Durian Bread Cake

Ingredient	Method
Dough: 100g HP flour 50g japanese bread flour 10g milk powder  40g caster sugar 1 tsp salt 1 1/3 tsp instant yeast ±90ml water  15g butter Filling: Durian Custard Filling	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 custard onto the dough as center as posibble 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).
Cake: A: 3 A egg yolks 50g butter, melted 85g milk 85g durian flesh 85g LP flour 20g caster sugar 1tsp vanilla essence B: 3 A egg whites 40g cater sugar 1/3 tsp cream of tartar	1. Preheat oven to 180C, top and bottom heat. 2. Blend all ing A until well combined. 3. Whisk the egg whites and cream of tartar 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