IMG_7014Recipe adapted & modified from my last wu pao-chun champion toast 

Ingredients (makes a full 9 x 3″ loaf)

IMG_7079300g high protein flour
24g trehalose (feel free to replace with normal sugar)
3g salt
15g unsalted butter
3g or 3/4 tsp instant dry yeast
198g milk

2 tbsp cocoa powder mixed with 1.5 tbsp hot water

IMG_7009食材 (可做满一个 9 x 3寸烤盘)

高粉 300克
海藻糖 24克 (可用白糖代替)
盐 3克
奶油 15克
牛奶 198克
酵母 3克



IMG_7022– Mix all ingredients (except butter) into bread machine and knead it into a shiny and smooth texture

– Add in the unsalted butter, then knead it using medium speed until it forms dough that can be stretched into a thin, translucent membrane

– Divide dough into 2 equal portions, and add cocoa mixture into one portion. knead till cocoa is well incorporated

– Proof the dough for about 60 minutes

IMG_7004Flatten dough and divide into 10 equal portions for each dough. Rest dough for 20 mins
发酵好的面团排气,各面团分割成10等份。 分割好的面团静置20分钟

IMG_7005Punch all dough portions down once again, then alternate and place original and cocoa dough in 2 layers
再次排气, 然后混合交错地排成双层

IMG_7006Press dough together so that there is no air in between the loaf

IMG_7007Give the dough a twist (like how you will squeeze water out of a towel)

IMG_7008Place dough into pan and allow to rise till double in size. It took me 90 mins

IMG_7016Bake on second lower rack of preheated oven at 190°C for 30 – 35 minutes. i baked mine for 28 mins
发好的面团放入预热至190摄氏度,中低层烤箱烘焙30-35分钟即可。 我的面包就烤了28分钟





Pollution index: 99 (good)

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