Double Chocolate Milk Bread 巧克力牛奶吐司
Double Chocolate Milk Bread 巧克力牛奶吐司
Yield 1 medium loaf
Tangzong
bread flour, 21g
whole milk, 54g
water , 54g
Dough
Active dry yeast, 5g
Whole milk, 97g, at 115-120F
sugar, 54g
egg, 1
Bread flour, 285g - 300g
Salt, 3g
Cocoa powder, 15g
Unsalted butter, room temperature and cubed, 49g
Starter
Chocolate chips, 100g
Instructions
Mix all tangzong ingredients in a saucepan, heat over medium low heat and whisk viciously for about 5-10 minutes. cover the surface with plastic wrap, cool to room temp. Set in the fridge to cool faster if desired.
Activate the yeast in milk with 10g of the sugar. Once the surface becomes bubbly and yeast is activated, add in the rest of the sugar and egg. Mix to cobine.
In a separate bowl, combine the flour, cocoa powder, and salt. Add the mixture into the wet ingredients bowl. Knead a little bit and add in the butter, one or two at a time, continue to knead until smooth, and add in the tangzong. Knead until the dough is not sticky anymore, about 15 minutes. Add more flour if needed. Add in the chocolate chips, knead to evenly distribute the chocolate into the dough. Transfer the dough to an oiled bowl, cover and rest until the dough is doubled in volume.
Preheat the oven to 400F. Butter a small Pullman pan. Roll the dough out into a 7” x 11” rectangle. Fold the dough in third and roll the dough into a log. Place the log into the prepared pan, with the seam side down. Cover and rest until the dough is about 1/2" away from the top. Lower the oven to 375 F and bake for 25 minutes. Without taking the pan out of the oven, quickly remove the lid, and bake for another 10 - 15 minutes until the top is golden brown.
Unmold the bread and rest it on a cooling rack for at least an hour. Do not slice before the loaf is completely cool to room temp.
