Wednesday, December 21, 2016

巧克力椰糖面包 Brown Sugar Chocolate Loaf

After several attempts in using cocoa powder into bread making which yielded coarser and drier texture, I try to steer away from using them in bread making.  However, after having been given 3 kg of baking chocolates from my Singapore Aunt I started to find ways to use up the chocolate rather than allowing it to go to waste.

This time round I decided to give it a try using tangzhong method and to incorporate actual chocolate bits than cocoa powder. Thankfully the bread came out extremely well and cottony soft with nice chocolate aroma.

Brown Sugar Chocolate Loaf

Ingredients 材料

(A) Tangzhong 汤种面糊
25g Bread Flour 面包粉
65g Water 清水
65g Milk 牛奶

140g Overnight Tangzhong (A) 隔夜汤种
470g Bread Flour 面包粉
40g Cake Flour 蛋糕粉
2 Tbsp Cocoa Powder 可可粉
1 Tsp Cinnamon Powder 肉桂粉
60g Brown Sugar 红砂糖
30g Castor Sugar 细砂糖
9g Instant Yeast 速发酵母
200ml Chocolate Milk 巧克力味鲜奶
1 Egg 鸡蛋
80g Milk Chocolate 牛奶巧克力 (grated 切丝)

60g  Butter 咸牛油

Method 做法

Combine (A) into a saucepan and cook over medium heat while stirring continuously until the mixture thickens to the constancy of baby porridge the tangzhong is deemed ready.

With the exception of butter (C), combine ingredients (B) into a mixing bowl and knead until all ingredients are well combined.

Add in butter (C) and continue kneading for approx 20-25 mins, until the dough becomes smooth and pass the window pane test.

Place dough into a slightly greased bowl. Cover bowl with cling wrap and allow the dough to proof for 1-2 hours or until it doubled in size.

Punch down the dough. Divide the dough into 6 equal portions and mould it round. Let it rest for another 15 mins.
将面团用手压除气体,然后把面团平均分割成6等份, 滚圆盖上拧干的湿布或保鲜膜再让面团休面15分钟.

Sprinkle the worktop with bread flour, use a rolling pin to roll each dough into long rectangle shape with width to fit the baking pan. Start rolling out from the shorter end of the dough into a roulade. Repeat the process for the balance 5 ps of dough.

Place 3 cylindrical bread dough each (seams down) into 2 greased loaf pan 21cmx11.5cmx6.5cmD.

Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 50-60 mins.
将烤模放入未开火的烤箱中, 面团表面喷些水然后盖上烤箱门, 再侍发酵50-60分钟至两倍大.

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 175C degrees.
发酵好前8-10分钟, 将烤盘从烤箱中取出, 烤箱打开预热刊至175C度.

Bake in the second lowest level of a preheated oven at 175C degrees for 35-38 mins until the bread is fully cooked. (Note : Cover the top with aluminum paper halfway through the baking to prevent the top from over browning). 

Remove bread from oven and turn it out onto cooling rack to cool.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog

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