Skip to main content
logo
Food Advertising by

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.

Comments



Popular posts from this blog

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.