Black Diamond Toast (Cake Toast)

Flavor: Original; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Making Black Diamond Toast (Cake Toast)

Soften butter at room temperature, mix and knead all main ingredients except butter into a dough until smooth, the dough will be sticky at this point, which is normal

When the dough is no longer sticky, add butter and knead until it reaches the expansion stage

Shape into a round ball, cover with plastic wrap and let it ferment until it doubles in size

After fermentation, poke the dough with a floured finger, it should not shrink or collapse

Line the toast box with parchment paper

Take out the fermented dough, press down with your palm to release air, then shape into a round ball and let it rest for 10 minutes

Roll out the dough into a rectangular shape

Roll up from top to bottom, place in the toast box as shown

Let it ferment in the oven until 6/10 full

Make cocoa sponge cake: Separate egg whites and yolks

Place cocoa powder in a bowl, add corn oil and mix well

Add milk and mix well

Add white vinegar to egg whites, use an electric mixer to beat until stiff peaks form

Add granulated sugar in three additions and beat until stiff peaks, then add egg yolks and mix well

Sift in low gluten flour and fold in with a spatula until well combined

Add cocoa paste and fold in with a spatula until well combined

Pour the cocoa cake batter into the 6/10 full fermented toast, remove air bubbles

Place in preheated oven, bake at 190 degrees for 10 minutes, then remove

Use a spatula to make a cut on the cake, return to the oven at 180 degrees and bake for 25 minutes

Once baked, remove from the mold and lift out using the parchment paper

Place on a cooling rack to cool