baking fiends unite!

Sunday, November 26, 2006

Satisfaction guarranteed...

Chocolate Swirl Bread

It never occured to me that one day i'll attempt a complicated looking bread like this. This chocolate swirl bread looks completely store-bought! However, on friday, i chanced upon this recipe on a japanese website and tot to myself, hey, this doesn't look as complicated as i tot it'll be! and it looked so delicious on the website that i can't resist trying it out and see for myself if i can really do this. Except for the fact that it's gonna take up a few hours before this bread can be baked and eaten, the ingredients are easily available. The end result is so satisfying. Bread is really soft and fragrant. This is definately a keeper! (and i expect repeat requests for this bread to come from the kids!)
Here's the recpe for those who wans to give it a try too. Makes 1 loaf.
What you need
For the chocolate paste
For dough
  • 20gm cake flour
  • 50gm sugar
  • 1 egg white
  • 80gm milk (warmed)
  • 25gm cocoa powder
  • 10gm butter

  • 300gm bread flour
  • 12gm milk powder
  • 5gm dry yeast
  • 5gm salt
  • 24gm sugar
  • 1 egg yolk
  • Water (water + egg yolk = 210gm)
  • 18gm butter
What to do
For chocolate paste
  • Mix sugar and cake flour into the egg white until smooth. (no need to beat)
    Add coca powder into warm milk and sitr till powder is incorporated into milk.
  • Add egg white mixture into the warm milk (using a small pot) and stir over low fire till thicken (paste like). Then add in butter and mix till incorporated.
  • Leave paste to cool and then roll into a 14x14cm square (using plastic wrap).
  • Keep in fridge.
For dough
  • Mix all the dough ingredients tog. Knead for 8 mins and add the butter. Knead until you get a smooth dough. Leave to poof at room temperature until 1.5 times size and then place dough in the fridge for 1 hour.
  • Take out dough after 1 hour, roll it out to 25x25 square. Place the 14x14cm rolled out chocolate paste in the middle of the dough. Fold in 4 sides of the dough to cover the chocolate and seal the seams tight.
  • Roll out dough to 45x21cm. Make 3 folds (like folding a letter) and place dough in the fridge for 1 hour.
  • Take dough out from the fridge and repeat the step above (roll out and then 3 folds). Rest it for 10 mins.
  • Finally, roll dough to 14x30cm. Make a cut in the middle (along the 30cm side) but do not cut thru', leave about 3cm uncut at top end, then twist and plait the dough.
  • Place plaited dough into the bread mould and let it poof at room temperature until dough expanded to 80% of the mould.
  • Bake at 190C for 35-40mins in a preheated oven.(preheat oven at 200C)

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19 Comments:

  • ida...


    you mean to make a long slit in the middle of the dough and twist it like a rope? how do I plait it??

    By Anonymous Anonymous, at 3:56 PM, November 27, 2006  

  • oh and ida can u share the jap website wit me..thanks sooo much...does it happen to be E-PAN?

    By Anonymous Anonymous, at 4:33 PM, November 27, 2006  

  • Hi amrita,
    Yes, make a long slit along the 30cm length right to the bottom, and then twist the dough. Then you take one side of the twisted dough and go under the other, and vice versa, like a twisted rope. i hope you understand...

    The jap website i'm toking abt is http://cookpad.com

    By Blogger Baking Fiend, at 10:45 PM, November 27, 2006  

  • ahhh ok i get it...like doing braids on peoples hair, but just with 2 instead of 3...

    u have a lot of patience to make this...kudos to u..

    i made regular white bread today and it looks like cr@p...haha

    Do u use babelfish translator?

    By Anonymous Anonymous, at 10:53 PM, November 27, 2006  

  • Ida, your chocolate bread really look like store-bought. Definitely delicious looking. I am tempted to give this recipe a try.

    By Blogger Hugbear, at 12:16 AM, November 28, 2006  

  • Ida, Thanks for sharing this recipe. Reminds me of the one at a bakeshop in Holland V (can't remember the name). My daughter loves it. I shall attempt to do it. Christina

    By Anonymous Anonymous, at 10:22 AM, November 28, 2006  

  • Christina...r u talkin about PROVENCE? hehe

    By Anonymous Anonymous, at 12:11 PM, November 28, 2006  

  • Yes Amrita. Thats the one. Very nice bread they have there. I see you have been around too. Christina

    By Anonymous Anonymous, at 7:51 PM, November 28, 2006  

  • Thanks everyone... pls give this recipe a try and feedback the results!

    I purposely left 2 pieces to keep and it's still soft today. (i kept it in a ziplock bag).

    Happy baking!

    By Blogger Baking Fiend, at 8:44 AM, November 29, 2006  

  • Hi Ida,

    Thank you for posting this lovely recipe. It will be in my next-to do list.

    Rgds

    By Blogger yochana, at 3:37 PM, November 29, 2006  

  • wah.. so nice... ><
    do you have other recipes translated from that website?

    By Anonymous Anonymous, at 9:10 AM, January 09, 2007  

  • Hi Ida,
    I was looking at angie's blog and it brought me here regarding this recipe. I tot of making this n i need to know how big is your tin/mould? thanks!

    By Anonymous delia, at 9:10 AM, January 09, 2007  

  • Hi Angie...

    The whole website is in japanese and I find it so troublesome translating the recipes. :P (have to use the online translator and the webpage opened side by side. And the main problem is that I've not visited that site for some time now. I'll still be sourcing for new recipes from there as soon as I've the time to do it.

    Delia,
    I used the small bread mould for this. I think it's abt 7x3in (base) and 5in height.(i'll try to measure it at home to confirm)

    By Blogger Baking Fiend, at 1:04 PM, January 09, 2007  

  • I found this exciting link:
    http://www.tans.org/translater.shtml

    Enter the url of the page in japanese u wish to translate and it will purge the page in English. Now I have e-pan in English! :)

    By Anonymous Anonymous, at 12:50 PM, January 13, 2007  

  • Thanks ningster for this very useful information! I'm sure it'll help alot of us trying to access the japanese sites for recipes!

    By Blogger Baking Fiend, at 2:24 PM, January 13, 2007  

  • Hi Ida,
    Your bread looks really good! Thanks for sharing the recipe and instructions. I will try it next week during the school holidays. Hmmm...after reading thru the comments, I roughly have some idea how to roll and twist the dough. Wish me luck!!!

    By Blogger Happy Homebaker, at 6:22 PM, March 08, 2007  

  • I just came across this and can't wait to try it-- the bread is beautiful!

    By Blogger Kitchen Queen Victoria, at 10:48 AM, April 27, 2007  

  • what is tog mean?? thanks

    By Anonymous Anonymous, at 12:49 PM, February 24, 2008  

  • Hi Ida, I've tried this recipe last night and it turns out just like what I want. Thanks for sharing it :).

    By Blogger Bunda Nadine, at 9:10 AM, April 01, 2008  

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