Chocolate marble asian bread is my post for HBC challenge.This breads - HBC challenge, was hosted by Manjula of DesiFiesta, where she presented four varied types of bread,among those i chose this marble bread,impressed with its picture.Yeh i got attracted with its choclaty layer's ,but later got some confusions of how to start this method and whether can i complete this on seeing the lenghty procedure and also got scared because of the water roux or tangzhong method.This term was completely new to me.But later i felt its such an easy and interesting method to play with baking breads.
Water roux or,Tangzhong method was developed by the chinese,even though they seem to be originated from Japan.This method starts by mixing the bread flour with water and making them to a paste form.Unlike our ordinary method of baking breads ,we simply mix yeast to lukewarm water and then proceed to baking.Here we make a paste of water with bread flour and head to the next process.I have done few breads using yeast in luke warm water,but after tasting this bread i personally felt water roux breads stay soft and spongy compares to the normal breads.Also the choclaty flavour in this bread gives an yumm bite to have with.This bread was a hit at my home,Thank you Manjula for this wonderful opportunity.
Ingredients
Water Roux Method
1/3 cup bread flour1 cup water
Main Dough
2 ½ cups bread flour2 tablespoons sugar
½ teaspoon salt
3 tablespoons milk powder
100 ml of water plus 2 tablespoons water
1 ½ tablespoons unsweetened cocoa powder
1 ½ teaspoons yeast
2 tablespoons butter
Method
Water roux:
In a small pan, mix all the ingredients of water roux.Ensure no lumps are there before proceeding to heating.In your stove top place this mix and constantly stir ,until they form a paste. Dont over cook.Keep the flame in Low.Remove from flame and let them cool.Cover them with a Cling film or with a wet cloth.
Main Dough
- Take the yeast and add 2 tablespoon of lukewarm water and let them proof.Leave the yeast aside for atleast 10 minutes.In a bowl add all the ingredients under main dough except water(100gm),coco powder and butter.To them add the cooled water roux and yeast mixture and mix them.
- Knead well .Then add butter and knead again to make a soft dough.Divide the dough in approx 2/3 and 1/3 parts.Cover the smaller portion of the dough and knead the bigger portion of the dough to make them soft and cover them with a cling flim or with a wet cloth.
- Take out the smaller dough and add the coco powder and water and knead again to make them a soft dough.Once done,cover both the dough's with a cling flim or wet cloth and let them double its volume.Leave it aside for 40-50 minutes.
- Once they appear double its volume ,remove the cling flim and work on the dough.In a flour dusted platform roll out the chocolate dough into a rectangle shape of approximately 6 x 9 inches and the white dough to 12 x 6 inches.
- Layer the chocolate rectangle in between the white rectangle. Flatten the rectangle and cut in 2 equal portions. Layer one piece on top of the other and flatten again. Repeat this procedure a couple of times.
- Cut the flatten dough into 3 equal pieces. Then again cut into 3 equal strips. Gently roll the strips and place 3 together and make a braid. Place the braided bread in the tins. Cover the tins with plastic film and let them rise in a warm place until the dough has almost tripled its original size.
- Bake for approximately 20- 30 minutes in a preheated oven 180c. Remove from the oven and brush with melted butter. Remove from the tin and transfer to a wire rack to cool.
