I used to make blueberry bread a lot a couple of years ago, and I never expected it to become so popular again! Three layers of bread + two layers of cake, sweet and tart, one bite is incredibly satisfying! You'll find both the bread and cake you've been looking for! Delicious and not too sweet, let's recreate the joy of bread and cake together!
Materials
Coconut Blueberry Bread | The double joy of bread and cake! Recipe steps
Remove the butter and salt from the dough and knead the remaining ingredients in a stand mixer.
Knead until the dough reaches the extended stage, then add the butter and salt, and knead until it forms a smooth, elastic membrane.
Round the kneaded dough and let it rise in an environment of about 25-28 degrees Celsius.
Bake two 8-inch chiffon cakes. I've shared a detailed chiffon cake making process before, which you can find in my previous tutorials.
I made two eight-inch cakes. One was divided into three layers. The top layer was given to the kids for breakfast. It's basically two layers of cake sandwiched in one loaf of bread. This is up to personal preference.
The dough should rise to 1.5 times its original size. When you poke a hole with a floured finger, it should not spring back or collapse. In Guangdong, the weather is almost like summer now. If it's hot and the bottom of the dough shrinks back very slowly, it's considered fermented.
Deflate the risen dough, divide it into 2 portions, round them, and let them rest for 15 minutes at 25-28 degrees Celsius.
Roll out the relaxed dough into a circle, roughly the diameter of an 8-inch mold. Place it in the 8-inch mold and prick it with a fork (remember to grease an anodized chiffon mold beforehand for easy unmolding). Place it in an oven or proofing box to proof at 33-35 degrees Celsius and 80% humidity for about 35 minutes, observing the dough's condition closely. Proof until the dough surface is elastic and slowly springs back when lightly pressed.
While the dough is fermenting, prepare the custard sauce to be piped onto the surface. In a large bowl, whisk together the egg yolks and granulated sugar.
Add the sifted cake flour and cornstarch.
Mix well with a hand whisk.
Add milk and granulated sugar to a saucepan and heat over low heat until it is almost boiling, when small bubbles start to appear around the edge.
Pour the heated milk into the prepared egg yolk mixture and mix well.
Strain the mixture back into the saucepan.
Heat over low heat, stirring constantly, until it thickens.
After cooling slightly, transfer the mixture to a piping bag for later use.
Brush the surface of the risen dough with egg wash, squeeze on the prepared custard sauce, and sprinkle with a little bit of shredded coconut.
Place in a preheated oven at 170°C (top heat) and 190°C (bottom heat) for 22 minutes. The time and temperature are for reference only; please adjust according to your own oven.
After baking, unmold and let cool slightly on a cooling rack.
Divide the bread into three slices, as I mentioned in step 5. The cake is also divided into three slices. I gave the top slice to my kids for breakfast, so each serving consists of three slices of bread and two slices of cake. You can add as many slices of cake as you like; the taste will vary.
Layer upon layer of bread, cake, bread, and cake, with blueberry jam squeezed into each layer. The top slice of bread is the one with the custard filling squeezed on top.
That's how you assemble it.
An 8-inch pan can be cut into 6 pieces; I made two and cut them into 12 pieces. The cut surfaces can be dipped in shredded coconut.
The double joy of bread sandwiching cake!
It's sweet and sour, delicious and not greasy at all, one bite is so satisfying!
Pack them up and share them with your best friends! Let's recreate this together!
Coconut Blueberry Bread | A double dose of joy – bread and cake sandwich! (Tips)
Many friends have asked: "I followed the recipe exactly, why is mine too wet? Why is mine too dry? Why...why..." Making bread requires flexibility in adjusting the liquid content of the recipe. Flour absorbs water differently, and the climate, temperature, and humidity vary from north to south. You must observe the dough's consistency and add liquids accordingly—this is a well-worn topic! Adjust the time and temperature according to your own oven. Large and small ovens differ significantly, and even two identical ovens from the same brand will have temperature variations. You can bake a single 8-inch tall cake, sliced into four thin layers, or just one layer of cake; the texture will be slightly different. It's up to your preference.
