IMG_7323ensuing my last chef nishikawa’s 85% hydration sesame toast, i’m continuing with the craze of this super soft bread.. and this time, a chocolate marble bread
in 2 days, i baked 2 loaves of this.. yes, this was how fast it had been consumed… same dough, different slicing method.. which swirls do you prefer?
随着之前极度受欢迎的西川功晃芝麻吐司,我再次陷入这疯迷 “哈柔软吐司” 的风潮。。。
两天之内,做了两条吐司。。。。嗯。。就是报销得那么快。。。同样的吐司,两种切法。。您喜欢哪种切法哈?
( ´͈ ૢᐜ `͈ૢ)・*♡੭ੇ৸♡੭ੇ৸♡

Dough recipe adapted & translated from 凌尒尒

Ingredients (makes two 450g loaf)

IMG_7309500g high protein flour
78g sugar
5g instant dry yeast
5g salt
50g egg
200g milk
125g water
60g butter

食材 (可做两条 450克吐司)

高筋面粉 500克
糖 78克
酵母 5克
盐 5克
鸡蛋 50克
牛奶 200克
水 125克
黄油 60克

Directions/做法

IMG_7320– prepare dough by mixing all ingredients (except butter) together. knead till you get a dough
除了黄油外的所有原料混合均匀,搅拌至面团表面光滑能拉出粗膜

– knead in butter, incorporate well and knead till you achieve window pane
加入黄油揉入面团中,搅拌面团至面团柔软,能拉出一层透明的薄膜

– place dough into a deep mixer bowl and allow to rise till double in size
将面团滚圆放入深盆,发酵至二倍大

– punch dough down to remove air bubbles and divide into 6 equal portions
发酵好的面团取出排气,平均切割六份

– cover with cling wrap and rest for 15 mins
将面团滚圆盖上保鲜膜放好松弛15分钟

– roll each portion of dough into an olive shape and swiss roll up. rest for 15 mins again
将面团擀开成椭圆形,卷起,继续松弛15分钟

– roll dough out and swiss roll once again. place 3 portions of dough into one loaf pan
将面团擀开成椭圆形卷起,一个吐司盒三个卷

– allow to rise again till it reaches 80% of the height of loaf pan
发酵面团至吐司模八分满处

– bake in preheated oven of 190 degrees C for 40 mins
烤焙:190度烤焙40分钟

Personal notes/温馨小贴士:

IMG_7326– i halved the recipe and made one 450g loaf. i reduced the sugar to 24g of trehalose
我将食谱减半,做了一条450克吐司。绵白糖减至 24克海藻糖

– to make chocolate marble bread, first prepare chocolate sheet
如想做大理石吐司,首先准备巧克力馅

Chocolate sheet recipe from here

50g chocolate
20g butter
20g bread flour
10g cocoa powder
5g corn flour
60g milk
20g castor sugar
1 egg white

巧克力片

烘焙巧克力 50克
黄油 20克
面包粉 20克
可可粉 10克
生粉 5克
牛奶 60克
绵白糖 20克
蛋白 1颗

IMG_7311– melt chocolate & butter separately
巧克力和黄油隔水融化

– sift flour, cocoa powder & cornflour together. Put the flour mixture in a saucepan
面粉、可可粉和生粉过筛,放入奶锅

– add in milk & sugar into the sifted flour mixture
加入牛奶和糖

– add in melted chocolate, butter & egg white
最后加入融化的巧克力、黄油和蛋白

– put the saucepan over the stove on low heat. Using a balloon whisk to stir the mixture until it becomes thick. It will becomes a soft dough
奶锅用小火加热,用打蛋器搅拌可可面糊至浓稠,形成团后

– remove the saucepan from stove. Pour out the chocolate dough onto a cling wrap to cool down
离火,将巧克力团摆放在保鲜膜上,待凉

– roll out the chocolate dough into 18cm x 18cm & put in fridge for later use
将巧克力团擀成18 x 18厘米,冷藏待用

IMG_7295after first proofing, roll dough out into a 28 x 28 cm square
一次发酵后,将面团擀成 28 x 28 厘米的四方形

IMG_7296place chocolate sheet in the middle
巧克力片摆放在面皮上方

IMG_7297pull dough together and seal seams tightly
面皮四角往内侧拉、封口

IMG_7298roll dough out into a long sheet
面团擀成长方形

IMG_7303do a three-fold
将面团三折

IMG_7301turn dough 90 degrees. rest dough for 15 mins and repeat the above process 1 more time
面团转 90度。休面 15分钟,然后再次重复以上步骤一次

IMG_7304roll the dough out (starting from the breath of sheet) once again into a rectangular sheet
再次将面团擀成长方形然后将面团从短处边卷起

IMG_7305slice dough into half
面团分割成二等分

IMG_7306place dough into pan. rise for second time and bake
i baked my bread at 180 degrees C for 30 mins and brushed the bread with melted butter immediately after removing from oven
面团摆入烤盘,二次发酵后即可烘焙
我的面包在180摄氏度烤箱烤了30分钟。从烤箱取出后,我在面包上刷上融化黄油

IMG_7324i prefer this
我喜欢这个。。
ლ(́◉◞౪◟◉‵ლ)

ok… i’m off to the world cup… still can’t believe i’m doing this but since it’s the hubby’s bucket list…
i shall be catching up with writing my backlogs though…
中国有这么一句话:踢球的是傻子。。看球的是疯子。。
没想到我今年会跟着一群疯子去追寻那群傻子。。
没辙。。上“灰机“了哈。。

Pollution index: 220 (heavily polluted)

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(0) Comments

  • faeez (July 7, 2014)

    Wow! Must try baking this. I prefer the first swirl. 🙂

  • Mimi Bakery House (July 7, 2014)

    Such a lovely marbled loaf you got there Victoria… I was trying to make one last Fri but I hadn\’t got a nice marbled effect due to the \”rolling\” method I did… I will try your method of the marbling effect… Thks for the step by step 🙂
    Hope to get a pretty marbled effect soon..hehehe..

    • Mimi Bakery House (July 7, 2014)

      Oh, and enjoy your world cup ^^ see you soon with your wonderful bakes 🙂

  • Rumbling Tummy (July 7, 2014)

    Oh this is so pretty! and I know why you kept coming back for more. Just curious 450g loaf used how big a bread tin?

  • May Law (July 7, 2014)

    我也喜欢这个。。。噢噢! 上了”灰机“, 你也成了疯子了!
    回来后, 还记得我这个亲亲哦!哈哈哈。。。

  • Mel (July 7, 2014)

    I love the first pic swirl. With soft bread texture I can see that this bread is fast gone……

  • Ying (July 7, 2014)

    This is beautiful!

  • Fion@轩宏妈 (July 7, 2014)

    哈哈。。。我不想做其中一个傻子,所以根本不愿看一眼那些球赛
    土司卷得纹路很美哦

  • Sonia aka Nasi Lemak Lover (July 7, 2014)

    nice and beautiful chocolate swirl on the bread!

  • Esther Lau aka Copycake Kitchen (July 7, 2014)

    Hi Victoria, I would like to try both of the recipes, this and chef nishikawa, bookmarked, thanks a lot, hehe…

  • lena (July 7, 2014)

    Both of the swirls also look very pretty to me! aiyo…you tempt me with all these super soft recipes…hehe

  • Cheryl - Bakingtaitai (July 8, 2014)

    Tried the chef nishikawa\’s recipe in a breadmaker few days back, the dough is crazily soft and I didn\’t even dare to take it out of the bm and let it continue baking in it. The loaf has a slight sunken centre when baked but the texture is super soft, nice and delicious! Would love to try this as I like the swirls pattern on your first loaf but just wondering how to handle the super sticky dough..haha!

    • Victoria Bakes (July 8, 2014)

      Hey Cheryl, good to hear you tried.. Vanessa on Fb tried in BM as well… She had a slight sunken top too I heard but otherwise, it was very good… Try using very strong bread flour.. Although still difficult to handle, I could manage it much better without having to flour the hands… This recipe has lesser hydration content than the earlier one as milk powder has been omitted. Much easier to manage but I have to admit the previous one is still the champion

  • Elaine C (July 15, 2014)

    Hi I am a beginner in baking. I think my kids will love this bread. I am using a bread machine. Do I need to pre proof the yeast. If yes, how much warm water to use and do I need to reduce the 125g water. If not, do I place the yeast together with the dry ingredients? Will it effect the yeast when add together with salt? Lastly, the ingredient listed for the chocolate sheet is for 450g loaf? Hope you could help me out here and thanks for sharing such wonderful recipe. By the way, what is the size of the loaf tin for 450g loaf?

    • Victoria Bakes (July 15, 2014)

      Hi Elaine, no you need not pre proof yeast and since u r baking it straight away, you need not worry about salt with yeast together, though I still suggest you follow your BM\’s instructions in the way ingredients should be added ( except butter). Do note however, that butter should only be added after you get a rough dough when all ingredients have been mixed. Pls do not make major adjustments to the ingredients of this bread because I will not guarantee you will get the texture that this loaf promise. If a couple more tbsp of flour or water is needed, that\’s fine since different flour has different liquid absorption ability.

      Yes, the ingredients I stated for the chocolate sheet is for a 450g loaf. My loaf pan is a 450g loaf pan (apologies, can\’t give measurements here as I am travelling). This is a standard 450g loaf pan that is similar in size in any baking supplies shop. Hope this helps and thanks for coming by

      • Elaine C (July 19, 2014)

        HI Victoria,

        Baked it yesterday and it was soft and yummy. I had it right out from the oven (can\’t wait to try it!)!

        Two problems that I encountered yesterday:
        1. The dough was really soft and sticky which is difficult to handle and roll out. Although I tried adding flour slowly.. ( ended up more than 3 tablespoon and some more while rolling it out.Do I reduce the water?

        2. I was a bit confuse on the 2nd round folding of the dough. After roll out the secondtime, I need to do three fold again. Then do I roll it out to a long rectangular before rolling it up to a log shape?

        Appreciate your clarification on the above because I am gonna make another attempt today 🙂

  • Victoria Bakes (July 19, 2014)

    hello Elaine, i\’m very happy for you… you are so humble to say you are a beginner yet you concurred this 🙂 ok, how \”sticky\” was your dough? is it manageable if you grease your hands and handle it without it sticking to your hands? if so, that\’s fine… as mentioned, different flour has different liquid absorption ability. i don\’t actually suggest you reduce water. Put it this way: it is sticky for me as well but i can shape it into a ball without dusting extra flour when my palms are greased. have you tried this? but i think adding 3 tbsp of flour is fine if the dough is that un-manageable for you.

    ok, with re the folding:
    1. after chocolate sheet is wrapped with dough, roll into long sheet, then 3 folds
    2. turn 90 degrees, rest dough
    3. roll out once again, and do another 3 fold
    4. rest dough again, then roll it out into a long sheet again
    5. swiss roll it

    i think i confused you when i said after the last roll out, roll out….. apologies about that. i shall amend accordingly 🙂

    looking forward to see your loaf someday soon and have a blessed weekend

  • Elaine C (July 19, 2014)

    Hi Victoria,
    Thanks for your speedy reply. Hopefully I can make further improvement the next round. This recipe is a real keeper. You have a nice weekend too.

    By the way, I saw your recipe for sausages and love to make some for my kids. Is their favorite. Where can I get the sausage tube/cover (is that the right term?…forgotten!)?

    • Victoria Bakes (July 19, 2014)

      no worries Elaine. you mean the casing? i included the link in the post

  • Gabry (October 23, 2014)

    beautiful!! thanks for the recipe!

  • chloe (February 23, 2015)

    Hi Victoria just found your blog. Love it
    Awesome
    I am just starting
    Questions 1 the chocolate sheet ingredients is for only oi loaf of 450 gm. So if I do 1 loaf then I half the bread dough ingredients and do exactly the chocolate sheet . u said divide bread dough into 6 portions. It will be 3 rolls for half recipe
    What about the choc dough.? Do we divide this into 3 portion.? Thanks for reply.

    • Victoria Bakes (February 23, 2015)

      Hi Chloe, apologies if the post has been confusing to you.. ok, the replies as follows:

      1. yes, if you want to do one loaf, half the dough recipe, and use the exact chocolate sheet ingredients as above

      2. for the bread dough division into 6 portions ~ please note that the instructions was for making the bread ONLY and since it was meant for two 450g loaves, it needed 6 rolls ~ 3 rolls into one 450g loaf pan. for one loaf, it is only 3 rolls if you make a plain bread. however, if you are making the above marble bread, first, make ONE loaf of dough, and the above chocolate sheet. shaping instructions should be from my personal notes portion i.e. no, you do not need to divide dough and chocolate sheet into 3 portions

      hope this helps and hope you had a good start to the CNY

  • chloe (March 3, 2015)

    Hi Victoria sent u a note earlier. Not sure if u got it
    I tried the chocolate swirl bread. Texture nice and soft
    I have a problem. My bread after baking – one side – the long side bend s inwards
    The edge is not straight
    Any idea why? Also I want to try the ,85 percent sesame toast
    Did u add all the liquid
    Thank s and have a enjoyable and safe trip

    • Victoria Bakes (March 3, 2015)

      Hi Chloe, I did reply your last question if you meant about asking the above question on the adding of liquid. Maybe you can check back on that post (as I added a couple other comments) probably the mango chiffon sandwich post, where u asked the question? Actually, maybe best you post questions relating to the particular bake at the post so it\’s easier for us to track.

      Can you show me a picture of your bread? I can gauge better this way. feel free to email me at kuamoon8@gmail.com. I may take a while to reply since I am travelling.

  • Alib (July 20, 2015)

    Hi Victoria,

    Your chocolate marble bread looks so pretty. I\’ve attempted chocolate marble bread using other bread recipe with same chocolate sheet recipe, but failed, because I can\’t shape it properly due to leaking chocolate, and I found the rolling is very difficult as the dough retract. That was my past experience.

    Looking at how beautiful yours is, I\’m tempted to try again using your recipe. I saw you\’ve another post on Hokkaido Milk Chocolate Marbled Loaf using tangzhong method (https://bakingintotheether.com/2013/09/27/hokkaido-milk-chocolate-marbled-loaf-bake-along). Comparing both recipe, which one of the dough is easier to handle? As we usually can\’t consume bread fast enough, would the bread stay soft till the third day for both recipe?

    Thank you.

    • Victoria Bakes (July 20, 2015)

      Hi Alib, if you are looking for an easier to handle dough, the hokkaido one will suit you better. however, the recipe in this super soft chocolate marble bread post will keep soft (with proper storage).

      dough retracts because it hasn\’t been rested enough. next time, after first proofing and punching down. allow it to rest for 20 mins before rolling out. if it is still retracting, give it 30 mins resting. it should solve your problem.

      thanks for coming by 🙂

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