HERMAN TANZHONG CHOCOLATE SWIRL BREAD

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