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
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
24g milk powder
186g water (I substituted with milk and not all is used as I added the tangzhong)
30g unsalted butter
6g unsweetened cocoa powder
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.
I am going to try this! I have also made 3 attempts to make this bread but like what you mentioned, it was a real mess! Thanks for sharing the recipe!ReplyDelete
Wow, your chocolate marble toast is pretty and perfect.This is one of the recipe i wanted to do, but dont know how to get the marble effect. Thanks for sharing, am going to do this soon.ReplyDelete
Very very pretty!ReplyDelete
I love the swirls...
awesome swirl Ah Tze! :)ReplyDelete
Hi Ah Tze,ReplyDelete
I've tried making this once. You're right. It was very messy. Would really like to try this recipe!
Amazing bread!! That second photo is fabulous!!!!ReplyDelete
The marble effect is very...very...pretty! The texture is very soft too. Well done!ReplyDelete
Very pretty and soft!ReplyDelete
wow, well done Ah Tze. Thanks for sharing this. I am very excited to see this and would like to try this soon.ReplyDelete
Looks good leh! I tried this some time ago but it didn't turn out right and the rolling process was a bit tedious that time. Will try this recipe next time :)ReplyDelete
very nice marble wave...you have done so well! :)ReplyDelete
very well done! this is a very pretty work!ReplyDelete
The look so perfectly done!ReplyDelete
上次我用了 Carol 老师的食谱做了一个巧克力大理石土司，也是 kelam kabut。。呵呵ReplyDelete
Your marble loaf looks perfect! Love it so much! Have bake it for a long time....very tempting after seeing yours..... 8DReplyDelete
Looks so awesome! I will try this one weekend... thanks for sharing:)ReplyDelete
yin, this is a good recipe, you are going to love it!
Sonia, this recipe makes the making of this bread easy and clean! Have a try! anticipate your beautiful creation!
Wendy, yes the swirl is lovely :)ReplyDelete
Cathy, the bread is soft and yummy too :)
Faeez, with this recipe, the process wouldn't be messy any more, good luck!
Vivian, thank you! with tangzhong, the bread is super soft and the freshness last longer!
Li Shuan, have a try, the step is easy!
Min, I had tried a few recipes, this is the best one!
Sherleen, I love the swirl too :)
Lena, yes, dear!ReplyDelete
Yee Er, 分享是我写post的終旨。这个食谱很好！
Esther, with this recipe woldn't be kelam kabut anymore :) is clean and easy!
HBS, this recipe makes thing easy and I bet you will want to do it again and again :)
Jeannie, anticipate your beautiful creation!
Such a gorgeous loaf - before and after you slice it!ReplyDelete
Your bread looks wonderful! Would love to have a look at this book. Is it in English? Have a lovely Sunday!ReplyDelete
Jen, welcome! :)ReplyDelete
Joyce, my book is in Chinese translation. not sure whether it has any English version.
Hi Ah Tze. I would love to invite you to join Homebakers.Alliance. :)ReplyDelete
My mission is to
- Unite every passionate homebakers in this planet.
- Improve the branding and quality of homebaked goods.
- Making them the preferred choice (compare to factory products) by the consumers.
Please join us and revolutionize the baking industry.
Ah Tze, will definitely try this one. The bread looks very pretty with the swirls. Those are excellent pics too.ReplyDelete
Siang, thanks for your invitation!
Verons, you are going to love this recipe!
Your bread loaf is sooooo pretty!ReplyDelete
Wonderful pics....everything looks so tasty.ReplyDelete
Wow! Ur marble bread looks really fantastic! I would really like to try out ur recipe. C an u please advise how much water u used for this recipe since ur using the tangzhong?ReplyDelete
with 250ml water add to 50g bread flour, I created about 200 ml tangzhong. I added all of tangzhong to this bread, you will find the mixture very sticky and wet, mix the bread mixture for a while and if you find the mixture is a bit dry then gradually add water, it depends on the mixture,
I remember I didn't finished up the 186g water (the original recipe is without tangzhong)
Usually I like to use my hands to test the softness or wetness of the bread dough, if it feels dry then add water. The bread dough should be soft and smooth. Hope this help! Happy baking!
Hi Ah TzeReplyDelete
You mentioned that the toast is easy and clean, it must be good if I apply this method in making wassant buns. What do u think?
yes, you might want to check out my chocolate wassant which I posted on 12 Dec 2011 at http://awayofmind.blogspot.com/2011/12/chocolate-wassant-65c-tangzhong-method.html
Thks for ur helpful info, Ah Tze! :) Hope to try this recipe real soon!ReplyDelete
Thanks Ah Tze, I tried this recipe today and it turned up a great success.ReplyDelete
Hi Julie, glad to know that you have sucess with this recipe too!!Delete
HI TZE! Your bread looks AMAZING! Its looks so cottony soft, its perfect! I love it and i hope i will have the courage to try it one day!ReplyDelete
Thanks for the beautiful pictures! :D
What a beautiful bread... I would have to try it one day! It looks rather complicated though :PReplyDelete
it seems like the ratio of tangzhong compared to the original dough is rather high. most recipes ive seen only used half the amount. i'd like to know if that affected the texture of the bread in any negative way.ReplyDelete
Hi Jenny, thanks for asking the question.Delete
yes for this bread, I used higher ratio of tangzhong compared to my other bread. Therefore I reduced the water used. As I couldn't recall how much water added, in my recipe I spelled out "not all water added, as I added tangzhong".
The dough was easy to handle, if you are used to making bread, you will need to use the hand to feel the dough, add liquid in the dough gradually, the end result is a easy handling dough, it wouldn't mess up the worktop.
The texture, as you see in the photos, it was soft and bouncy bread texture.
hi..What is the size of your baking tin? I think we cannot taste the chocolate, can we? Thank youReplyDelete
Hi Rena, It is the standard loaf tin. The taste of chocolate is actually depends on whether you want it to taste stronger or not. You may wish to add more.Delete
Can check why u spray water on dough before proof?