Double Milo Bread Cake

Ingredient	Method
Dough: 300g japanese bread flour 70g milo powder  20g milk powder  60g caster sugar 1 tsp salt 5g instant yeast ±170g water, divided use 30g butter Filling: condensed milk milo powder	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 4 equal portions. For 1st batch, flatten two doughs into a rectangle shape. Spread condensed milk and Milo powder on the first dough. Meanwhile, spread the condensed milk for second dough. Sandwich both dough together and pinch and seal it tight. Place in greased loaf pan and let dough prove for second time (about 45min-1 hr).  5. Repeat step 4 for 2nd batch of loaf.
Cake: 4 A Egg yolks 15-20g caster sugar 60g veg oil 80g milk  110g LP flour 100g milo powder 1tsp vanilla essence 1tsp baking powder 4 A egg whites 60g caster 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