How to make sponge cake toast

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  1.Weigh the flour, sugar, salt and yeast into the bread machine, add 90 grams of milk to start the dough process, knead the dough for 10 minutes and then add the dough into a dough.Small pieces of butter.

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  2. The kneading process can be repeated to knead out the glove film, and the dough will double in size Take it out

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  3. Press the risen dough gently to deflate, let it rest for 10 minutes, and roll it out.Roll the beef tongue shape from both sides to the middle, put it in a toast box, and put it in the oven to rise

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  4. After the bread has risen for 30 minutes, start making the sponge cake.Weigh the flour, weigh the milk, and corn oil, mix and beat well.Weigh the sugar and put it into a water-free and oil-free basin.Add the eggs.Put the egg basin into the pot.Add an appropriate amount of water and bring it to 40 degrees, turn off the heat, and beat with a whisk at high speed for about 3 minutes

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  5. Turn to medium speed and beat for 5 minutes, then beat at low speed for about 3 minutes until it becomes thick and the texture does not disappear

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  6.Sift in the flour and mix gently to avoid defoaming

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  7.Pour one-third of the batter into the milk-corn-oil mixture and mix well, then pour it back into the basin and mix evenly

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  8. Preheat the oven to 180 degrees, pour the cake liquid onto the risen toast, shake it gently twice to release the air, put it in the oven and bake for 45 minutes, and bake for about 10 minutes to form a crust on the surface.Then use a knife to cut a hole for exhaust

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  9. After the surface is colored, add tin foil.After baking, remove from mold and let cool.