Dark Sugar Hokkaido Bread Cake

Ingredient	Method
Dough: 150g HP flour 50g LP flour 20g milk powder  3/4 tsp salt 1 1/3 tsp instant yeast ±90ml water  15g butter 40g dark sugar +50ml hot water	FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1.  Let steep dark sugar and hot water for 10 minutes. Pour dark sugar mixture through a fine-mesh sieve into a bowl and discard lump. Set aside to cool. 2. Place the dry ingredients 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. Cover with plastic wrap, set aside about 2 hours for ferment. 3. Once dough has risen, place each on a floured surface and knead lightly. Rest for 15 minutes. 4.Divide the dough into small equal portions, take one of the dough portion and roll it out flat into a rectangle shape. Then fold in both the left and right side. Then roll it up from one end (the shorter side) into a swiss roll, then seal up the edge by pinching the dough. Repeat with the remaining portions. 5. Place in a greased loaf tin  and let dough prove for second time (about 1-2 hrs).
Cake: 3 A egg yolks 30g veg oil 40g milk / soya milk 65g LP flour 15g icing sugar 3 A egg whites 60g dark sugar	1. Preheat oven to 180C, top and bottom heat. 2. Beat the egg yolks and icing sugar until light. Mix the veg oil 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