Strawberry Tea Loaf Topped With Carrot Chiffon Recipe

Name: Strawberry Tea Loaf Topped With Carrot Chiffon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 tablespoons milk; 2 1/8 tablespoons sweetened condensed milk; 3 ounces tangzhong Water Roux -, Starter; 2 5/8 tablespoons egg beaten; 1 9/16 tablespoons butter unsalted; 1/8 tablespoon salt; 2 1/4 cups flour German #550; 1 1/16 teaspoons strawberry teabags, 2 bags; 1 teaspoon active dry yeast Instant; 2 1/4 tablespoons corn oil; 2 3/4 tablespoons carrot juice Bio-; 1/8 tablespoon vanilla sugar package / 8; 7 2/3 tablespoons flour German #405; 2 egg yolks; 2 egg whites; 1 pinch salt; 1/4 teaspoon lemon juice; 5 1/3 tablespoons icing sugar

Servings: persons

3 1/2 tablespoons milk
2 1/8 tablespoons sweetened condensed milk
3 ounces tangzhong Water Roux -, Starter
2 5/8 tablespoons egg beaten
1 9/16 tablespoons butter unsalted
1/8 tablespoon salt
2 1/4 cups flour German #550
1 1/16 teaspoons strawberry teabags, 2 bags
1 teaspoon active dry yeast Instant
2 1/4 tablespoons corn oil
2 3/4 tablespoons carrot juice Bio-
1/8 tablespoon vanilla sugar package / 8
7 2/3 tablespoons flour German #405
2 egg yolks
2 egg whites
1 pinch salt
1/4 teaspoon lemon juice
5 1/3 tablespoons icing sugar

1
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.
2
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.
3
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.
4
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.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 1/2 tablespoons milk, 2 1/8 tablespoons sweetened condensed milk, 3 ounces tangzhong Water Roux -, Starter, 2 5/8 tablespoons egg beaten, and more.

Yes, Strawberry Tea Loaf Topped With Carrot Chiffon falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Strawberry Tea Loaf Topped With Carrot Chiffon

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