Yesterday I used a famous baker recipe to make this bread but it turned out a disaster, the chocolate filling melted, and the bread was with wheel of hollows...haha, just right for Halloween huh!
Today, I bake this Marble Chocolate Wheel Bread again using my previous Chocolate Marble Bread Toast recipe (original from Japanese baker Matumoto Youiti 松本洋一) This bread didn't disappointed me. This round I remember to measure how much tangzhong I used and also how much liquid added. Hope it will help those who wish to give this recipe a try :)
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.
Below is the photo of my previous baked. Created on 7 Dec 2011.
This is the result if you cut the bread while it is still hot.
Method adapted from Alex Goh, Recipe adapted from 松本洋一（Soleil 面包教室）
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 (add 250g in first, another 50g gradually add in during dough mixing)
6g instant dry yeast
24g milk powder
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 milk 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 16x12cm. Flatten the white dough into a rectangle shape 35x14cm. Place the chocolate dough in the centre of white dough fold the dough from both ends to wrap up the chocolate dough.
6. Roll out the dough into 1cm thickness then make 4 folds. Roll it flat into 6mm thickness and 22cm width. Brush the dough with some water and roll it up like swiss roll.
7. Place dough into a non-stick tube pan. Let it proof for 35 mins or until double the size.
I'm submitting this post to BYOB- #BakeYourOwnBread (Nov. '12) hosted by Heather from girlichef
Nice work, Ah Tze. Your bread looks really tempting. Hope you're all well. Have a lovely evening, dear.ReplyDelete
Thanks Kristy! The round bread looks tempting then the square type right :DDelete
This is awesome!! I wish I can make the bread like yours, so pretty :)ReplyDelete
Ann, you can do it too! Just get the round mould pan :)Delete
pretty swirls ! also love your previous one! your baking pan is quite special, i see lines form on the outer side of the roll, very nice!ReplyDelete
Lena, thanks! yes, this is the new round mould pan I got :)It can bake two loafs in one go :) when not baking bread can use to bake chicken or fish...heheheDelete
Lena, uploaded a picture of the mould pan for you.Delete
Good work, Ah Tze! I always wanted to do marble bread, but the steps are to complicated and I don't have the patient to do that. So I take a piece from you first ya!ReplyDelete
Min, this is not complicated :) just follow the fold properly, my method no need to chill the dough :)Delete
Really nice swirls! Agree round swirls look very beautiful!ReplyDelete
yes Vivian, I like my previous baked too :)Delete
Hehe... i ever tried the chilled chocolate filling. Like what u said the bread turned out a disaster >.<ReplyDelete
I prefer this method, clean and neat :)
so what are you waiting for Cass? try this out :>Delete
那你得准备大点的行李箱，应为这个圆筒模型有点大 ：）happing shopping trip!Delete
Beautiful looking bread. Thanks for the recipe. I think I will have to try the Tangzhong method now!ReplyDelete
Hi Elaine, thanks! Do let me know the outcome.Delete
Awesome looking bread! =)ReplyDelete
thanks Cathy! nice seeing you here.Delete
Oh wow, what an absolutely GORGEOUS loaf of bread! Your swirls are so perfect. And I really love that bread mold, as well.ReplyDelete
Hi Heather, thanks for coming over :) It is my honour to join you in Nov 2012 BYOB :)Delete
Lovely bread, perfectly baked! Love your bread pan!ReplyDelete
Beautiful! They look pillow soft!ReplyDelete
What a beautiful loaf! Wish I could try making this now!ReplyDelete
Wow! This bread look absolutely divine! Just LOVE the pretty swirl. Awesome & Well don! :)ReplyDelete
I mean well done! heheheheDelete
this is really very nice blog and looking very nice. this blog is very helpfull for shopping .. we want come back on this blog...
Hello! Thank you for sharing with us your recipe, I'll definitely try this at home, I was really looking for something new for my kids who always go to school and I really wanted to bring with them my home made recipe as their snacks because I don't want them to buy anywhere in canteen or outside the school. I have already copied it in my recipe notebook. Thank you so much for this and I'm looking forward for you more recipes to post.ReplyDelete
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Hi Ah Tze, may I know where can I buy this mould? have been looking for it for quite some time. ThanksReplyDelete
I bought the mould for $45+ from a wholesale warehouse in Singapore, can't remember the name of the place as I just went there once. It was near to Upper Bukit Timah, just remember most of the shops there are selling used cars. Sorry that I can't help because I had lost the recipe and can't recall the name for the shop.
Its ok, thanks for the reply. Is it a long time ago?Delete