Strawberry Tea Loaf Topped With Carrot Chiffon / 胡萝卜戚风茶吐司

Recipe Category:

Ingredients / 材料:

Strawberry Tea Loaf:

Carrot Chiffon:

草莓茶吐司

胡萝卜戚风：

Method / 做法:

To make the dough in a bread maker, put all of the ingredients into the bread machine in the order listed, and set the machine to create dough. When the machine finishes, roll out the dough on a lightly floured work surface. Divide the dough into four even portions. Round up, cover with plastic wrap, and allow to rest for 10 minutes. Line two loaf pans with parchment paper.
Sealing side down roll each dough out to match the length of your baking pan. Turn the dough over and roll it up. Seal the ends closely. Place them seam-side down into the pans, each pan with two loaves. Cover and let rise until almost doubled, about 30 minutes.
While the bread ferments, we start to make the cake by beating the oil, carrot juice and vanilla sugar until creamy and emulsified. Sift in the flour and stir until just combined. Add in egg yolks and mix completely.
Whip the egg whites, salt and lemon juice 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 cake batter over the bread. Sprinkle some coconut flakes over and bake in a preheated 165C/330F oven for about 45-60 minutes. After baking, immediately tear off the baking paper to avoid the cake shrinking too much.

将所有材料按序放入面包机，选择"面团制作"即可。完成后取出面团，放到洒了少许面粉的台面上。面团匀分成四小份，滚圆盖上保鲜膜松弛10分钟。准备两个吐司模，铺上烤纸。
接口朝下把面团擀开，和吐司模子一般长短。将擀开的面团翻个面后卷起，捏紧接口处。每个模子排入两卷面团，封口处朝下。盖上保鲜膜发至快两倍大，大概30分钟。
面团做最后醒发时，可以准备蛋糕。玉米油，胡萝卜汁和香草糖打至完全混合的乳化状态。筛入面粉拌至无粉粒，加入蛋黄拌匀。
蛋白，食盐和柠檬汁打至出现软峰，加入糖粉继续打至硬泡。先取1/3蛋白沫拌入蛋黄糊中，再和其余蛋白沫混合成蛋糕糊。倒入发好的面团上，表面洒上些椰片入预热165C/330F的烤箱烘焙45-60分钟。以防烤好的蛋糕过份回缩，烤好后立即脱模，撕去铺底的烤纸。

"Strawberry Tea Loaf Topped With Carrot Chiffon / 胡萝卜戚风茶吐司" is part of these categories:

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