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Chiffon Bread Twist

Chiffon Bread Twist

 

It looks like bread, but it's a sponge cake? It's called Cake Bread! The delicious combination of taro-flavored sponge cake and a generous chocolate filling.

Sponge Ingredients:

150 g Haan Soft Donut Mix

75 ml liquid milk

10 g instant yeast

25 g sugar

Ingredient A:

600 g high-protein flour

30 g full-cream milk powder

4.5 g bread improver

140 g granulated sugar

3 g Haan Emulplex

Ingredient B:

54 g egg yolk

108 ml ice water

Ingredient C:

125 g butter

11 g salt

Ingredient D:

150 g ice water

Ingredient E:

240 g Colatta Vermicelli Natural Dark

1. Prepare 8 pcs of 28x7x8 cm baking pans. Grease with margarine, line with baking paper, and set aside.

2. Combine all sponge ingredients and stir well. Let rest for 2 hours (covered).

3. Mix all ingredients A and stir well.

4. Add sponge and B to ingredients A and knead until lumps form.

5. Add ingredients C and mix well.

6. Continue kneading while gradually adding ingredients D to achieve the right consistency, until the dough is smooth. Add ingredients E and knead until smooth.

7. Let the dough rest for 15 minutes, covered with plastic wrap.

8. Then weigh the dough @ 150 grams, shape into a ball, and let it rest for another 25 minutes.

9. Punch down the dough, roll it thinly, roll it tightly, and place it in the baking pan. Let it rest until risen by 50%.

Taro Chiffon Ingredients

728 g Haan Vanilla Chiffon Cake Mix

800 g eggs

110 g liquid milk (UHT)

30 g taro paste

38 g vegetable oil

How to Make:

Preheat oven to 200°C, 160°C.

Mix the first three ingredients on low speed for 1 minute, increase to high speed, and continue mixing.

Topping Ingredients:

990 g Colatta Pastry Glaze

330 g La Kreiva Crumble Taro

How to Make:

Preheat oven to 200°C, 160°C.

Mix the first three ingredients on low speed for 1 minute, increase to high speed, and continue mixing for 5-7 minutes until fluffy.

Pour in the last two ingredients and mix on low speed for 1 minute until the mixture is smooth.

Finishing:

  • After the bread dough has risen 50%, pour 150 g of the taro chiffon mixture into the pan.
  • Bake for 32 minutes or until done, then let cool.
  • Glaze the surface of the cake with Colatta Pastry Glaze.
  • Coating process with La Kreiva Crumble Taro.

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