Black diamond toast
By VicentaLakin
It's a thick layer of chocolate cake wrapped in soft bread, and it bites down for two。
Recipe Recommendations
- high-gluten flour 200g
- low-gluten flour 50g
- milk powder 10g
- light cream 95 ml
- whole egg liquid 50g
- salt 2g
- fine sugar 25g
- fresh yeast 9g
- water 20g
- chocolate sauce appropriate amount
- milk 110g
- salad oil 60g
- cocoa powder 20g
- egg yolk 120g
- protein 240g
- sweetening
- roast
- several hours
- senior
Steps for Black diamond toast
1
the fresh yeast is hydrated with 20 g and is set aside for 10 minutes, with light cream, powder and eggs placed in the cook ' s machine, with salt, sugar and yeast part of bread distributed separately: high-banded flour: 200 g, low-banded flour: 50 g, milk powder: 10 g, light cream: 95 ml, whole egg fluid: 50 g, salt: 2 g, fine sugar: 25 g, fresh yeast: 9 g, water: 20 g, chocolate sauce: appropriate。
2
One set of blends is even, three sets are mixed and four sets are covered。
3
To reach a fully extended state, it removes thin, unfathomable membranes, and the twilight is still very resilient。
4
The curry is covered with rounded lids, which begin to ferment once at a temperature of 26°C and 75% humidity。
5
It's twice as big, with dry powder on its fingers and holes in the dough, and a slight retort。
6
It's divided into two and rolls for 15 minutes。
7
Take a pasta to flatten the square and put on a chocolate sauce。
8
Scroll up and down, put in the toast box, and start a second fermentation at 35°C humidity of 80%。
9
Started preparation of part of the cake material, separated the protein from the yolk, fined the yolk cover, the protein was placed in the freezer, the low powder mixed with cocoa powder was smoothed through the sifted part of the cake: 110 g of milk, 60 g of low-banded flour, 100 g of 20 g of yellow, 240 g of fine sugar。
10
Bread fermentation began in 20 minutes to produce the cake portion, with salad oil and milk mixed to total emulsion。
11
ONE-TIME INVERTED SIFTED POWDERS, EVENLY MIXED BY THE WORD “Z”。
12
The yolk fell in, evenly mixed。
13
The mixed yolk paste is smooth。
14
A 190°C pre-heat oven with protein and a few drops of lemon juice in three minutes with fine sugar, with an electric omelet to stir up to dry hair bubbles, with small angles。
15
One third of the protein is put into the yolk paste, which is evenly mixed by hand。
16
Fall back into the protein cream and continue to mix evenly。
17
Clean the edge with a razor。
18
The bread part is fermented twice as big, hand-packing and putting the noodles in the middle of the toast box。
19
Put the good noodles in the toast box, shake it once, shake it off the bubble。
20
Put it under the oven floor, turn 180°C and start baking, and keep a distance between the two toasts to avoid heat imbalance。
21
After 15 minutes, the knife is drawn in the middle, then put back in the oven for about 25 minutes, adjusted to the temperature of the oven and the toast box。
22
Good。Black diamond toast Make Tips
1. Room temperature is above 18°C, and the bread portion of the liquid must be refrigerated in advance. 2. Close the oven doors carefully in case the temperature drops so that they can be put back quickly, and be careful not to burn. It's cooked and then dried up on the Internet, and it's kept under seal. Thanks for the recipe recipe。