Step 1 Dough: Place all dough ingredients in mixing bowl, use paddle blend or kneading it to become a dough. The dough will be kneaded to produce a thin layer of dough.
Step 2 Wrap the bowl with plastic wrap to perform the proofing and fermentation for about 60 minutes at 28°C room temperature. / Keep the skin of dough moisturized by spraying some water.
Step 3 After the dough being taken out, divide dough into 2 pieces (about 120g), and make each to a round dough.
Step 4 Let the dough rest for 15 minutes (wrap it with plastic wrap to keep the skin of dough moisturized). Meanwhile, start preparing the baking paper - ready-made toast paper.
Step 5 Roll out the dough, turn it over from the long side and roll it into a long stick shape, put the two doughs into 450g (19.5cm x 10.3cm x 11.3cm) baking tins/bread loaf pan.
Step 6 Perform the final proofing and fermentation for about 50 minutes at a closed environment with temperature and humidity. The dough will become twice as large as original.
Step 7 Batter: Start preparation of batter in about half an hour of proofing. Place the sugar, salt, salad oil, and milk in a bowl, reheat at 70°C. Then add in cocoa powder and My Day Home Made Series Bread Flour and blend well. Add 2 egg yolks and mix well for 3 times.
Step 8 Meringue: Stir the egg whites and sugar until wet foaming (barb-shaped), add in 1/3 meringue into batter and stir a while, then pour it into the meringue and stir from bottom to top.
Step 9 Pour 260g of mixed batter into the baking tins and use chopsticks to draw a circle on the batter evenly.
Step 10 Put the baking tins into oven at 170/190℃, bake for 15 minutes. Then cut it into half and bake at 150/180℃ for another 25 - 30 minutes.
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