Black Diamond Toast Cake

Flavor: Milky; Technique: Baking; Time-consuming: Several hours; Difficulty: Advanced.

Detailed Steps for Making Black Diamond Toast Cake

Put all ingredients of the toast part into the chef machine in the order of liquid first, then powder, and mix.

Knead until a glove film forms, then place in a container for the first fermentation.

Ferment until 1.5-2 times larger, poke a hole in the middle with your finger coated in dry powder, and it should not collapse or shrink back.

Remove and deflate.

Roll up from one side, place in the middle of the toast box lined with parchment paper, and ferment for the second time.

Ferment until six-tenths full.

Mix soy milk and corn oil evenly, then heat on low heat until smoking, remove from heat, pour in cocoa powder, stir until no dry powder, cool and set aside.

(Preheat oven to 180 degrees Celsius) Beat egg whites with granulated sugar until stiff peaks form with small pointed tips.

Beat egg yolks and fold into the egg white mixture.

Gently fold a few times.

Sift in low-gluten flour.

Cut and fold the batter.

Cut and fold until well mixed, no dry powder.

Pour in cocoa paste.

Cut and fold until well mixed.

Pour the cake batter into the toast box, gently shake to remove air bubbles, place in the preheated oven with top heat at 165 degrees Celsius and bottom heat at 150 degrees Celsius, on the middle-lower rack, bake for 35 minutes. Around 10 minutes into baking, take it out, make a cut in the middle, then continue baking. Once done, remove the Black Diamond Toast Cake, peel off the parchment paper, let it cool upright without laying on its side. Enjoy after cooling.

Top view (kind of feels like a cesarean section…)

Side view

Cut open to see the texture, looks good.

A cake with two flavors, crispy on the outside and soft inside, with a rich soybean fragrance. Worth a try!

High in appearance, excellent in taste.