Name: Cake Sandwich Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 80g Sugar; 80g Corn oil; 80g milk; 100g Low-gluten flour; 220g High-gluten flour; 2 pieces salt; 3g yeast; 10g Crisp; 15g butter; 2 drops Lemon juice; 6g Red Yeast Rice Noodles; 6g Matcha powder

Cake Sandwich Bread

1. Put all the ingredients of the bread into the bread machine to make the dough out of the film and ferment until it is twice the size of the dough. We will make cake slices during the mixing and fermentation time

2. Make the inset cake first. Preheat the oven 175 up and down fire. The bakeware is separated into three rectangles with greased paper as shown in the figure

3. Stir 80 milk and 80 corn oil in the cake body evenly

4. Sift in low powder and mix well

5. Beat in the egg yolks and mix well

6. The egg whites are beaten three times with sugar. When starting to make fisheye bubbles, add a few drops of lemon juice to get rid of the fishy

7. Until the egg whites are completely dispelled, it is dry foaming

8. Take one-third of the egg white and egg yolk paste and stir evenly

9. Then pour the evenly mixed cake batter into the remaining egg whites and continue to mix evenly

10. Then divide the cake batter into three portions and pour directly into one of the baking trays lined with greased paper. Add the red yeast rice noodles to the remaining two portions and mix well

11. This is the cake batter of red yeast rice noodles

12. Add another portion of matcha powder, stir evenly, and pour it into the grid in the baking tray

13. It's all here, knock a few times

14. Bake the 175 middle layer on the upper and lower fire for 30 minutes, out of the oven, remove the grease paper and let cool for later use

15. Take out the exhaust and roll it into a rectangle that is three times the width of the cake slice. Two centimeters longer is good

16. Stack the cold cake slices in the middle of the crust. The left and right spaces should be consistent. Random colors

17. Use a scraper to press out the teeth so that the braids are left

18. Then braid it as usual. Use a little bit of water to stick at the junction of the two doughs, otherwise they will all return to their positions after the second fermentation. It's time for the second round to make crispy grains. After the butter is softened, add low-gluten powder and powdered sugar, mix and knead into crisps

19. After editing, proceed to the second fermentation. Brush a layer of egg liquid after fermentation. Then spread fresh fruit or dried fruit, etc. This picture is from before with fresh fruit. This time it was not successful.