Meat Floss Tiramisu Bread Cake (3 type texture)

Ingredient	Method
Dough: 170g HP flour 50g LP flour 20g milk powder  50g caster sugar 1 tsp salt 1 1/3 tsp instant yeast ±50ml water  100ml milk 22g butter Filling: condensed milk meat floss	FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1.  Place the dry ingredients in a bowl. Put 25ml 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 pour remaining water bit by bit and continue 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 3 equal portions, flatten and spread the condensed milk onto the dough, sprinkle the meat floss and roll flat dough like a swiss roll. 5. Place in a greased loaf tin  and let dough prove for second time (about 1-2 hrs).
Castella Cake: 2 A egg whites @ room temp 2 A egg yolks @ room temp 60g caster sugar 50g High protein flour 5g cocoa powder 25g honey, diluted with 1 tbsp hot water	1. Place egg whites in mixing bowl and beat at high speed (speed 6) for 30 sec until slightly foamy. 2. Gradually add in sugar and beat until firm peaks form. 3. Add yolks one at a time at medium low speed (speed 4) until well combined about 1 minute. 4. Add sifted bread flour and cocoa powder and beat until just combined. 5. Pour in honey mixture and continue beat for 1 minute. 6. Pour batter through a sieve into loaf pan after after 2nd fermentation is complete. (Press with spatula to help batter go through sieve) 7. Smooth the top of batter by using spatula, chill for preparing sponge cake.
Sponge Cake: 2 A egg yolks 30g veg oil 35g hot milk+ 1tsp coffee powder 60g LP flour 30g caster sugar 3 A egg whites 1/4tsp cream of tartar 30g cater sugar	1. Preheat oven to 180C, top and bottom heat. 2. Beat the egg yolks and caster sugar until light. Mix the veg oil and coffee 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 into loaf pan. Gently tap to remove air bubbles. 7. Bake at pre-heated oven at 180c for 50mins-55mins