| Ingredient | Method |
| Dough: 250g japanese bread flour 50g LP flour 10g cocoa powder 5g black cocoa powder 20g milk powder 60g caster sugar 1 tsp salt 5g instant yeast ±170g water, divided use 30g butter | FOR STAND MIXER WITH DOUGH HOOK: 1. Place all the ingredients and 150g 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 and flatten into big rectangle. Roll into Swiss roll style. 4. Divide dough into 2 equal portions. Flatten dough into a rectangle. 5. Place in 2 greased loaf pan and let dough prove for second time (about 45min-1 hr). |
| Cake: 6B Egg yolks 30g caster sugar 90g veg oil 120g milk+ 2tsp coffee powder 125g LP flour 20g cocoa powder 5g black cocoa powder 2tsp vanilla essence 1tsp baking powder 6 B egg whites 80g 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 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 |
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