Chocolate Pandan Kaya Bread Cake

Ingredient	Method
Dough: 210g japanese bread flour 20g milk powder  10g pandan powder 50g caster sugar 1 tsp salt 4g instant yeast ±110g water, divided use 20g butter  pandan kaya	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 4 equal portions. Flatten doughs into a rectangle size as same as loaf pan. 6. Spread kaya over the dough and roll up. 7. Place into greased loaf pan and let dough prove for second time (about 45min-1 hr).
Cake: 7B Egg yolks 20g caster sugar  70g veg oil 105g milk 25g cocoa powder 15g corn starch 80g LP flour  1tsp baking powder  7 B egg whites 80g caster sugar 1/4tsp cream of tartar chocolate chips	1. Preheat oven to 160C, 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 the cake batter onto the dough (after 2nd fermentation is complete). Spread chocolate chips on top. 6. Bake at pre-heated oven at 160c for 60mins-75mins