| Ingredient | Method |
| Dough: 100g HP flour 50g LP flour 20g milk powder 20g caster sugar 1 tsp salt 2g instant yeast ±110ml water, divided use 15g butter Filling: homemade chocolate spread | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place all ingredients and 75g water in a bowl. Mix until a dough forms then pour remaining water bit by bit and continue knead for about 15-25 minutes until elastic. 2. 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 dough into two portion and flatten each of the dough equally. Spread 3/4 of one of the dough with filling and covered with the other dough. Pinch and seal the seam tightly. Place in a greased loaf tin and let dough prove fully for second time (about 1-2 hrs). |
| Cake: 3 B egg yolks 50g caster sugar 45g veg oil 75g milk 55g homemade chocolate spread 110g LP flour 10g cocoa powder 1 tsp vanilla essence 1tsp baking powder 3 B egg whites 50g cater sugar 1/4tsp cream of tartar | 1. Preheat oven to 180C, top and bottom heat. 2. Beat the egg yolks and sugar until light. Mix the veg oil, chocolate spread 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. Sprinkle meat floss over dough (after 2nd fermentation is complete). 7. Pour cake batter on top it and tap to release bubbles. 8. Bake at pre-heated oven at 180c for 40mins-45mins |
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