Orange Marmalade Hokkaido Bread Cake

Ingredient	Method
Dough: 150g HP flour 50g LP flour 20g milk powder  3/4 tsp salt 2.5 tsp instant yeast 20g caster sugar ±85ml water  25g butter 50g orange marmalade jam 1 tsp orange emulco	FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients and mashed potato in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 15-25 minutes until elastic. Divide the dough into half, add green tea powder into one of the dough and mix well. Both cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place it on a floured surface and knead lightly. Rest for 15 minutes. 3. Divide the dough into 4 portions, knead and use rolling pin to roll the doughs. Arrange in a greased square baking tray and let dough prove for second time (about 1-2 hrs).
Cake: 3 A egg yolks 30g veg oil 30g milk 55g LP flour 15g icing sugar 1tsp orange emulco 1 tbsp orange marmalade jam 3 A egg whites 60g caster sugar	1. Preheat oven to 180C, top and bottom heat. 2. Beat the egg yolks and icing sugar until light. Mix the veg oil, apito orange, orange marmalade jam and milk until blended. Pour the flour and stir until well combined. 3. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat until stiff but not dry. 4. Fold 1/3 meringue into egg yolks mixture and mix to lighten the batter. 5. Add the rest of the meringue and fold gently using spatula until well combined. 6. Pour cake batter onto dough (after 2nd fermentation is complete). 7. Bake at pre-heated oven at 180c for 50mins-55mins