Pandan Chocolate Cake Bread 香兰巧克力蛋糕吐司

B2

Love this fluffy and light cake bread. 

B5

 

B4

 

Bread dough

high protein flour 200g
1 egg 50g
sugar 25g
instant yeast 1/2 ts
salt 1/2 ts
milk 75g  ( I tried 70g milk mixed with 5g of homemade pandan extract) 
unsalted butter 20g

Combine all ingredients except butter into a dough. Rub in the butter and continue to knead until the dough  becomes elastic and smooth (window pane stage). Set aside to proof for 1-1.5hr or until the  dough doubled its original size. Deflate and set aside to rest for 15mins. Flatten the dough and roll up into a roll shape. Place the dough inside the pullman tin and proof until it reach 50% of the pullman tin.

Cake batter

egg yolk 2 (used cold)
sugar 10g
veg oil 10g
milk 15g
low protein flour 25g
unsweetened cocoa powder 10g

egg white 2 (used cold)
lemon juice 1ts
sugar 20g

Combine the egg yolk and sugar. Add in the veg oil. Fold in sifted flour mixture and milk alternatively. Separately whisk egg whites till frothy, add in the lemon juice. Whisk till egg whites form thick foam. add sugar gradually continue to whisk till egg whites reach firm peak stage. Add  1/3 of the egg white into the yolk mixture. Mix in the remaining egg white evenly. Pour the cake batter on top of the bread dough. Bake in preheated oven at 170d for 40mins.

 

Recipe ( adapted from Carol 老师 )

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