**Bread Base**
Strong Flour
Dry Yeast
4g Ice Water (Early Autumn) 120-130g Egg 1 piece Butter 40g Salt 4g2️⃣ Cake Batter
Eggs: 6 pieces Sugar: 90g Salad Oil: 60g Milk: 70gCake flour: 50g
Cocoa powder: 20g Lemon juice: a pinch 1. Add all ingredients for the dough except butter and salt into the mixing bowl. Mix at speed 2 until a smooth dough forms. Whether a gluten window develops or not, add butter and salt, mix at speed 2 until incorporated, then increase to speed 4-5 and knead until an elastic dough forms. Achieving a gluten window (thin membrane) is ideal but not essential. 2. If a gluten window is achieved, refrigerate the dough for 30 minutes to rest, then bring to room temperature and ferment for approximately 1 hour. If a gluten window is not achieved, cover the dough with plastic wrap and refrigerate for 30 minutes to rest. Remove, fold the dough in one direction, return to the refrigerator for 15-20 minutes, then fold again. Repeat this folding process three times. The dough will become highly elastic and pliable. 3. Ferment at room temperature (approximately 26-28°C) for about 1 hour, or until the dough doubles in size. To test, dust a finger with flour and gently poke the dough; if the indentation does not spring back, fermentation is complete. Remove the dough, gently press to release gas, and divide into two equal portions.Line the toast box with parchment paper. Roll one portion of the dough into a rectangle, then roll it up. Place it in the toast box and put it in the oven at 28-30°C. Place a bowl of boiling water inside for fermentation for about 30 minutes, until it expands to 1.5 times its original size. Separate the egg yolks from the egg whites for the cake batter. Ensure the bowl for the egg whites is completely free of water and oil. Mix the egg yolks with salad oil and milk, stirring slowly and thoroughly to emulsify the oil and milk. Sift in low-gluten flour and cocoa powder, then mix evenly with an egg whisk in a zigzag motion. Chill the egg whites in the freezer for a short while for better whipping. Add lemon juice and sugar, then whip in one direction until stiff peaks form. When lifting the whisk slowly, a large curved hook forms, indicating it is ready. Take 1/3 of the whipped egg whites and add to the chocolate batter. Mix evenly with an egg whisk in a zigzag motion. Then pour the mixture back into the remaining 2/3 of the egg whites and continue mixing evenly. Once the fermented dough has expanded to 1.5 times its size, take it out. Preheat the oven to 180°C for 9-10 minutes. Slowly pour the cake batter into the toast box.
Fill to about 70-80% full. Bake in the oven at 175°C with top and bottom heat for 40-45 minutes. Take it out after 15 minutes of baking. Make a slit in the middle to ensure even cooking. Continue baking. Remove immediately after baking and transfer to a cooling rack; the whole room will already be filled with an enticing aroma. Remove the parchment paper and it will be amazingly fragrant. After cooling, it can be sliced and portioned. The bread is soft and chewy with a fluffy texture, while the cake remains light and does not collapse at all.
The central organization is also excellent. Slice it thickly and pack it in powder form. Today’s afternoon tea and tomorrow’s breakfast are both ready. There is a slight bit of trouble, but the texture is distinctly layered. Experience bread and cake in one bite—be sure to give it a try!
