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Taiwan Style Green Tea Cakebread

Bread Ingredients

346 grams bread flour (high-gluten flour) - no reserve

28 grams granulated sugar

1 teaspoon salt

22 grams dry milk powder

213 grams water

2 teaspoons dry yeast

2 tablespoons unsalted softened butter

Cake Ingredients

Section A

½ teaspoon green tea powder (matcha)

80 grams cake flour (low-gluten flour)

40 grams granulated sugar

72 grams (⅓ cup) egg yokes

40 grams (3 tablespoons) oil

24 grams (1½ tablespoons) water

8 grams (1½ teaspoons) milk (soy milk OK)

pinch of salt

Section B

152 grams (⅔ cup) egg whites (room temperature)

½ teaspoon cream of tartar

80 grams granulated sugar

Directions

1. Bread Directions (Do this first)
   1. In a small bowl, mix the yeast in ½ cup of the warm water (100° F). Set aside for 5-10 minutes until foamy.
   2. Sift flour into a large bowl; mix together rest of dry ingredients.
   3. Form a well in the middle of the dry ingredients, pour water and yeast mixture. Slowly mix with wooden spoon, drawing flour away from the sides. Slowly add in rest of water until a soft and sticky dough is formed.
   4. Use wooden spoon to begin to merge butter into dough. Transfer to lightly floured surface and knead for about 10 minutes. As dough is kneaded and butter is worked completely into dough, dough will become smooth and elastic.
   5. Put the dough in a clean non-metal bowl and cover with plastic wrap to prevent a skin from forming. Let rise for 1½ - 2 hours (or when pressing the dough with a finger, the indentation does not spring back).
   6. Now skip down and do the cake, then come back.
   7. Depending on your loaf pan size, divide dough into 2-4 pieces, and roll out into an oval or rectangular shape. If dough becomes difficult to work, let rest for a few minutes.
   8. Separate cake dough into same amount of pieces and shape of the rolled out bread dough. Lay cake piece on bread dough and roll up. Place into bread pans and proof for about 1 hour.
   9. Bake in a preheated oven at 375°F for about 25 minutes, until golden and hollow sounding when tapped underneath. Let cool on a wire rack.
2. Cake Directions
   1. Preheat oven to 325°F
   2. In a medium sized bowl, sift together flour and green tea powder from Section A.
   3. Mix together rest of Section A ingredients; mix well into flour and tea mixture then set aside.
   4. Add the cream of tartar to the
      egg whites with a third of the sugar in Section B; start to whip. Set your mixer on low, to break apart the whites and make working with them easier, and then beat for about 5 - 7 seconds until foamy. Then increase the speed to the highest setting and start moving the mixer in a number 8 pattern, making sure to beat all of the egg whites. Once soft peaks start to form, add sugar in a stream, slowly at the side of the bowl while the whites are being whipped; do not dump it in the center — you don’t want to risk deflating the whites. Beat until almost dry.
   5. Take ⅓ of the Section B whipped egg whites and mix well with Section A mixture. Now take rest of whipped egg whites and gently fold into Section A mixture.
   6. Lay out cake mixture on a flat baking sheet. Bake for 18-20 minutes. Cake should be slightly under baked and moist.