Strawberry Tea Loaf Topped With Carrot Chiffon

FOODISTA
18Ingredients
105Minutes
560Calories

Ingredients

US|METRIC
  • 65 grams milk
  • 40 grams sweetened condensed milk
  • 85 grams tangzhong (Water Roux -, Starter)
  • 40 grams egg (beaten)
  • 22 grams butter (unsalted)
  • 3 grams salt
  • 285 grams flour (German #550)
  • 4 grams strawberry (teabags, 2 bags)
  • 4 grams active dry yeast (Instant)
  • 32 grams corn oil
  • 40 grams carrot juice (Bio-)
  • 1 gram vanilla sugar (package / 8)
  • 60 grams flour (German #405)
  • 2 egg yolks
  • 2 egg whites
  • 1 pinch salt
  • 1/4 teaspoon lemon juice
  • 40 grams icing sugar
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    Directions

    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.
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    NutritionView More

    560Calories
    Sodium20% DV470mg
    Fat28% DV18g
    Protein29% DV15g
    Carbs28% DV84g
    Fiber12% DV3g
    Calories560Calories from Fat160
    % DAILY VALUE
    Total Fat18g28%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol165mg55%
    Sodium470mg20%
    Potassium250mg7%
    Protein15g29%
    Calories from Fat160
    % DAILY VALUE
    Total Carbohydrate84g28%
    Dietary Fiber3g12%
    Sugars17g34%
    Vitamin A45%
    Vitamin C4%
    Calcium10%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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