When the cake meets the toast - the perfect combination, unexpected surprises, delicious, the following is the weight of 450 grams of toast
Soak the raisins in the rum first.
After the oil method, the dough is taken to the full stage
After the first fermentation is completed, the dough is divided into 2 equal portions, about 360 grams, and spheronized for 15 minutes;
Cut into a rectangular shape, spread the pre-soaked raisins, roll them up, and carry out 2 fermentations;
After the second fermentation is completed, the oven is preheated at 190 degrees. At this time, the cake paste is started (if the novice is slower, you can make the cake paste earlier).
Pour the prepared cake paste into the toast after the second fermentation (I made 2 flavors, original flavor and matcha)
The oven is preheated to 180 degrees, baked for 15 minutes, and rotated to 150 degrees for 25 minutes. After the surface is colored, tin foil can be covered;
The surface looks very general, but '俺' is a low-key luxury with connotation!
PS: Matcha is made with a 6-inch hurricane cake. The milk and oil are especially low, and the taste is good, but the amount of cake is less! The original taste is 7 inches, just good, but the cake is a little softer, but with the toast to eat together, I feel that there is no matcha to eat well; adjust according to your own taste, the following recipe for reference: 7 inch original flavor Wind cake: 3 egg yolks, 10 grams of fine sugar, 40 grams of vegetable oil, 40 grams of milk, 3 grams of low-fiber 60 grams of protein, 40 grams of fine sugar, 6-inch matcha hurricane cake: 2 egg yolks, 5 grams of fine sugar, vegetable oil 20 Gram, milk 35 grams, low powder 50 grams, matcha powder 10 grams of protein 2, fine sugar 20 grams