巧克力大理石纹长条面包
巧克力大理石纹花式面包
Ingredients :
A. For the overnight batter : 150g bread flour, 4g dried yeast, 15g caster sugar, 145g fresh milk
B. Main dough : 140g bread flour, 30g wholemeal flour, 20g sugar, 3/4 teaspoon salt, 75g fresh milk and 20g unsalted butter
C. Chocolate paste : 50g dark chocolate, 20g unsalted butter, 20g bread flour, 10g cocoa powder and 20g fresh milk
Method :
1. For the overnight batter : Place all ingredients (A) in a bowl, stir well until combined. Cover and leave in the fridge overnight or until doubled in size.
2. Place all ingredients (B) except butter in a mixing bowl, knead to form a dough, add in A and knead until well combined.
3. Add in butter and knead until the dough feels very elastic. Cover with wet cloth and leave to rise in a warm place until doubled in size.
4. Punch down the dough, then turn out onto a lightly floured worktop, roll out the dough to a rectangle shape. Place chocolate paste over the dough. Fold a flap of dough over the paste. Do the same with the three other flaps. The edges of the dough flaps should lightly overlap to fully enclose the paste.
5. Roll out the dough, fold the dough letter style, cover and rest for 10 minutes. Repeat the rolling and folding two more times.
6. Brush the dough with some water and roll up tightly from the longer side. Place dough into a greased tin and leave to rise in a warm place until doubled in size.
7. Bake the bread for about 35 minutes at 180 deg C.
Chocolate paste : Melt chocolate and butter over a saucepan of simmering water. Remove from heat, add in flour, cocoa powder and milk. Mix until well combined and forms a paste. Return paste to the sauce pan and cook over very low heat. Cook until paste leaves the sides of the pan. Place chocolate paste in between two non-stick baking paper and roll out the paste to a rectangle shape. Refrigerate until firm.
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