black diamond cake toast ~ it’s good! 黒钻蛋糕吐司～超好吃！

… and so the mainland is seeing yet another recipe going viral!
国内再次掀起万人迷吐司

ingredients (450g loaf pan, L 20 x W 10.5 x H 10.5cm, greased & lined)

dough
100g bread flour
25g cake flour
10g butter
80g water
8g milk powder
22g caster sugar
1.5g salt
1.2g instant dry yeast

cocoa paste
1 tbsp dark cocoa powder + 1 tbsp hot water

cocoa sponge cake
3 eggs, separated
80g caster sugar
80g cake flour
55g milk
30g butter
20g cocoa powder
食材（450克烤盘，长 20 x 宽 10.5 x 高 10.5厘米，抹油、铺上烘焙纸）

面团
面包粉 100克
蛋糕粉 25克
黄油 10克
水 80克
奶粉 8克
绵白糖 22克
盐 1.5克

即溶干酵母 1.2克

可可酱
黑可可粉 1大匙＋1大匙热水

可可海绵蛋糕
鸡蛋 3颗，分离
绵白糖 80克
蛋糕粉 80克
牛奶 55克
黄油 30克
可可粉 20克

Directions/做法

– mix all dough ingredients together (except butter) and knead to till you get a dough. incorporate butter and knead till window pane stage 面团食材（除黄油）混合、和面成团后加入黄油。搓揉至拓展状

– to make spiral design, remove 62g of dough, and knead in chocolate paste. allow both dough to rise till double in size
如做螺旋吐司，从原面团分割出 62克面团，揉入可可酱。两份面团发酵至双倍大

 punch dough down and roll original dough into a L 31 x W 18cm sheet
面团排气，原面团擀成长 31 x 宽 18厘米面片

 fold sides inwards, and roll out into a L 34 x W 13cm sheet
两侧往内折，再次擀成长 34 x 宽 13厘米面片

 roll cocoa dough into a L 32 x W 12cm sheet
可可面团擀成长 32 x 宽 12厘米面片

 place chocolate sheet on top of original dough and roll lightly
可可面片摆放在原面片上，轻轻擀平

 swiss roll dough beginning from the end furthest away from you
从面片上方往下卷起

 swiss roll tightly
卷紧

 seal seams well
封口捏紧

 place dough in the middle of greased & lined pan
cover with cling wrap
面团摆放在铺上烘焙纸烤盘的正中央
盖上保鲜膜

proof till 60% of its original size
发酵至原面团百分之六十的大小

 start making sponge cake. dissolve butter in milk over a pot of simmering water, then sift in cocoa powder. mix well and set aside
开始制作海绵蛋糕。黄油和牛奶隔热水溶化后，筛入可可粉，搅拌均匀。待用

 add sugar to egg white in 3 additions and beat till stiff, shiny peaks
糖分 3次加入蛋白打发至湿润、硬性状

 turn to slow speed, and add in egg yolk from side of the bowl
转低速，蛋黄液从容器边缘慢慢加入

 stir till well blended
搅拌均匀

 stop machine, and fold in flour with egg whisk attachment in 3 additions
停机、运用打蛋器将面粉分 3次手动翻拌入蛋糊

 switch to spatula to fold well after third addition
(your batter should be in ribbon stage)
拌入第三份面粉后转用刮刀将面糊拌匀
(面糊在捞起时应留下痕迹）

Finally pour in cocoa butter mixture with the help of spatula from the side of mixer bowl
最后，以刮刀助力将可可黄油糊从容器边缘加入

 fold using spatula
用刮刀拌匀

 done
完毕

 pour batter into pan from a height of at least 10cm
从 10厘米高处将面糊倒入烤盘

 tap pan lightly to remove air bubbles then smooth surface
烤盘在案板轻轻拍数下去除气泡、表面刮平

 bake in centre rack of preheated oven of 170 degrees C for 40-50 mins
i baked mine on centre rack for 36 mins, then switched to second lowest rack and continued baking for 14 mins
do tent cake if it browns quickly
送入预热至 170摄氏度烤箱中层烤 40-50分钟
我的在中层烤了 36分钟、后转倒数第二层续烤 14分钟
如果蛋糕上色太快可盖上锡纸以免烤焦

 once baked, allow to cool completely on wire rack (do not need to invert)
烤熟后，放到冷却架待冷却切片（无需倒扣）

Personal notes/温馨小贴士:

 – for cocoa paste in dough, mix 3/4 tbsp hot water if you are using valrhona cocoa powder. i used hershey’s this time and realised it needed 1 tbsp hot water
面团中的可可酱，如用 valrhona 牌子可可粉，热水只需 3/4大匙。我这次用了好时牌子，发现它吸水量比较大，需要 1大匙

– the original black diamond toast does not have the spiral effect (i incorporated this myself). all dimensions of rolled-out dough are based on my own preference. feel free to do it differently
原黑钻吐司木有螺旋效果（这是偶自创滴）。此博文内所有擀出后面片的尺寸是我自己的做法。面片大小可自定