2015年6月25日星期四

《宣妈妈食谱》之[大理石面包/Marble bread]


Everyday, I have to crack my head to decide what kind of bread I should make for our breakfast. To make life simple, I always seek a little advice from my daughter. Yesterday, I thought of making a loaf of bread but couldn't decide the flavor. So I asked: “Darling, just pick one, chocolate or matcha?” Without hesitation, she replied ‘chocolate’. Oh my, chocolate loaf bread! A bit too dark and rich. Should I add nuts or grains? No, she doesn't like those. Then, something came to my mind... This marble bread was just an impromptu creation (thanks to my little one :D) by preparing two separate doughs, one with cocoa powder, the other with milk powder. The rest is the same as normal loaf bread making. 

1.
Ingredients: you need to prepare 2 sets of dough, one with the cocoa powder, the other with milk powder; make the 'white' dough first, otherwise, the chocolate dough will mess up with the white dough later.

       high protein flour (bread flour)  --150g x2
       active dry yeast  --2g x2
       cocoa powder/ milk powder --8g
       egg    --20g x2
       butter --10g x2
       sugar --15g x2
       salt     --1g x2
       warm milk (approx. 40°c) --80g x2
  

2.  Add all ingredients (except butter) into the bread mixer. Knead until the dough becomes quite smooth, add in butter. Continue kneading until the dough becomes very smooth and non-sticky. For detailed explanation on kneading, refer to http://xuanmummyrecipe.blogspot.com/2015/06/banana-bread.html steps 3-5

3. 

To check whether the dough is ready for proofing, expand a corner of the dough into a thin layer and poke a hole using your finger. Your dough should look like this. If your dough is inexpansible or breaks without forming holes (not elastic), knead by hand for a little longer. Make sure your dough is smooth and soft (not too dry). 



4.Then, put the dough in a bowl, covered with plastic wrap or damp cloth for the first proofing. It should take about an hour for the dough to grow double. Repeat 1-4 for the chocolate dough.

5.
After the first proofing is done for both sets of dough, take the dough out and knock the air out. Divide each dough into two balls. Cover them with plastic wrap. Rest for 10-15 minutes. This is to stabilize the dough for easier shaping later.









6.
Use a rolling pin, expand a white dough and a chocolate dough into flat layers. Place the chocolate layer on top of the white layer. Roll them tight. Fold 1/3 of each side, press and roll tight. Then, roll from top to bottom. Repeat the same for the other set of dough. 











7.
Put the shaped doughs into a bread container. Leave some space in between, do not place the doughs too close to each other. This is for the doughs to double in size once more (second proofing).

Thesecond proofing should take 45 minutes.  

For detailed explanation on the second proofing, refer to
http://xuanmummyrecipe.blogspot.com/2015/06/banana-bread.html  step 8









8.
After the second proofing, brush some egg liquid onto the surface of the dough. This will make the skin of your bread shine beautifully :)

Meanwhile, pre-heat the oven at 165°c. Then, bake 35 minutes until golden brown. The loaf should sound hollow when tapped underneath. Cool on a wire rack.


                             Beautiful loaf!



                Yummy!!



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