巧克力大理石吐司

 

Chocolate Marbled Loaf ~ 巧克力大理石吐司 (Recipe from Carol)

Chocolate portion:

50g chocolate

20g butter

20g  bread flour

10g cocoa powder

5g cornflour

60g milk

20g castor sugar

1 egg white 

Method

1. Melt chocolate & butter separately.
2. Sift flour, cocoa powder & cornflour together. Put the flour mixture in a saucepan.
3. Add in milk & sugar into the sifted flour mixture.
4. Add in melted chocolate, butter & egg white.
5. Put the saucepan over the stove on low heat. Using a balloon whisk to stir the mixture until it becomes thick. It will becomes a soft dough.
6. Remove the saucepan from stove. Pour out the chocolate dough onto a cling wrap to cool down.
7. Roll out the chocolate dough into 18cm x 18cm & put in fridge for later use. 

Bread dough:

260g bread flour

20g plain flour

1 egg

25g castor sugar

3/4 tsp instead yeast

1/4 tsp salt

125g milk

20g butter 

Method

1. Combine all ingredients together (except butter) in a mixer & beat until a dough is formed.
2. Add in butter & beat again until the dough is smooth.
3. Roll out the dough into a square (at least 2x the chocolate dough)
4. Put the chocolate dough on top of the bread dough & wrap it up.
5. Roll out the dough slowly until double of the original.
6. Fold the dough into 1/3 (2 times) & roll out.
7. Repeat step 5 & 6 again.
8. At the final roll out of the dough, divide the dough into 3 strips (but do not cut the dough totally) & do plaiting.
9. Place in a lightly greased loaf tin & proof for an hour.
10. Bake in a preheated oven @ 180C for 30mins.

Before proofing

After proofing 

I am submitting this entry to Aspiring Bakers #7 - Chocolate Delight (May 2011) hosted by Doris from Tested & tasted.