Double Black Sesame Bread Cake

Ingredient	Method
Black Sesame Dough: 300g japanese bread flour 60g roasted black sesame powder  40g milk powder  90g caster sugar 1 tsp salt 4-5g instant yeast ±190g water, divided use 30g butter	FOR STAND MIXER WITH DOUGH HOOK: 1.  Black Sesame Dough: Place all the ingredients and 160g 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 each dough into 2 equal portions. Flatten doughs into a rectangle size as same as loaf pan. 5. Place in 2 greased loaf pans and let dough prove for second time (about 45min-1 hr).
Cake: 4B Egg yolks 20g caster sugar 65g veg oil 105g milk 75g LP flour 1tsp baking powder 50g roasted black sesame powder 1tsp vanilla essence 4 B egg whites 70g 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 dry ingredients 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 of first portion into black sesame yolks mixture and mix to lighten the batter. Add the rest of the meringue and fold gently using spatula until well combined.  5. Pour the cake batter onto the dough (after 2nd fermentation is complete). 6. Bake at pre-heated oven at 170c for 50mins-55mins