Скачать или смотреть 黑白协奏曲：钻石吐司诞生记｜Ebony & Ivory: Diamond Toast Symphony

食材清单
☞ 面包体（450g吐司模具×2）：
高筋面粉 220g
冰牛奶 160g
砂糖 20g
鲜酵母 6g
黄油 15g
盐 3g

☞ 蛋糕体（450g吐司模具×2）：
低筋面粉 150g
可可粉 25g
砂糖 120g
牛奶 150g
玉米油 60g
鸡蛋 6个
柠檬汁 适量

制作过程
① 面包体制作：
除黄油和盐外的材料倒入厨师机
低速搅拌2分钟至无干粉，转高速揉6分钟
加软化黄油和盐，低速揉2分钟吸收后转高速揉8分钟
★重点：揉至完全扩展阶段
28℃发酵30分钟
分割两份，排气收圆，室温松弛30分钟
擀成长方形（宽度 小于吐司模），卷起入模
烤箱二次发酵30分钟

② 蛋糕体制作：
牛奶加玉米油乳化搅拌
筛入低筋粉和可可粉，Z字形混匀
加蛋黄混匀备用
蛋清冷冻至出冰碴，加柠檬汁打至鱼眼泡
★重点：分三次加糖打发至硬性发泡
取1/3蛋白霜与可可糊混匀，倒回翻拌

③ 整体烘焙：
蛋糕糊倒入发酵完成的面包体
烤箱预热165℃，烘烤40分钟
★重点：烘烤10分钟时取出划表面中心线
出炉震模，完全冷却后揭油纸


#黑钻吐司 #双重烘焙秘技 #可可熔岩吐司 #面包蛋糕二重奏 #美食实验室

INGREDIENTS
☞ Bread Dough (for two 450g molds):
Bread flour 220g
Ice-cold milk 160g
Sugar 20g
Fresh yeast 6g
Butter 15g
Salt 3g

☞ Cake Batter (for two 450g molds):
Cake flour 150g
Cocoa powder 25g
Sugar 120g
Milk 150g
Corn oil 60g
Eggs 6
Lemon juice appropriate amount

PROCESS
① Bread dough:
Mix all except butter/salt in stand mixer
Low speed 2min until no dry flour → High speed 6min
Add softened butter/salt → Low speed 2min → High speed 8min
★Key: Knead to full windowpane stage
Ferment at 28℃ for 30min
Divide into two portions → Degas and round → Rest 30min
Roll to rectangle → Roll up → Place in mold
Second fermentation in oven 30min

② Cake batter:
Whisk milk and corn oil to emulsify
Sift in cake flour/cocoa → Z-mixing
Blend in egg yolks
Freeze egg whites until icy → Add lemon juice → Beat to foamy
★Key: Add sugar in 3 batches → Whip to stiff peaks
Fold 1/3 meringue into cocoa mix → Combine with remainder

③ Baking:
Pour batter over fermented bread
Bake at 165℃ for 40min
★Key: Score centerline after 10min baking
Tap mold after baking → Remove paper after full cooling

#BlackDiamondToast #DualTextureMagic #LavaToast #VisualBaking #BreadCakeDuet #FoodScience
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Never Give Up by Jonny Easton
Link:    • Never Give Up - Piano Music - Royalty Free  
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-Mic：Sennheiser MKE400
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-Edit：DaVinci Resolve Studio
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