Q: What is the key to making a successful toast cake?
A: The key is in the proper fermentation of the dough, careful mixing of the cake batter, and controlling the oven temperature to prevent cracking on the surface.
Toast Cake
Notes
Ingredients:
- Bread Dough Ingredients:
- 500g High-gluten Flour
- 25g Granulated Sugar
- 5g Dry Yeast
- 40g Milk Powder
- 5g Salt
- 1 Egg
- 250g Water
- 40g Butter
- Cake Batter Ingredients:
- 12 Eggs
- 120g Milk
- 140g Granulated Sugar
- 120g Corn Oil
- 240g Low-gluten Flour
- Filling:
- Pork Floss, as needed
- After the dough has fermented, divide it into five equal parts and let it rest for 20 minutes.
- Roll out the dough into a rectangle, spread salad dressing and pork floss, roll it up and place it in the center of the mold.
- Allow for a second fermentation for about 30 minutes in a 250g Golden Pillow Cake paper mold.
- During the second fermentation, prepare the meringue to stiff peaks with a slight curl at the tips.
- Mix milk and oil to emulsify, then sift in low-gluten flour and corn flour (optionally, add baking powder), mix well, add egg yolks, and stir until uniform.
- Mix 1/3 of the meringue with the egg yolk batter, then fold in the rest of the meringue until just combined.
- Preheat the oven to 150°C. Pour the cake batter into the bread base and bake for 50 minutes.
- After 15 minutes, cut a slit in the middle of the cake.
- Adjust the oven temperature as needed; initial high temperature may cause cracks, but it won't affect the taste. Each oven is different, so adjust accordingly for the best result.
- This recipe is rich in carbohydrates and proteins from the flour, eggs, and milk.
- Contains fats from the butter and corn oil.
- May be high in calories due to sugar and oil content.
