Anyway, today I shall try out this Swirl bread.
Learning: I failed in my mission to turn this into a cube bread. I shall try again. Nevertheless the bread is very soft and fluffy.
Another learning point is that I must roll out more and try to fold as tight as possible for it to have more swirl.
What you need:
150g bread flour30g wholemeal20g cake flour1/3 tsp salt1/3 tsp instant yeast20g sugar10g milk powder25g unsalted butter, room temp110g water
1 small egg
Mix to form a paste10g cocoa powder15g water
Method:
Combine water (110g) and flours together and mix to form a rough dough. Let it sit for 1 hour.
Add in the remaining ingredients (except butter) and knead until smooth.
Knead in softened butter until it reached window pane stage.
Shape into a ball, cover and let it rest for 1 hour or until double in size.
Punch down and divide into 2 portions.
Shape into a ball for the white and cover and let it rest for 10 mins.
For the chocolate, knead in the chocolate paste until evenly distributed and shape into a ball. Cover and let it rest for 15 mins.
Flatten with a rolling pin for both flavours.
Roll into an oblong for both portions. The width should be the same as your cube pan.
Stack chocolate onto white dough and roll tightly into a log.
Pinch the sides and the seam.
Cover and let it proof for 40 mins.
Bake 25 – 30 mins at 180°C.
Enjoy!
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