Strawberry Tea Loaf Topped With Carrot Chiffon
65 grams Milk
40 grams Sweetened condensed milk
85 grams Water Roux - Tangzhong Starter
40 grams Egg, beaten
22 grams Butter, unsalted
3 grams Salt
4 grams Strawberry teabags (2 bags)
32 grams Corn oil
40 grams Bio-Carrot juice
Pinch of salt
1/4 teaspoon Lemon juice
40 grams Icing sugar
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.
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.