
- cocoa powder 10g
- powdered sugar 40g
- sweetening
- baking
- an hour
- ordinary
Steps for Black diamond toast
1
Put all but butter into the bread machine in the main dough, start the noodle program, rub it in a smooth face, then add soft butter, rub it out into the membrane, and cover it with a fermentation chamber twice as warm as possible
2
The fermented pasta takes out the exhaust, relaxs for 10 minutes, grows into the square
3
Good rectangular. Roll it up and down, roll it into a cylinder
4
Rolled noodles, put them in the toast mold
5
A bowl of hot water for half an hour
6
In about 20 minutes, the cake section began to be made, milk and corn oil were placed in an eggbasket, evenly mixed with a manual omelet, so that it could be fully integrated into an emulsified state。
7
I've been able to get a lot of food for myself。
8
Add separated yolk and mix it evenly with a manual omelet
9
You'll have to mix it up
10
Separated eggnogs are placed in an eggbasket with sugar
11
First, it's a high-speed bump into fish eyebrush, then a third of the fine sugar。
12
An electric omelet was used to stir up into a delicate state, adding a third of the fine sugar。
13
Just hit it with a low-speed block until it's wet
14
Put half of the protein cream in the egg paste
15
And then I'm going to dump the tumbled egg paste in the protein
16
Pour the egg paste into the fermented toast box, shake it a little bit, and the oven is 180 degrees in advance
17
Put the toast box in a preheated oven, bottom 180 degrees 45 minutes
18
It's about 10 minutes away, with a knife in the middle of the cake, and it's still baked. Be happy to cover the tin paper in time to prevent roasting
19
Roast to get out of the dry。