Pandan Chia Seeds with Custard Dried Fruits Bread Cake

Ingredient	Method
Dough: 150g HP flour 50g LP flour 20g milk powder  3/4 tsp salt 1 1/3 tsp instant yeast ±50ml water  50ml full milk 10g chia seeds 15g butter Filling:  Pandan Custard 45ml milk 3/4 tbsp custard powder 1 tsp butter 10g caster sugar 1/2 tsp apito pandan Dried apricot, dried strawberry, pine nuts	FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put 50ml 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 minutes, pour the remaining water bit by bit and continue knead for another 10 minutes until elastic. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. While waiting dough to prove, prepare the custard. Combine all ingredients except butter and stir under heat until thicken. Remove from heat and add the butter and stir until smooth. Put in piping bag with small hole at the tip. 3. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 4. Divide the dough into 3 equal portions, flatten and pipe the custard onto the dough, sprinkle the dried berries and roll flat dough like a swiss roll, arrange in a greased baking tray and let dough prove for second time (about 1-2 hrs).
Sponge Cake: 3 A egg yolks 45ml veg oil 52.5ml milk 90g LP flour 1tsp baking powder 30g caster sugar 1tsp pandan essence 1tsp apito pandan 3 A egg whites 1/4 tsp cream of tartar 45g caster sugar	1. Preheat oven to 180C, top and bottom heat. 2. Beat the egg yolks and sugar until light. Mix the pandan essence/apito, veg oil and milk until blended. Pour the flours 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