This Herman Tanzhong Chocolate Swirl Bread
is soft & fluffy
and
has great chocolate taste.
I have taken the recipe from
Asian Herman Recipe Sharing group
shared by
Kim Lean Leow
Herman Tanzhong Chocolate Swirl Bread
(A) Tanzhong
50g bread flour
250g water
1. cook over low fire & stirring until you see the bottom of the pot
2. remove from heat & let cool
(B) Bread Dough
all of the above tanzhong
340g bread flour
150g herman starter
30g sugar
4g salt
24g milk powder
1 egg
30g butter (add after few minutes)
egg wash: 1 egg beaten with 1 tsp water
1. all ingredients, except butter, into bread machine, bread dough cycle
2. after 2 minutes, add butter & continue kneading to a smooth & soft dough
3. put dough into covered container to rest until dough rise to double (4-5 hours)
4. gently deflate proofed dough & roll into a rectangle 8" X 14"
5. place chocolate sheet on the dough & enclose it, seal all edges
6. roll out into a rectangle again, fold into 3 layers
7. roll out again & repeat No.6
8. roll out into a rectangle, roll dough up lengthwise as if a swiss roll
9. divide dough into 2 lengths & place onto lined baking tray
10. let dough rise till almost double (1-2 hours)
11. egg wash bread & bake in preheated oven 175'C for 30-35min
(C) Chocolate Paste
50g chocolate
20g butter
20g bread flour
10g cocoa powder
5g corn flour
60g milk
20g castor sugar
1 egg white
1. mix all ingredients & cook over low heat until it forms a soft dough
2. sandwich the dough between 2 sheets of cling film & roll into a 6" square
3. leave in the fridge to firm up before use
1 comment:
Ahh...tempting and yummy bread especially when there is chocolate.
Katie Foong: Yes, great chocolate taste
Post a Comment