19 June 2017

Chocolate Marble Bread 大理石面包

It has been a while since I updated my last blog post. Life is busy with kid, school, exams and after school activities. I still bakes in the kitchen, just not taking photos with my camera. This morning I made an effort to snap photos on my bake. 

I'm using the recipe from my previous bake Chocolate Marble Bread Toast (7 Dec 2011) the original recipe is from the Japanese baker Matumoto Youiti 松本洋一. This round I have modified a bit on my previous recipe by using melted dark rum chocolate instead of the unsweetened cocoa power. By using Tangzhong (water roux starter) in the bread, it produces a soft bread texture.  

Super soft bread doing yoga ^^

Recipe for 65C Tangzhong:
50g bread flour
250ml water

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 completely before use.

Recipe for bread dough:
400 g bread flour
6 g instant dry yeast
30 g sugar
24 g milk powder
100 ml milk
230 g Tangzhong (water roux starter)
30 g salted butter

Chocolate paste:
30 g dark rum chocolate plus a teaspoon of milk, heat up in microwave for 30 second, mashed into chocolate paste

Egg wash:
Some milk and beaten whole egg


1. Add Tangzhong and all ingredients except the liquid and butter in the electric mixing bowl, gradually add the milk and knead well. When the rough dough form, add butter. Knead until form elastic windowpane. Divide the dough into 2/3 and 1/3 portions. 1/3 portion add in chocolate paste, knead until well-blended (gradually add a teaspoon of milk if required). Knead to form elastic windowpane. The 2/3 remaining dough will be the white dough.

2. Spray a thin layer of water on both dough and place them in separate containers. Cover with plastic wrap and let it proof until the dough is double its size.

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

4. Flatten the chocolate dough into a rectangle shape 18 x 12 cm. Flatten the white dough into a rectangle shape 20 x 15 cm. Place the chocolate dough on top of the white dough. Flatten it into 30 x 20 cm. 

5. Cut into 2 equal portions. Place one piece on top of the other. Flatten the dough into 30 x 20 cm, repeat for another two times.  

6. Cut it into three strips and plait it together. Place the dough into a lightly flour-greased loaf tin. Cover with lid, let the dough proof until it reaches 90% height of the loaf tin. Open the lid. Egg wash the bread dough.

7.  Bake at 200 C for 30~35 mins. Dislodge from tin once baked. (temperature and timing may vary depends on the capacity of the oven)

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