Step-step instruction to really tasty and good looking bread!
When I saw this layer bread a while back, I was hooked. But it did take me a long time to research the bread thoroughly and start making my own version.
The concept of this bread is quite fascinating. You will need to make the chocolate sheet first, which consists of chocolate, condensed milk and flour. The mixture is `cooked´ in the microwave to become pliable. To achieve the multi layers and marbling effects, think puff pastry! The technique is exactly the same. This came to me while I was reading a book on how to make puff pastry. Whoever thought of this must be a genius, really.
I got the recipe for the chocolate sheet from a Japanese blogger. Thanks to a friend of mine, the recipe was translated with ease. For the dough recipe, I modified the lovely Hokkaido milk loaf, which has been a hit among Asian home bakers.
The final result is lovely. The marbling effect is quite good for a novice like me, yes? The bread itself has the hint of chocolate throughout. And if you like soft, Asian-style bread, this is definitely for you.
I have included a step-step instruction. I was alone when making the bread, so the pics were a bit blurry (it´s hard to handle a DSLR with hands full of flour!). Hopefully it helps you to get the idea.
I have not baking new bread for a while, so this is a perfect occasion to join the weekly Yeast spotting!
Quantity below is enough for one loaf.
For the chocolate sheet
30g dark chocolate
1 tablespoon cocoa powder
15g plain flour
1.5 tbp corn starch
2 tbps condensed milk
For the bread dough (adapted from this recipe)
220g bread flour
30g cake flour
1 tsp dry yeast
45ml whipping cream
15g melted butter
Prepare the bread dough first!
1. Put all ingredients into the bread machine as per instructions for your machine in the dough cycle. (If you do not have a bread machine, simply knead the dough
with an electric stand-mixer. Remember separate the yeast from salt and sugar to avoid the dehydration. Knead until gluten is fully developed and the dough is elastic, smooth, non-sticky and leave from sides of mixing bowl. Cover with a damp towel and allow the dough to ferment until double in size, about 60 minutes).
2. When the dough cycle is completed, punch down the bread dough to release the air and let it rest for 10 minutes before proceeding with the recipe.
Prepare the chocolate sheet
Put the chocolate in a bowl, and microwave on High for 40s. Take out, stir. If the chocolate is not melted, continue to microwave at 5-10 seconds increment. When the chocolate is melted, mix in the other ingredients. Mix well to combine and avoid any lump.
Put the bowl onto the microwave again. This time for 50 seconds. Take out, give it a good stir. It should be sticky and forming a dough by now. Keep stirring until everything combined.
Spread the chocolate sheet onto the cling wrap. Roll out thinly, store in the fridge while waiting for the bread dough to be ready.
Forming the bread layer
After the dough has rested, roll the dough onto a floured surface to a rectangular around 30x40cm. Place the chocolate sheet on top. The chocolate sheet should be well inside the bread dough. Wrap the bread dough onto the chocolate sheet. Use your hand to pat down and flatten the dough.
Using a rolling pin, roll the dough into a thin rectangular shape, 20x40cm. Fold the dough in three lengthwise.
Turn 90 degree. Repeat the above step. Roll the dough thinly, then fold in three lengthwise. The more `turn´ you make, the more marbling effects you will have. I turn the dough around 4 times.
Finally, roll the dough into 20x40cm rectangular. Cut the dough into three long strips. Braid them together, put into a greased loaf pan. Cover with cling wrap, and let them ferment in a warm place until doubled (around 40-60 mins depending on your room temperature).
Preheat the oven to 170C. Sprinkle the bread with some extra sugar if desired. Bake for 35-40 mins or until the bread is done. (The bottom of the bread sounds hollow when knocked). Cool on a rack. Enjoy!