Monday, June 14, 2010

Chocolate marble Bread


Gelatinized Dough(烫种面团):
80g bread flour
55g boiling water

Bread Dough:
320g bread flour
15g milk powder
65g sugar
4g salt
6g instant yeast

125g water
1 egg

45g butter (cubes)

80g butter
35g icing sugar
40g bread flour
10g cocoa powder
15g milk powder

1. Sift flour, cocoa powder and milk powder together and set aside.
2. Use a wooden spoon or spatula, cream butter and icing sugar until smooth.
3. Add in the sifted flour and mix until well combined.
4. Put filling into a plastic bag and press it into thin sheet.
5. Put it in the fridge to chill for 25mins or until it is firm but not harden. (Can prepare a day in advance and thaw it for 10mins before use.)
6. Break the fillings into small pieces and it ready to be use.

Gelatinized Dough:
1. Add boiling water into the bread flour, mix until it form a dough.
2. Cover and set aside to cool.
3. Keep it in the fridge to rest for at least 12 hours.

Bread dough:
1. Leave the gelatinized dough at room temperature to thaw for 10-15mins.
2. Mix (A) in a cake mixer with a dough hook attracted until well-blended.
3. Add (B) into the dry ingredients, beat at medium speed until it form a rough dough.
4. Tear the gelatinized dough into pieces, add into the dough and continue to beat until well-blended.
5. Lastly, add in (C) continue to beat until it form a smooth and elastic dough.
6. Cover dough and leave it to prove for 50mins.
7. Divide dough into 55g each.
8. On a lightly floured surface, mould it into round ball.
9. Cover and rest for another 10mins.
10.Pat the dough slightly flat, wrap in small piece of the filling and seal it. (Make sure it is properly sealed, if not the filling will ooze out during rolling.)
11.Flatten it and roll out the dough into oblong shape, don't press to hard while rolling as the filling will ooze out from the dough. (If filling started to ooze out during rolling, place dough in a tray, cover and rest in the fridge for 10-15mins.)
12.Use a pastry wheel to cut through vertically about 2mm apart from each cut.
13.Twist the dough into round shape and place it into a greased mould.
14.Cover and leave it to prove for 50mins until it doubled in size.
15.Preheat oven to 190C.
16.Brush surface with egg wash.
17.Bake in a preheated oven for 12-15mins until brown.
18.Remove bread and cool it on a wire rack.


kitlaura said...

your buns look so yummy, surely it is soft and delicious too. your kids so blessed to have a baker mummy, preparing all kinds of food with lots of love and care. thanks for sharing

Sonia (Nasi Lemak Lover) said...

this bread looks good !

DG said...

The bread has a pretty marble effect. Nice :)

busygran said...

Gorgeous-looking bread! Btw, what is gelatinized dough?

busygran said...

Looks yummy! I love anything with pandan and coconut.

Happy Flour said...

Hi Kitlaura, Sonia and DG,

Thanks for your nice words. :)

Happy Flour said...

Hi Busygran,

Gelatinized dough is a bread making technique introduced by Japanese chefs. It is the effects of adding gelatinized starches to a kneading dough which give a soft and springy bread.

busygran said...

Oops, sorry wrong comment on the pandan and coconut.

Happy Flour said...

Hi Busygran,

Hehehe.... It ok.

Kitchen Corner said...

Hi Happy Flour,
I really like your creation! First, thanks for the slideshow! It's very useful indeed with the step-by-step procedures. There are different shape of buns using the rings that is available with you which is very pretty! The marble effect is super nice! May be I show try this one of this day. Thanks for sharing! :)

Happy Flour said...

Hi Kitchen Corner,

Thanks for your compliment. :)
I bought those ring moulds is meant for mousse cake but I seldom use it.
So I used it to bake buns and as a pastry cutter. Happy baking.

Sally said...


Happy Flour said...

Hi Sally,


Angie's Recipes said...

This reminds me of Italian X'mas bread...the bread texture is just perfect.

Anonymous said...




Happy Flour said...

Hi Kate,


Happy Flour said...

Hi Angie's Recipes,

Thanks for dropping by and your kind words. :)

Honey boy said...

Hmmm... the loaf look so soft and smooth!

Happy Flour said...

Hi Honey boy,

Thanks for your compliment. :)

Joey said...

Made the bread today... all is good and tasty,, the only thing diff is the choc filling... is it supposed to be crumbly? it is not embedded into the bread... when u pull the bread apart... the choc filling comes falling it and it's crusty in texture... is there something i didnt do right?

Happy Flour said...

Hi Joey,

I suspected that your filling is too dry. You can reduce the bread flour to 35g.

Joey said...

Hi, thanks for your response. I will try it again next time :D
Also, I want to tell you how happy I am to find your website.. there are sooooo many stuff that I miss from Singapore that I can try making it here in US. I stay in a kampong area and asian food/ingredients are limited. Again, thanks for your blog! :))

LambAround said...

Mmm, this sounds yummy! I found your blog through Google while searching for cupcakes decorated with fondant (your little piggies are super-cute!) If you have a chance this weekend, I'd love for you to link up a post to my Not "Baaad" Sundays blog hop :)