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.

经过数次采用可可粉于面包制作而得到较粗躁及干的面包效果后，我就尽量避免采用可可或巧克力来制做面包。自从新加波的二姑送了我3公斤的烘焙用的巧克力后，我又开始寻找各种烘焙食谱来用掉这一大批的巧克力块以免过期而浪费掉。

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.

我准备了隔夜汤种决定再次向面包挑战，这次我选择采用巧克力于可可粉为主材料，幸好制做出来的面包不但松软富有水份而且还带着巧克力香味。

巧克力椰糖面包
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

(B)
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)

(C)
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.

将材料A的鲜奶，水及面粉一起混入锅里搅拌均匀成面糊后，以中小火加热，边煮边搅拌直到面糊开始转浓稠便离火，继续搅拌至无粒粒如婴儿粥般即可。

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

除了牛油(C)以外，将所有材料(B)混入一个盆中搅拌搓揉成为一个不粘手的面团.

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

把牛油(C)混入面团然后依揉面标准程序继续搓揉大约20-25分钟，搓成为撑得起薄膜的面团.

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.

将揉好的面团滚圆，收口朝下捏紧放入涂抹少许油的盆中，盖上保鲜纸放置到温暧密闭的空间进行第一次发酵约1-2小时至面团变两倍大为止。

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.
台座上撒些高筋面粉，将休息好的面团用擀面棍把面团擀成长方形，宽度同烤模短向宽，然后由短卷起。再重复同样的做法把其余的五份面团完成。

Place 3 cylindrical bread dough each (seams down) into 2 greased loaf pan 21cmx11.5cmx6.5cmD.
将卷好的六份面团收口朝下朝内平均的排入两个已涂抹不可融化奶油的面包烤模中21x11.5x6.5cmD以免沾粘。

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). 

然后送入已经预热至175C度的烤箱的第二底层烘烤35至38分钟至烤熟即可。（注意：烘烤半途中时可以在面包表层上盖上一层锡纸以免表层变焦）。

Remove bread from oven and turn it out onto cooling rack to cool.
烤好后马上倒扣出来放在铁网架上放凉。

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