For 5 six-inch bread loaves:
Salt: 6g
25g Bread Flour 500g Yeast 5g Butter 50g Custard Cream: Egg Yolk
25 grams
Cake flour 5 grams Cornstarch 5 grams Milk 125 grams Sugar 20 gramsVanilla Extract A few drops Butter 25 grams 6-inch Chiffon Cake (1 piece): Eggs 3 pieces Corn Oil 30 grams
Milk
40g Cake Flour 50g Sugar 30g Lemon Juice A few drops Supplementary Ingredients: Coconut FlakesAppropriate amount
Blueberry sauce Appropriate amount 6-inch chiffon cake: Separate egg yolks from egg whites. Freeze the egg whites until ice crystals form around the edges. Add corn oil to milk and stir until emulsified. Add low-gluten flour and mix well. Add egg yolks and mix until combined. Add a few drops of lemon juice to the frozen egg whites and beat at medium speed until large fish-eye bubbles form. Add 1/3 of the sugar, beat until fine, then add another 1/3 of the sugar. Beat until lines appear, then add the remaining sugar. Continue beating until stiff peaks form when the whisk is lifted. Take 1/3 of the meringue and fold it into the egg yolk mixture until evenly combined. Then pour the mixture back into the remaining meringue and continue folding until well incorporated. Pour the batter into the mold from a height. Note: I made two portions here, so all ingredient quantities were doubled. The recipe is for one 6-inch cake! Gently tap the mold to release air bubbles. Bake in a preheated oven at 120°C for the top heat and 135°C for the bottom heat (actual temperature 140°C) on the lower rack for 50 minutes. Then switch to 135°C top heat and 150°C bottom heat and bake for approximately 8 more minutes.Tap the freshly baked bread on the counter once, then invert it onto a cooling rack to cool completely. Remove from the mold only after it has fully cooled. Custard sauce: Whisk egg yolks until smooth, then add low-gluten flour and cornstarch, stirring to combine. Heat milk, granulated sugar, and vanilla extract in a saucepan until just before boiling. Gradually pour the hot milk mixture into the egg yolk mixture while stirring continuously. Strain the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens. Remove from heat, add butter, and stir until well combined. Cover with plastic wrap directly on the surface to cool, then set aside. For the dough: Place all ingredients except butter into a stand mixer. Mix on low speed until combined, then increase to high speed and knead until a rough gluten membrane forms. Add softened butter, mix on low speed until incorporated, then switch to high speed and knead until a thin, stretchable membrane (glove-like membrane) develops. Remove the dough, shape it into a ball, and place it in a warm area to ferment until double in size. Divide the fermented dough into five portions (approximately 203 grams each). Round each piece into a ball and let them rest for 20 minutes. After resting, flatten each dough ball to release air, then roll it out into a circle matching the size of a 6-inch chiffon cake pan. Poke small holes on the surface, place the dough in the pan, and transfer to a proofing box set at 33°C with 75% humidity. Proof until the dough doubles in size.
Brush the surface with egg wash, pipe a lattice of custard cream, and sprinkle with shredded coconut. Bake in a preheated oven at 180°C for about 20 minutes. Remove from the oven, tap the pan to release steam, and let cool. Divide the bread into 2 slices and the cake into 4 slices. Place one slice of bread, spread with blueberry jam, then add a slice of cake and spread with blueberry jam; repeat once, and finally cover with a slice of bread. After shaping, cut into four pieces, and coat both sides with shredded coconut. Package in bags! Alternate layers of milk cream and blueberry jam. Milk cream: 50 grams of softened butter, 60 grams of condensed milk, and 1 gram of salt, beat until smooth.
