Bread cake by Pimalati Sari

Bread:
200 gr bread flour
50 gr sugar
5 gr yeast
1 egg
10 gr milk powder
50 ml cold water
30 gr butter

Chiffon:
6 egg yolk
40 gr sugar
60 ml water
100 ml oil
120 gr flour
20 gr milk powder
1/2 tsp baking powder
Pandan paste

Meringue:
6 egg white
50 gr sugar
1/2 tsp cream of tar tar

Method:
1. Mix all bread ingredients, knead till smooth. Rest 30 min.
2. Divide bread dough 2 parts. Flatten. Spinkle with rice chocolate (can add raisin or cheese). Then roll the dough. Repeat the other parts. Put the dough at the pan 23x10x8 cm ( grease and use baking paper).
3. Rest the dough for about 1 hour till it double.
4. Chiffon; beat the egg yolk and sugar. Add flour, baking powder, milk powder, mixed. Then add oil, water and pandan paste. Set a side.
5. Beat the egg white till foamy, add cream of tartar, then add sugar. Beat till you got the perfect peak smile emoticon
6. Add 1/3 meringue to the egg yolk mixture, fold back, then add the remaining meringue gradually.
7. Pour the chiffon mixture to the pan. Above the bread dough. Bake 180°c for 15 min bottom heat. Then use bottom and upper heat till perfectly cook.
8. Enjoy with a cup of coffee or tea.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/899199060149171/