Marble Loaf ~ 大理石面包

 

This is my first attempt at making bread with half high protein bread flour and half plain flour.  The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly.  The crust stays thin and crisps up nicely and not hard to chew.  You can slice up the bread and freeze it for breakfast the next day.

Marble Loaf (using 50% high protein and 50% plain flour)

Ingredients

For Tangzhong

• 15 gm (taken from total 300 gm) high protein flour
• 75 ml water or milk, or a mix, preferably milk

Method

1. Whisk the 15 gm flour with the 75 ml liquid in a small saucepan.
2. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two.
3. Let cool to room temperature before using in dough.

Note :-

Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge.

Ingredients

• 135 gm high protein flour (after removing 15 gm for tangzhong).
• 150 gm plain flour
• 4 gm instant yeast
• 4 gm salt
• 18 gm (1.1/2 Tbsp) sugar
• 2 Tbsp oil 
• Tangzhong
• 120 to 130 ml warm milk to be added gradually
• 1 tsp cocoa and some milk or water to make into a paste
• Beaten egg for glaze

Method

1. Mix all dry ingredients (except salt and yeast can go on opposite sides of the bowl).
2. Add cooled tangzhong, milk and oil.  Mix and knead until smooth and stretchy.  Use the window pane test.
3. First rise :  Let the dough rise, covered with a damp cloth for 1 to 1.5 hours till double in size.
4. Use your finger to make an indentation and if it doesn't spring back, then the dough has proofed enough.
5. Knock down the dough to expel air and transfer to a pastry mat.  Knead a while and divide into 2 balls of dough.
6. Roll out one dough and spread the cocoa paste onto the dough, roll up into a cylinder. Then roll out again, repeat.  Shape the dough and place it into a greased pan.  Repeat this to the other ball of dough.
7. Second rise :  Let rise until the dough is 1 to 2 cm above the rim of the pan.  About 40 to 60 minutes.
8. Brush with beaten egg or oil to give it a glaze.
9. Bake in a preheated oven @ 180 deg.C for 25 to 28 minutes.
10. Cool on a wire rack before slicing.
11. Yield :  2 rolls

How to check whether the bread is done baking :-

1. The crust should be golden brown and it sounds hollow when tapping the bottom of the loaf.
2. The bread should also feel firm to the touch and springs back slightly when pressed gently.