Chocolate (Swirl) Bread ショコラブレッド

17 Oct 2015 - Chocolate Swirl Bread

The above images are from my second time baking (and it's pure handmade without using machine...\(^o^)/ an achievement). The first time I rolled and folded the dough a couple times too many which make an incorporated chocolate bread without distinctive swirl pattern...LOL. It was a hot day, the bread proof beautifully with a little time.

The recipe is adapted from Japanese Cookpad

Chocolate Swirl Bread 

For the Chocolate sheet
20 g cake flour
50 g sugar
1 egg white
80 cc milk
20 g cocoa powder
10 g butter

Mix sugar and cake flour into the egg white until smooth. 
Add cocoa powder into the milk in a small pot and stir till the cocoa powder is incorporated.
Add egg white mixture into the milk and stir over low fire till thicken. Then add in butter and mix.
Leave paste to cool and then roll into a square sheet (using plastic wrap). Keep in fridge.

For the Bread
300 g flour
5 g dry yeast
30 g sugar
5 g salt
10 g milk powder
1 egg yolk
210 g (water + egg yolk)
30 g butter 

Make bread dough, fermented, then assembly (look into the picture).
For more swirl pattern repeat number 3 and 4 for 3 times, refrigerate 10 minutes in between. 
Bake in the oven 180 degrees Celsius for about 30-35 minutes.