Wednesday, December 26, 2007

Chocolate Bread Pandan Cake

Chocolate Bread Pandan Cake (makes 2 loaves)

Bread Ingredients
300g bread flour
5g milk powder
3g bread improver
10g cocoa powder
65g castor sugar
½ tsp salt
½ no egg
180g cold water
7.5g instant yeast
½ tsp chocolate emulco
(C)30g butter

Combine A and B to form a dough. Add in C, knead for 10-15 minutes until smooth and elastic. Cover and prove for 30 minutes.
Divide dough into 2 equal portions. Roll into a ball and let rest for 10 minutes.
Flatten dough into rectangular shape, roll inwards from both ends.
Arrange into (4x4x6) inch greasedand lined baking tin. Let it prove double in size.

Cake Ingredients
2 no eggs
150g sponge cake mix
30g water
½ tsp pandan paste
60g corn oil

Beat ingredients till fluffy on high speed..about 5 minutes. Add corn oil. Fold until well mixed.
Pour onto proved bread dough.
Bake at 180 degrees for 25-30 minutes.

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