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Marble Chocolate Matcha Bread (Tangzhong method) ~ (汤种大理石面包)

 

Looks like I'm hooked on making bread and trying to 'perfect' the recipe through trial and error.  Needs a lot of practice and I've tried bread making using the tanzhong (aka 'water roux') method with the help of the breadmaker.  Ever since the breadmaker died on me, I have switched to using the stand mixer to try the tangzhong method.  Bread made using the tangzhong method is soft and fluffy and here I have made a Chocolate and Matcha marble loaf.




Marble Chocolate Matcha Bread (Tangzhong method)   ~   (汤种大理石面包)

Ingredients for Tangzhong (aka 'water roux')
  • 25 gm high protein flour
  • 120 ml water
Method
  1. Mix the flour with water and  cook on low flame till it forms a paste and lines can be drawn.
  2. Cover with cling wrap with the wrap touching on the surface of the paste to prevent it from drying.  Let cool or preferably chill in fridge overnight.  Bring it to room temperature before using.
Ingredients for Main dough
  • 300 gm high protein flour
  • 1 tsp dry yeast
  • 2.1/2 Tbsp sugar
  • 20 gm milk powder
  • 1/2 tsp salt
  • 30 gm butter, softened
  • 40 gm whisked egg
  • 100 ml milk (I used only 90 ml)
  • 1/2 tsp milk to add into matcha dough
  • 1/2 tsp milk to add into chocolate dough
  • 1.1/2 tsp Matcha powder
  • 1.1/4 tsp Chocolate powder
  • 1 whole egg + 1 tsp water for egg wash
Method for Dough
  1. Put all the ingredients (high protein flour, yeast, sugar, milk powder, salt, whisked egg, milk and tangzhong) into the mixing bowl of a stand mixer, except butter.
  2. With a dough hook, knead for 3 to 5 mins. till the dough comes together.  Add in the softened butter, knead for 12 to 15 mins. until dough comes together, elastic and reaches window pane stage.  If window pane stage is not achieved, knead for another 5 mins. and check again.  
  3. Weigh the dough. (Mine was 560 gm).  Divide into 2 portions of 280 gm each.  
  4. Add in the Matcha powder plus milk and let the dough hook knead to combine.  Shape into a ball.  Cover with cling wrap to proof in a warm place till doubled in size, approx. 1 hour.
  5. Add in the Chocolate powder plus milk and let the dough hook knead to combine.  Shape into a ball.  Cover with cling wrap to proof in a warm place till doubled in size, approx. 1  hour.
  6. Poke the dough with your index finger and if the indentation stays, then the dough is ready.
  7. Transfer the dough onto a pastry mat, knock off some air and lightly knead and roll the dough.  Weigh the dough and divide each ball of dough into 3 portions and shape into balls.  (3 Matcha dough and 3 Chocolate dough)
  8. Roll out the both the Matcha and Chocolate dough.  Place them side by side and roll 1/3 of the Chocolate dough over the Matcha dough and let the Matcha dough fold over.  Roll out and then roll into a ball.  Repeat.
  9. Place the 3 rolled Matcha and Chocolate dough into a greased loaf pan.  Cover with cling wrap and let it proof in a warm place till doubled in size., approx. 1 hour.
  10. Brush with egg wash.  Bake in a preheated oven @ 190 deg.C for 10 to 15 mins.  
  11. Remove the loaf and let cool on a wire rack.
Notes - Do not overproof the dough
  1. After the first proofing, gently make an indentation with your index finger, if it bounces back immediately - needs more time.
  2. Indentation bounces back and dough collapses - dough overproofed.
  3. If dough bounces back a little - ready for use.

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