Cook cakes and bread in a 38-liter oven.

This kind of cake combines the elasticity of bread with the softness of cake. It's a little troublesome, but it's worth a try.

Material: (2 9*5*3 inch toast molds)

Bread body: 1.5 cup of high-gluten flour, 2 tablespoons of sugar, 1/3 teaspoons of salt, 1 teaspoon of yeast, 1 teaspoon of milk powder, 1/3 cups of milk, 1 egg, 20g of butter.

Cake body:

Protein paste: 6 proteins, 1/3 cups of sugar, a few drops of vinegar.

Egg yolk paste: 6 egg yolks, 90ML milk, 90ML corn oil, 1 cup low-gluten flour, 2 tablespoons sugar.

1 cup = 1 cup =250ml, 1/3 cups =80ml.

Composition details

High gluten flour 1.5 cup

Low gluten flour 1 cup

Milk 90 ml

Corn oil 90 ml

6 kinds of protein

20 grams of butter

Yeast 1 spoon

1 tbsp milk powder

Sugar 1/3 cups

Salt 1/3 teaspoons

A few drops of vinegar

Recipe guide: You can read recipes without a computer and download them for free. Production steps

1.

After-oiling method: except butter, put the bread materials into a bread machine, knead the dough for about 10 minute according to the kneading procedure, add softened butter, continue kneading the dough to the finished state, and ferment to double the size.

2.

Take it out and exhaust it, divide it into two parts, make a circle and relax 15 minutes.

3.

Roll the dough into a rectangle, almost as long as the mold.

4.

Roll up along the wide edge.

5.

Put it in the mold. (The bottom of the mold should be covered with oil paper or tin foil paper to facilitate demoulding. )

6.

Secondary fermentation to the size of 1.5 times (about 40 minutes). It's very cold. I preheat the oven to about 30 degrees, turn off the fire, put the bread in the oven, and put a bowl of boiling water in the oven to ferment. )

7.

When the bread is fermented for the second time (about 25 minutes later), the cake paste is ready. Add sugar, milk and corn oil to the egg yolk until the oil and water are mixed and the sugar is dissolved.

8.

Sift in low-gluten flour and mix well with a rubber knife.

9.

Put the egg whites in a clean, water-free and oil-free container, add sugar and vinegar, and stir until hard and foaming.

10.

Put the 1/3 protein paste into the egg yolk paste and stir well.

1 1.

Pour it back into the remaining 2/3 protein paste and stir quickly and evenly. (Like Qifeng cake)

12.

The bread is fermented twice to the size of 1.5-2 times.

13.

Pour the cake lake into the fermented bread, shake it a few times and make a big bubble.

14.

Preheat the oven to 350F/ 180C and bake for 45 minutes.

15.

Take out the inverted buckle, let it cool, and you can demould it.

16.

Slice it. It is very soft.

Skills of making bread and cake

1.

The bottom of the mold must be covered with oil paper or tin foil paper, otherwise it will be difficult to demould.

2.

Try to roll the roll as tightly as possible so that there won't be a big gap when baking.