The raw materials for making bread and cakes can be bought in the supermarket.

Method:

1: Post-oiling method, except butter, put the bread ingredients into the bread machine, knead according to the kneading program for about 10 minutes, and add softened butter Continue kneading until done and ferment until doubled in size.

Two: Take it out and press it to release the air, divide it into 2 parts, roll it into a round shape, and let it rest for 15 minutes.

Three: Roll the dough into a rectangular shape, about the same length as the mold, roll it up along the wide edge and put it into the mold. (The bottom of the mold should be covered with oil paper or tin foil to facilitate demolding.)

Four: Secondary fermentation until 1.5 times the size (about 40 minutes). (The weather is cold, so I preheat the oven to about 30C, turn off the heat, put the bread in the oven, put a bowl of boiling water in the oven, and let it ferment.)

Five: When the bread is fermenting for the second time (about After 25 minutes), start making the cake batter. Add sugar, milk, and corn oil to the egg yolks and beat until the oil and water are mixed and the sugar dissolves.

Six: Sift in the flour and mix well with a rubber knife.

Seven: Put the egg whites into a clean water-free and oil-free container, add sugar and vinegar and beat until hard peaks form.

Eight: Add 1/3 of the egg white paste into the egg yolk paste and mix evenly.

9: Pour back the remaining 2/3 of the protein paste and mix quickly evenly. (The method is the same as chiffon cake)

Ten: The bread is fermented for a second time until it is 1.5-2 times larger.

Eleven: Pour the cake lake onto the fermented bread and shake it hard a few times to release big bubbles.

Twelve: Preheat the oven to 350F/180C and bake for 45 minutes.

Thirteen: Take it out and let it cool, then you can unmold it.