Black Diamond Honey Red Bean Toast

Flavor: Sweet; Technique: Baking; Time-consuming: Several hours; Difficulty: Moderate.

Step-by-Step Cooking Instructions for Black Diamond Honey Red Bean Toast

Except for butter, place all bread ingredients into the bread machine bucket.

Select the “Knead” program on the bread machine, set the time to 15 minutes.

After the program ends, add softened butter, select the “Knead” program on the bread machine, set the time to 15 minutes.

After the program ends, check the dough’s condition, it should be able to stretch a thin and elastic film.

Divide the dough into 2 equal parts, roll them into balls, cover with plastic wrap, and let them rest at room temperature for 10 minutes (skip the first proof).

After resting, take out a small dough, roll it into a rectangular shape, about 35cm in length.

Flatten and shape the dough, press one end thin, and spread the honey red beans on top.

Roll from left to right, pinch to seal.

Line the toast box with parchment paper, covering the bottom completely, with the paper height reaching halfway up the toast mold.

Place the rolled toast dough with the sealed side down in the middle of the mold, place it in the fermentation box for proofing at 35°C and 85% humidity for about 60 minutes.

(Prepare the following half an hour before proofing ends) Heat the corn oil in the cake ingredients until it starts to bubble.

Remove from heat and immediately add cocoa powder (no need to sift), quickly stir until well combined.

Then pour in fresh milk, stir well, the cocoa solution is ready, set aside to cool.

Sift in all the low-gluten flour, quickly and effectively mix well.

Finally, pour in the cooled cocoa solution, quickly and effectively mix well, the cocoa sponge cake batter is ready.

At this point, take out the proofed toast dough, which should have increased to 1.5-2 times its original size.

Pour the cake batter into two toast boxes, stop when the batter just covers the toast dough, shake the toast box to ensure the batter completely adheres to the dough and mold, and release any air bubbles, avoiding large holes as much as possible.

Pour the remaining batter into the mold, release any air bubbles.

Place in the preheated oven on the lower rack (oven with three racks), bake at 165°C with both top and bottom heat for 35 minutes.

Between 10-15 minutes of baking, when the cake batter surface has solidified, quickly make a cut in the middle of the cake with a sharp knife to make it expand more beautifully.

Once baked, immediately remove and release the hot air.

After unmolding, place it on a cooling rack to cool.

Finished product.

Finished product.