Marble Red Velvet Cheesecake Bread

Ingredient	Method
Dough: 200g high protein flour 50g low protein flour 15g cocoa powder 30g caster sugar 30g light brown sugar 1 tsp salt 1 tsp white /rice vinegar 2 tsp instant yeast + 55ml water 125g homemade buttermilk 25g butter 1/2 tsp red food coloring	1. 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 20-30 minutes. 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 half, 1 portion use for making red velvet toast and last portion for making the red velvet cheesecake bread. 4. For the red velvet cheesecake bread: Flatten the dough about 8"*8" with height 1-1.5cm . Place into lined 7" square pan with baking paper @ bottom. Set aside and allow to rise for 30-45 min and prepare the cheesecake batter.
Cheesecake: 185g cream cheese 30g caster sugar 30g butter 30g condensed milk 2 A eggs 1tbsp Corn flour 1tsp vanilla essence 65g sour cream 50ml homemade buttermilk 1/2 tsp white/rice vinegar   Flavour: 10g cocoa powder 1/2 tsp red food coloring	1. Beat cream cheese, sour cream, condensed milk, sugar and butter until smooth. 2. Add in eggs, milk, vanilla essence and corn flour and continue mix until well combined. 3. Divide batter into two, 1 big portion as plain batter & 1 small portion (6tbsp) mix with cocoa, red food coloring and vinegar as red velvet batter. 4. Drench plain batter over proof dough. 5. Drop spoonfuls of the red velvet cheese batter evenly across the plain cheesecake layer. Drag a butter knife in criss-cross motions across the top to create swirls. 4. Bake in a preheated oven 180C for 25-30minutes. 5. Remove and cool completely. Chill for 4 hours before slice and serve.