Chocolate Marble Bread II

This marble bread is different version from the earlier marble bread. Both also nice. The white dough is basically Hokaido bread & the chocolate dough is is the chocolate paste that have to prepared separately. I found this recipe from http://happyhomebaking.blogspot.com. Her kitchen product simply fabolous..I love & kind of hook to this blog. Not even that, the technique is very different from the earlier one. The technique is from http://www001.upp.so-net.ne.jp/e-pan/chocobread/chocobread.htm Its in japanese but if you are interested to find out the recipe on this site you can always use Translate With Live Search..

Ingridents:

Chocolate Paste

20 gram cake flour or super fine flour

50 gram sugar

1 egg white

80 ml warm fresh milk

18 gram cocoa powder

10 gram butter

Mix cake flour and sugar into egg white. Stir till it blend. Place the milk in saucepan and heat it till simmering. Add in the cocoa powder and stir it until it incorporated with the milk. Put in the egg white mixture into it and stir till it blend. Once both mixture blended well together, add in the butter till it incorporated. Let it cool. Put in the plastic sheet and refrigerated before use.

Bread Dough

270 gram bread flour

30 gram cake flour

1 tea spoon dry yeast

2 table spoon milk powder

40 gram caster sugar

3/4 teaspoon salt

125 gram fresh milk

75 gram whipping cream

1 small egg

Method:

• Place all dry ingredient in the bowl. Make a well in the centre of the misture and put in the lightly beaten egg, milk and whipping cream. Mix the ingredient till if form a soft dough. Make sure it is elastic, non sticky and soft.
• Take it out from the cake mixer bowl & form it into a ball shape. Put in the plastic or ceramic bowl. Let it rise double the size for an hour. Covered the bowl with plastic wrap or kitchen towel to avoid crust forming.
• Remove dough and punch out the gas. Turn the dough onto a floured working surface and rolled the dough into rectangle shape ( about 45cm x 20 cm).
• Place the chocolate sheet in the middle of the dough. Cover the chocolate sheet completely and roll. Wrap both ends of the dough over to cover the chocolate sheet completely. Take note that the dough should be rolled long enough for both sides to fold over the chocolate sheet. Seal the edges tightly. The dough should be now 15cm x 20cm
• Roll dough from centre to the edges to form a long rectangular (45cm x 20cm). Do this gently to prevent the chocolate paste oozing out. Fold the dough to 3 folds.
• Repeat the above step. Finally roll the dough according to your loaf tin and pleat it or cut into 4 individual rectangular and roll it tight like a swiss roll style. Then place 2 loaf into the grease loaf pan. Then stack the other 2 on top of the other 2 rolls. For this shape please refer to Happy Home Baking.
• Let the dough proof for another hour or till it double it size to about 80% of the loaf pan size. Cover the lid if you use pullman tin. Pre heat oven to 200 degree but bake at 180 degree C for about 35-40 mins. Remove from the oven and unmould immediately. Let the loaf cool off before slicing.

I use cake mixer most of the time. This is a lot easier and at the same time it allows me to multitask as well..