Black Diamond Toast

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

Detailed Steps for Making Black Diamond Toast

Start by using a bread machine to knead the dough. First, put the liquid ingredients of the bread into the bread machine, then add salt and sugar diagonally, and finally add high-gluten flour with yeast in the middle. Knead the dough, then add softened butter to the bread machine and knead until a large thin film can be pulled out.

After kneading, cover the bread machine with the lid and let it ferment at room temperature of 23 degrees Celsius until the dough doubles in size.

Remove the dough, deflate it, and let it relax for 15 minutes.

Roll it into a rectangular shape with a rolling pin, similar in width to the toast box.

Slowly roll it up from one end.

Line the toast box with parchment paper, place the rolled toast in it, and let it ferment for the second time at room temperature of 23 degrees Celsius until it doubles in size.

Now, prepare the ingredients for the cake batter.

Crack the eggs into a clean, oil-free, and water-free bowl. Place the mixing bowl in a bowl of warm water at around 80 degrees Celsius and beat with an electric mixer.

Beat until the egg mixture forms a figure “8” when lifted and the batter does not immediately disappear.

Sift the low-gluten flour and cocoa powder together.

Gradually fold the flour mixture into the egg mixture until no dry flour remains.

Pour a small portion of the cake batter into the corn oil, mix well, then pour it back into the original cake batter and mix gently and quickly to avoid deflating.

Pour the fermented toast into the toast box and pour the cake batter on top.

Preheat the Lang Di steam electric oven to 180 degrees Celsius, select top and bottom heat, place it on the bottom rack, and bake at 180 degrees Celsius for 45 minutes.

Once baked, remove, discard the parchment paper, let it cool slightly, and then slice and enjoy.