Osmanthus Bread Cake

 

Ingredient	Method
Dough: 250g japanese bread flour 5g premium 5A grade osmanthus dried flower+50g boiled water, leave to cool 5g premium A grade osmanthus fried flower+120g water, cook in low heat for few min until boiled, apprv 80g, leave to cool 30g milk powder  60g caster sugar 1 tsp salt 4g instant yeast 25g butter	FOR STAND MIXER WITH DOUGH HOOK: 1.  Dough: Place all the ingredients and 125g osmanthus 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 10g caster sugar 60g veg oil 5g premium 5A grade osmanthus dried flower+80g boiled water 80g LP flour 1tsp baking powder 4B egg whites 45g 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