Cake Toast

Name: Cake Toast
Prep time: 1 h 30 min
Cook time: 40 min
Total time: 2 h 10 min
Cuisine: Chinese
Ingredients: 180 g bread flour (ingredient A); 35 g sugar (ingredient A); 12 g salt (ingredient A); 20 g milk powder (ingredient A); 6 g fresh yeast (ingredient A); 120 g water (ingredient A); 35 g shortening (ingredient A); 420 g bread flour (ingredient B, preferment dough); 15 g fresh yeast (ingredient B); 240 g water (ingredient B); 400 g whole egg (ingredient C); 275 g sugar (ingredient C); 7.5 g salt (ingredient C); 250 g cake flour (ingredient C); 25 g cocoa powder (ingredient C); 5 g baking soda (ingredient C); 25 g vegetable oil (ingredient C); 75 g fresh milk (ingredient C); 320 g egg white (ingredient D); 160 g fine sugar (ingredient D); 4 g cream of tartar (ingredient D); 2 g salt (ingredient D); 90 g water (ingredient E); 32 g cocoa powder (ingredient E); 90 g vegetable oil (ingredient E); 110 g cake flour (ingredient E); 40 g cornstarch (ingredient E); 160 g egg yolk (ingredient E)

Creative cake toast made by sandwiching chocolate cake and chiffon cake between layers of toast dough.

2h 10m

Hard

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Ingredients

bread flour (ingredient A) 180 g

sugar (ingredient A) 35 g

salt (ingredient A) 12 g

milk powder (ingredient A) 20 g

fresh yeast (ingredient A) 6 g

water (ingredient A) 120 g

shortening (ingredient A) 35 g

bread flour (ingredient B, preferment dough) 420 g

fresh yeast (ingredient B) 15 g

water (ingredient B) 240 g

whole egg (ingredient C) 400 g

sugar (ingredient C) 275 g

salt (ingredient C) 7.5 g

cake flour (ingredient C) 250 g

cocoa powder (ingredient C) 25 g

baking soda (ingredient C) 5 g

vegetable oil (ingredient C) 25 g

fresh milk (ingredient C) 75 g

egg white (ingredient D) 320 g

fine sugar (ingredient D) 160 g

cream of tartar (ingredient D) 4 g

salt (ingredient D) 2 g

water (ingredient E) 90 g

cocoa powder (ingredient E) 32 g

vegetable oil (ingredient E) 90 g

cake flour (ingredient E) 110 g

cornstarch (ingredient E) 40 g

egg yolk (ingredient E) 160 g

Instructions

Chocolate Cake Preparation

Boil vegetable oil and fresh milk, then pour into cocoa powder and mix well, set aside.

Step 2

Add sugar and salt to whole eggs, beat until the mixture does not drip off when touched with a finger.

Step 3

Sift cake flour and baking soda, then add to the egg batter and mix evenly.

Step 4

Pour the mixed cocoa powder from step 1 into the egg batter and mix well, then pour into a baking tray lined with parchment paper (60 cm × 40 cm).

Step 5

Bake at 200°C top heat / 170°C bottom heat for about 10 minutes.

Step 6

Cool after removing from the oven, peel off the top skin, and cut into 6 square pieces of 20 cm × 20 cm.

Chocolate Chiffon Cake Preparation

Boil water and vegetable oil from ingredient E, then add sifted cocoa powder and mix well.

Step 8

Add egg yolks and mix well, then add sifted cake flour and cornstarch, mix evenly and set aside.

Step 9

Beat all ingredient D together until stiff peaks form, take 1/3 of it and mix with the batter from step 2, then mix with the remaining ingredient D.

Toast Preparation

Make ingredient A and ingredient B using the sponge dough method until the full development stage, then rest for 30 minutes.

Step 11

Divide the dough into 6 small portions (about 180 g each), round slightly, then rest for 20 minutes.

Step 12

Roll the dough into a 20 cm × 20 cm square, place a piece of chocolate cake on it, roll up, put into a toast mold and ferment for 25 minutes.

Step 13

Evenly spread the prepared chocolate chiffon cake on the surface of the 6 dough rolls.

Step 14

Place in the oven and bake at 180°C top heat / 210°C bottom heat for about 30 minutes.