Chiffon Cake Toast / 汤种戚风吐司

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Ingredients / 材料:

Chiffon:

a: 2 pcs Egg yolks, 15 g Sugar, A few drops of vanilla extract
b: 15 g Unsalted butter, 15 g Salad oil, 40 g Milk
c: 60 g Cake flour
d: 2 pcs Egg whites, 35 g Sugar, Pinch of salt, A few drops of white vinegar

Toast:

a: 143 g Bread flour, 24 g Sugar, ½ tsp Salt, 3 g Dry active yeast
b: 30 g Egg, 13 g Milk, 45 g Water Roux Starter
c: 12 g Unsalted butter
d: 60 g Bean paste (or Pork floss)

戚风蛋糕：

a: 2个蛋黄，15克细砂糖，数滴香草精
b: 15克无盐牛油，15克色拉油，40克牛奶
c: 60克低筋粉
d: 2个蛋白，35克细砂糖，1小撮盐，数滴白醋

汤种吐司：

a: 143克高筋粉，24克细砂糖，1/2小勺盐，3克干酵母
b: 30克全蛋，13克牛奶，45克汤种
c: 12克无盐牛油
d: 60克豆沙（或是肉松）

Method / 做法:

To prepare the bread dough. Add dough ingredients (a) and (b) in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Change to the medium speed, and continue to mix on slow speed for 3 minutes on medium speed until a dough forms. Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl.
Ferment the dough in a lightly greased plastic bag for 1 hour, Leave in a warm place until dough is double in volume.
Punch the dough down to release gases produced in the fermenting process. Divide them into 2 portions and round up. Rest for 10 minutes at the room temperature. Turn the dough and roll out to fit your bread pan. Spread 30 grams of pork floss on the dough and roll up. Place them in a greased loaf pan. Cover and let rise again until double in bulk, approx. 30 minutes. While the bread ferments, you can start preparing the cake.
To prepare the chiffon cake. Beat the ingredients (a) until the sugar completely dissolved. Heat up the ingredients (b) in a bowl until melted. Pour into the egg yolk mixture and stir to mix. Sift the flour into the mixture above. Whip the egg whites on high speed until foamy. Add the white vinegar and continue beating until soft peaks form. Beat in the sugar and beat until stiff peaks form.
Gently fold 1/3 of the whites into the batter to lighten it, and then fold in the rest of the whites. Pour the batter into the bread. Spread some almond slices on it and bake in a preheated 165C/330F oven for about 35 minutes. After baking, immediately tear off the baking paper to avoid the cake shrinking too much.

Details => Forum

把面团配料中的（a）和（b）混合在搅拌盆中，低速搅拌一分钟左右。调到中档，继续搅拌直到面团形成。然后慢慢加入牛油，继续搅拌大约5分钟，直到搅拌盆周圈完全干净。面团呈现可拉开的薄膜状，破洞边缘有锯齿状即可。
将面团从搅拌盆中取出，取一个塑料袋，倒入少许油（这样可以防止面团黏在袋子上）。用手将塑料袋中的油搓匀，将面团收口朝下，把袋子中的空气排出，进行发酵1小时直到面团膨胀为双倍大。
将基本发酵后的面团收口朝下，面团分割成2份滚圆，静置10分钟。将面团收口朝下，左右擀开和你的模型差不多大小。涂上肉松馅30克，卷起后收口捏紧。每个模型放入2份进行最后发酵。大约30分钟。这时可以开始准备蛋糕制作。
将蛋糕材料（a）搅拌至糖融化。蛋糕材料（b）隔水加热融化奶油，即可倒入蛋黄液中并拌匀。低筋粉过筛加入蛋黄液中，拌匀备用。把蛋糕材料（d）打发，砂糖分3次加入。
取1/3 的蛋白液与蛋黄面粉液先混合均匀，然后再加入2/3的蛋白液拌匀。然后倒在发酵好的面包团上。倒入模型后，在表面撒上少许杏仁片入预热165C/330F烤箱烘焙约35分钟。出炉后将烤纸立即撕开，以免蛋糕体回缩。

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"Chiffon Cake Toast / 汤种戚风吐司" is part of these categories:

Bread / 面包 (129)
Cakes & Muffins / 蛋糕麦芬 (156)

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