Ingredient | Method |
Dough: 220g japanese bread flour 20g milk powder 50g caster sugar 1 tsp salt 4g instant yeast ±110g water, divided use 20g butter cheddar sandwich slice | FOR STAND MIXER WITH DOUGH HOOK: 1. Place all the ingredients and 90g water in a bowl. 2. Mix until a dough forms then pour remaining water bit by bit and continue knead for about 5-10 minutes until elastic. 3. Cover with plastic wrap, set aside about 1 hour for ferment. 4. Once dough has risen, place each on a floured surface and knead and flatten into big rectangle. Roll into Swiss roll style. 5. Divide each dough into 2 equal portions. Flatten doughs into a rectangle size as same as loaf pan. 6. Place cheddar slice over the dough and roll up. 7. Place into greased loaf pan and let dough prove for second time (about 45min-1 hr). |
Cake: 6B Egg yolks 10g caster sugar 60g veg oil 80g milk 10g corn starch 100g LP flour 1tsp baking powder 6 B egg whites 60g caster sugar 1/4tsp cream of tartar Mayonnaise chicken floss
| 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 yolks mixture and mix to lighten the batter. Add the rest of the meringue and fold gently using spatula until well combined. 5. Pour half of the cake batter onto the dough (after 2nd fermentation is complete). Place chicken floss and spread mayonnaise and then continue to pour the remaining of cake batter followed by chicken floss and mayonnaise on top. 6. Bake at pre-heated oven at 160c for 60mins-75mins |
Monday, 13 January 2025
Cheese Floss Bread Cake
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