Chocolate Marble bread - using Hokkaido Milk Bread recipe!
Recipe as follows:Chocolate Sheet
20gm cake flour
50gm sugar
1 egg white
80ml milk (warmed)
18gm cocoa powdeer
10gm butter
method
1. Mixed sugar and cake flour into the egg white & beat until smooth
2. Place the milk in saucepan and heat till just simmering
3. Add cocoa powder to the milk and stir till cocoa powder is incorporated into the milk.
4. Add the egg white mixture into the cocoa mixture and stir till the mixture thickens and form a thick lump.
5. Add in the butter and stir till incorporated
6. Leave to cool, then place into a plastic bag and roll into a square (about 14cm X 14cm). Keep refrigerated before use.
Hokkaido Milk bread:
I'm using Kenwood BM!
Recipe for 500gm bread
315gm Bread Flour
35gm Cake Flour
6gm dry yeast
18gm Milk powder
46gm sugar
6gm salt
1egg
146gm fresh milk
88gm whipping cream
Method
Warm milk, whipping cream, put all ingredients into the BM in sequence indicated by the manual, select program 8 for dough.
Remove the dough from the BM, mixed more bread flour to and knead till the dough is not sticky and punch out the air while kneading. Rest the dough for 20-30mins.
To do the marble effect:
Roll the dough from the centre to the edges to form a rectangle, place the chocolate sheet in the middle of the dough, wrap both ends of the dough over to cover the chocolate sheet completely. Take note that the dough should be rolled long enough for both sides to fold over the chocolate sheet, leaving a border edge of about one inch. Seal the edges tightly. roll out the dough and fold into 3 folds if you want more swirl, do this one or 2 more times.
Place in non heated oven for proofing until the dough double.
Put the tin into the BM again to bake, select program 11