Uploaded March 2025 | Updated September 2026, 1 week ago
~ Roti Cake ~ (Cake Bread)
.
~Recipe yields 2 loaves ~
.
**Bread recipe**
.
*Sweet Stiff Starter*
30g sourdough starter
90g bread flour
40g water
15g sugar
.
*Dough*
200g bread flour
15g sugar
4g salt
85g milk
1 egg (55g)
15g unsalted butter
All of the sweet stiff starter
.
**Cake Recipe**
*Meringue*
6 egg whites
80g sugar
6g lemon juice
.
*Yolk Batter*
6 egg yolks
90g cooking oil
60g milk
100g low protein flour
20g cocoa powder
.
Method
➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.
➡️ Mix everything except butter till dough comes together and is strong.
➡️ Add butter in and knead until butter fully incorporated, and dough achieves window pane.
➡️ Shape and place into lined loaf tin, proof the dough for 3hrs at 28C (or till 1.5x)
➡️ Start preparing cake batter when dough is almost sufficiently proofed
➡️ Heat up the cooking oil to 65-70C, add the oil to the flour and cocoa powder, mix into paste
➡️ add the milk and yolks, mix well
➡️ beat egg whites and lemon juice with high speed
add 1/3 sugar when big bubbles seen
➡️ continue beating and add 1/3 sugar when meringue form finer bubbles
➡️ add last 1/3 sugar when meringue shows some line while beating
➡️ beat meringue to firm/medium peak
➡️ fold 1/3 of meringue to the yolk batter
➡️ pour back the batter to the balance meringue and fold well
➡️ Pour the cake batter onto the proofed dough
➡️ Bake at 180C for 12 mins, bring out the loaf and slit a straight line at the top of the cake batter
➡️ Continue baking at 180C for 40-45 mins
.
❣️ Refer my YouTube for full video
.
#roticake #rotikek #cakebread #breadcake #sourdoughbread #黑钻吐司 #蛋糕面包 #蛋糕吐司
~ Roti Cake ~ (Cake Bread)
.
~Recipe yields 2 loaves ~
.
**Bread recipe**
.
*Sweet Stiff Starter*
30g sourdough starter
90g bread flour
40g water
15g sugar
.
*Dough*
200g bread flour
15g sugar
4g salt
85g milk
1 egg (55g)
15g unsalted butter
All of the sweet stiff starter
.
**Cake Recipe**
*Meringue*
6 egg whites
80g sugar
6g lemon juice
.
*Yolk Batter*
6 egg yolks
90g cooking oil
60g milk
100g low protein flour
20g cocoa powder
.
Method
➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.
➡️ Mix everything except butter till dough comes together and is strong.
➡️ Add butter in and knead until butter fully incorporated, and dough achieves window pane.
➡️ Shape and place into lined loaf tin, proof the dough for 3hrs at 28C (or till 1.5x)
➡️ Start preparing cake batter when dough is almost sufficiently proofed
➡️ Heat up the cooking oil to 65-70C, add the oil to the flour and cocoa powder, mix into paste
➡️ add the milk and yolks, mix well
➡️ beat egg whites and lemon juice with high speed
add 1/3 sugar when big bubbles seen
➡️ continue beating and add 1/3 sugar when meringue form finer bubbles
➡️ add last 1/3 sugar when meringue shows some line while beating
➡️ beat meringue to firm/medium peak
➡️ fold 1/3 of meringue to the yolk batter
➡️ pour back the batter to the balance meringue and fold well
➡️ Pour the cake batter onto the proofed dough
➡️ Bake at 180C for 12 mins, bring out the loaf and slit a straight line at the top of the cake batter
➡️ Continue baking at 180C for 40-45 mins
.
❣️ Refer my YouTube for full video
.
#roticake #rotikek #cakebread #breadcake #sourdoughbread #黑钻吐司 #蛋糕面包 #蛋糕吐司
