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Pumpkin chocolate cake bread



Cake or bread? Or cake bread? It is a bread surrounded by a cake. Does it confuse to you?

Let me describe. After placing the bread dough in the loaf pan, cake batter was put on top and the two items were baked together. A loaf of bread encircled with cake was formed after baking. The cake has a very delicate texture that complements the fully proofed bread beautifully.

I just use regular dinner roll dough for my bread. My cake batter is a straightforward chiffon cake recipe. Even though cake and bread are organized extremely differently, it sparks unexpectedly.

But to be completely honest, making this cake bread takes time. Prior to baking a cake, you must first prepare a bread dough, let it rise, and then prepare the cake batter. Timing needs to be perfected to prevent problems like over-fermentation of bread or defoaming of cake batter. However, I made my bread dough a day in advance and chilled it at a low temperature in the fridge (to prevent over-fermentation) before doing the assembly the following day.

I am using a Thermomix to prepare my bread dough. You may knead the dough with electric stand mixer or bread maker. Make sure to do a windowpane test when working with the dough.


HOW TO DO WINDOWPANE TEST

Take a tiny chunk of dough, gradually separate your thumbs and fingers while stretching the dough into a thin and translucent layer. The gluten has fully developed, and the dough is prepared for rising if you can stretch it without it breaking.

DO I HAVE TO ADD ALL THE WATER OR MILK TO THE DOUGH?

Holding back a little of the milk or water from the recipe, and adding it incrementally, going by feel rather than measurement, is the preferred way to get a perfect dough.

 

INGREDIENTS

(For 2 baking pan sizes: 9x4x4”)


PUMPKING BREAD DOUGH

200g high protein flour

30g caster sugar

1 tsp instant yeast

100g pumpkin puree

1 tbsp cooking oil

100g cold water OR milk

 

CAKE INGREDIENT

6 large eggs

120g caster sugar

100g all-purpose flour

30g cocoa powder

55g cooking oil.

80g water

¼ tsp salt

 






METHOD


1. To make the pumpkin bread dough. In a large bowl of your electric mixer, bread maker machine bowl, or Thermomix mixing bowl, add in all the ingredients and beat until all are combined.  If the dough feels too dry, add another tablespoon of water. Once the dough is smooth and elastic add the cooking oil and continue beating until the oil is completely incorporated and the dough is smooth, shiny, and elastic.

2. Place the dough in a large, greased bowl, cover with plastic wrap, and put it into the fridge. Let the dough ferment at a low temperature for 8 to 12 hours.

3. The baking loaf pan was lined with baking paper to prevent sticking, and it was also simple to remove the finished cake bread from the pan.

4. Let the dough regain some warmth on the counter for 40 to 60 minutes and become slightly puffy before shaping it after a cold fermentation.

5. Extend the dough onto a lightly dusted surface. Flour the dough's top lightly, then slightly press it down with your palms to remove any visible air bubbles. Then, using a pastry scraper or knife, split the dough into two portions of equal size. Round it off once more to form a lovely dough. Cover the dough and let it relax for 15 minutes. Deal with one piece of dough at a time.

6. The dough should be rolled out into a rectangle that is 30 cm long, with a width that is just a bit less than the length of the baking loaf pan.

7. Roll up from top to bottom, not too tight, to avoid cavities. Put it in the centre of the baking pan. Cover and proof to 1.5 times the size.

8. To make the cake batter. Combined the cooking oil and water in a small bowl. Combined the all-purpose flour, cocoa powder, and salt in another bowl.

9. Separate 6 eggs into yolk and egg white. Add 1-2 drop of vinegar to the egg white, beat the egg whites at medium speed until foamy. Gradually beat in the sugar in three additions until stiff peaks form.

10. Beat the egg yolk into paste form and pour into the egg white. Stir evenly at low speed for 20-30 seconds. Sift in the flour mixture to the batter. Stir well gently with a whisk. Scoop some egg batter in the oil mixture bowl, stir well and pour it back into the egg batter bowl. Stir evenly.

Note: At this point, time management is essential. The bread dough has just done proofing in place, and the cake batter is ready.

11. Pour the cake batter into the bread pan to cover the dough. Do not shake the pan after filling the cake batter. Use a spatula to smooth the top or a toothpick to get rid of big bubbles in the cake batter.

12. Put it in the oven preheated to 170°C for 35 to 40 minutes. Inserted a wooden skewer into the CAKE batter comes out clean. Remove it from the oven and lift the baking paper to demould from the pan.

 

The cake is delicate and fluffy, and the bread has a soft, moist texture. I hope your family and friends will be amazed by this cake bread.

 

 






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