Chocolate Marble Bread Toast 65C Tangzhong Method （65c 汤种大理石面包）

This is the first time I present my Chocolate Marble Bread but the truth is ...it was my fourth attempt. I tried to use a few different recipes to make this Chocolate Marble Bread but ...most of them leave behind a messy worktop due to melting of chocolate paste and the repeated resting the dough in fridge and taking it out for rolling make the method look complicated for making this beautiful bread.

The recipe I'm going to share here is for you, whether you are beginner or advance baker, is easy and clean! Let me present the Japanese baker Matumoto Youiti 松本洋一 his book "My bread is sellable!" (我做的面包，可以卖!) My hands was cleaned from chocolate while flattening and rolling of this bread, and no resting of dough in fridge is requires. You are going to love this recipe! The baker used straight dough method, to ensure a soft, more elastic bread texture and long lasting of freshness I used water roux starter or 65C Tangzhong method.

Just a note for someone new to tangzhong 汤种. The water roux starter is a mixture of flour and water that is combine together, usually one portion of bread flour with five portions of water. It doesn't cook until boiling point but reach 65C when the ripples started to form.

crust without egg wash ...

Recipe for 65C Tangzhong

50g bread flour

250ml water

Steps:

1. Add flour to water in a pot, keep stirring it while cook until it reached 65C. or ripples appeared on batter. Set aside to cool.

Recipe adapted from 松本洋一（Soleil 面包教室）

300g bread flour

6g instant dry yeast

30g sugar

4g salt

24g milk powder

186g water (I substituted with milk and not all is used as I added the tangzhong)

30g unsalted butter

Chocolate paste:

6g unsweetened cocoa powder

6g water

Steps:
1. Add tangzhong and all ingredients except the liquid and butter in a bowl, gradually add 1/2 of the water and knead well. Divide the rough dough into 3/4 and 1/4 portions, 1/4 portion add in chocolate paste, knead until well-blended (gradually add milk if required). Add 7g butter and knead to form elastic dough.


2. The other 3/4 remaining dough, knead well (gradually add milk as this dough required more water than the chocolate dough). Add 23g butter and knead to form elastic dough.


3. Spray water on doughs and place in separate containers. Cover and let it proof for 60 mins.


4. Punch down the doughs, roll into respective balls, cover and let it rest for 10 mins.


5. Flatten the chocolate dough into a rectangle shape 18x12cm. Flatten the white dough into a rectangle shape 20x15cm. Place the chocolate dough on top of the white dough. Flatten it into 30x20cm.


6. Cut into 2 equal portions. Place one piece on top of the other. Flatten the dough into 30x20cm, repeat for another two times. 


7. Cut it into three strips and plait it together. Place the dough into a greased load tin. Spray water and cover. Let it proof for another 30 mins. or when the dough reach 90% height of the baking tin.


8. Bake at 200C for 30~35 mins. Dislodge from tin once baked.