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Toast Cake

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Notes

Ingredients:
  • Bread Dough Ingredients:
    • 500g High-gluten Flour
    • 25g Granulated Sugar
    • 5g Dry Yeast
    • 40g Milk Powder
    • 5g Salt
    • 1 Egg
    • 250g Water
    • 40g Butter
  • Cake Batter Ingredients:
    • 12 Eggs
    • 120g Milk
    • 140g Granulated Sugar
    • 120g Corn Oil
    • 240g Low-gluten Flour
  • Filling:
    • Pork Floss, as needed
Instructions:
  1. After the dough has fermented, divide it into five equal parts and let it rest for 20 minutes.
  2. Roll out the dough into a rectangle, spread salad dressing and pork floss, roll it up and place it in the center of the mold.
  3. Allow for a second fermentation for about 30 minutes in a 250g Golden Pillow Cake paper mold.
  4. During the second fermentation, prepare the meringue to stiff peaks with a slight curl at the tips.
  5. Mix milk and oil to emulsify, then sift in low-gluten flour and corn flour (optionally, add baking powder), mix well, add egg yolks, and stir until uniform.
  6. Mix 1/3 of the meringue with the egg yolk batter, then fold in the rest of the meringue until just combined.
  7. Preheat the oven to 150°C. Pour the cake batter into the bread base and bake for 50 minutes.
  8. After 15 minutes, cut a slit in the middle of the cake.
  9. Adjust the oven temperature as needed; initial high temperature may cause cracks, but it won't affect the taste. Each oven is different, so adjust accordingly for the best result.
Nutrition:
  • This recipe is rich in carbohydrates and proteins from the flour, eggs, and milk.
  • Contains fats from the butter and corn oil.
  • May be high in calories due to sugar and oil content.