This recipe is translated from Cookpad Taiwan. See original: Taiwan

Chiffon Cake and Matcha Bread Combo (Made Entirely with a Bread Machine)

Name: Chiffon Cake and Matcha Bread Combo (Made Entirely with a Bread Machine)
Yield: 1 loaf cake
Cuisine: American
Ingredients: Dough Ingredients; a; 1 whole egg; 1 1/2 tablespoons sugar (20g); 1 1/2 tablespoons honey (20g); 3/4 teaspoon salt (4g); 2/3 cup milk (140g); 2 1/4 cups bread flour (270g); 1 teaspoon instant dry yeast (3g); 2 tablespoons unsalted butter (30g); b; 1 tablespoon matcha powder (13g); 2 tablespoons sweetened red bean paste (30g); Chiffon Cake Ingredients; c; 4 egg yolks; 1 1/2 tablespoons honey (30g); 2 1/2 tablespoons vegetable oil (35cc); 1/3 cup fresh milk (70cc); 1/2 cup cake flour (70g); d; 4 egg whites; 3 tablespoons sugar (40g)

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黃金大梨子 @cook_7892370

台北

A delicious dessert that combines tender chiffon cake with soft, two-colored bread. The bread machine is used for kneading the dough and baking. Although the steps may seem a bit complex, just follow the sequence, and it's not difficult to make. A regular home bread machine can bake this perfectly. Anyone with some experience in basic dough and cake making can easily master this!

Ingredients

1 loaf cake

Dough Ingredients
a
1whole egg
1 1/2 tablespoonssugar (20g)
1 1/2 tablespoonshoney (20g)
3/4 teaspoonsalt (4g)
2/3 cupmilk (140g)
2 1/4 cupsbread flour (270g)
1 teaspooninstant dry yeast (3g)
2 tablespoonsunsalted butter (30g)
b
1 tablespoonmatcha powder (13g)
2 tablespoonssweetened red bean paste (30g)
Chiffon Cake Ingredients
c
4egg yolks
1 1/2 tablespoonshoney (30g)
2 1/2 tablespoonsvegetable oil (35cc)
1/3 cupfresh milk (70cc)
1/2 cupcake flour (70g)
d
4egg whites
3 tablespoonssugar (40g)

Cooking Instructions

1

For the bread: Add liquid ingredients to the bread machine pan: egg, honey, sugar, and salt. Then add bread flour, and place the instant dry yeast on top. Set the machine to knead for 15 minutes, then cover and let rest for 10 minutes.
2

Add butter chunks to the bread machine pan and knead for another 20 minutes.
3

The finished dough should be smooth and able to stretch into a thin film. This is the plain dough.
4

Take half of the plain dough, return it to the bread machine pan, sprinkle in the matcha powder, and continue kneading for the third time (wrap the other half of the plain dough in a plastic bag to prevent drying).
5

Once the matcha dough is done, it should be evenly colored, smooth, and able to stretch into a thin film.
6

Separate the two doughs with plastic wrap and place them in the bread machine pan. Start the first fermentation for 45 minutes until the dough has expanded to 1.5 times its original size.
7

Place the two doughs on the work surface, roll each into a ball to release air, then roll them into oval shapes. Spread sweetened red bean paste on the plain dough, then cover with the matcha dough oval.
8

Use a rolling pin to press the two layers together tightly, pressing out any air gaps between the red bean paste.
9

Roll the short side of the oval inward tightly to form a two-colored bread dough. Place the dough back in the bread machine pan and start the final fermentation for 50 minutes.
10

While waiting for the dough to ferment, prepare the chiffon cake ingredients. When there are 15-20 minutes left of fermentation, start making the chiffon cake batter.
11

For the cake batter: Separate the egg yolks and whites into grease-free, water-free mixing bowls. Add honey to the egg yolks and mix well with a hand mixer.
12

Add vegetable oil to the egg yolk mixture in three parts, mixing well after each addition. The mixture should turn pale yellow. Add fresh milk and mix well, then sift in the cake flour and fold with a spatula until smooth and thick.
13

In a separate bowl, beat the egg whites with an electric mixer on low speed until foamy. Gradually add sugar in two parts, beating on medium-high speed until stiff peaks form. The meringue should form firm peaks when the beater is lifted.
14

Fold 1/3 of the meringue into the egg yolk mixture with a spatula. Pour the egg yolk mixture into the remaining meringue and fold gently with a spatula, avoiding circular stirring to prevent deflating.
15

Pour the mixed cake batter into the fermented dough in the bread machine pan. Place the pan back in the bread machine and set to bake for 50 minutes on medium color.
16

When the bread machine beeps, baking is complete! Remove the bread pan and invert it for about 3 minutes (be careful, as the cake bread may slide out of the mold).
17

Remove the cake bread from the bread machine pan. It should come out easily. Done!
18

Let the bread cool completely before slicing. Store any leftovers in an airtight container!