Tuesday, April 21, 2015

Chocolate Marble Swirl Bread 大理石面包

Being an avid baker, I landed up with lots of leftover ingredients in the freezer and sometimes I often forgotten about it until I started clearing stuffs to make way for newer leftovers such as cake frosting, cake toppings, bread fillings and many more I couldn't recall.

Anyway, last month I deliberately increase the quantity of the required cream cheese toppings ingredients while making a batch of strawberry cream cheese bread hoping to keep the leftovers as toppings to enhance a 2 tone / flavor bread recipe I have in mind. 

This recipe is an adaptation of several bread recipes whereby I took bits and pieces of certain information from various bread books hoping to create a different outlook cum tasty bread. The bread turns out soft and tasty as I hoped.  Do feel free to try making on your own and email me the outcome. Happy baking!

Chocolate Marble Swirl Bread

Sweet Bread Dough 基本麵团甜麵包
200g Milk
4g Instant Yeast
330g High Protein Bread Flour
70g Low Protein Flour
80g Castor Sugar
4g Salt
1/2 Tbsp Apple Cider Vinegar
1 Grade A Egg
40g Unsalted Butter
2 Tbsp Unsweetened Dark Cocoa Powder

Cream Cheese Toppings (A)
125g Cream Cheese
40g Sugar
50g Whipping Cream
10g Instant Custard Powder

Chocolate Rice for decoration (B)

Method (A) 
Cream the cream cheese until light. Add sugar and continue creaming until smooth. Add in whipping cream and mix until well blended. Add in custard powder and mix until well combined. Transfer batter into a piping bag and set aside. 

  • In a stand mixer fitted with a dough hook attachment, add all the ingredients except butter. However, leave around 30g of milk left to be added slowly later. 
  • Mix at low speed (speed 1) until all the ingredients are well mixed to form a coarse ball dough ( appro. 2-3 min). Add the remaining liquids if necessary.
  • Add butter and slowly increase the speed to medium for approx. 15-18 min until a smooth, window pane effect is formed. 
  • Divide the dough into two equal portions. One portion to remain as it is and the other portion to mix with 2 Tbsp of unsweetened dark cocoa powder and knead until fully combined to form a chocolate color dough. 
  • Shape the 2 doughs into a ball and allow it to proof in individual (lightly greased) bowls. Cover the bowls with cling film and allow to proof for 1 hour or until it doubles in size.
  • Test the readiness of the dough with a finger lightly dusted with low-gluten or cake flour.  The dough is ready when the dough remain indented after the finger pokes into it.
  • Punch down the doughs. Roll into balls and leave to rest for another 15 mins.
  • Lightly dust the work top with low protein flour, using a rolling pin, roll out the light color dough into a 10x14cm rectangle and set aside. 
  • Repeat the same for the chocolate dough and roll out the dough into the same rectangular dimension as per the light color dough of 10x14cm. 
  • Stack the chocolate colored rectangular roll dough on top of the light color dough.  Flatten the joint dough sheet with the rolling pin. 
  • Roll up the rectangular sheet dough like a roulade and place in a well greased bread loaf pan. Tuck the ends down. 
  • Spray some water over the dough with a fine-mist nozzle. Proof the final bread dough in the tin for 50 min until it almost reaches the brim of the tin. 
  • Pipe cream cheese batter over the top of the bread dough. Sprinkle and decorate with some chocolate rice.
  • Preheat oven to 200 degC but bake at 180 degC for about 35 - 40 minutes. Remove from oven and unmould immediately. Let the loaf cool off before slicing.

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