IMG_8426i always enjoy shaping bread differently just to check out the outcome
i like how this one turned out 😉
please hop here for original danish loaf recipe and shaping method
我喜欢玩面团。。我喜欢以用不同的整形方式察觉效果
这个效果、我 likey
原汁原味儿金砖食谱和整形方式可参考此链接

Recipe adapted from 爱和自由

Ingredients

244g bread flour
81g cake flour
16g cocoa powder
7g instant dry yeast
33g caster sugar
4g salt
10g milk powder
49g egg
16g condensed milk
145g water
26g butter

151g butter block * i rolled mine into a 22 x 14cm rectangular sheet

filling
chocolate chips

IMG_8427食材

面包粉244克
低筋面粉81克
可可粉16克
即发干酵母7克
细砂糖33克
盐4克
奶粉10克
蛋49克
炼奶16克
水145克
黄油26克

片状黄油151克 *我擀成 22 x 14厘米长方形

馅料
耐烤巧克力豆

Directions/做法

IMG_8430– mix all ingredients (except butter) and knead till you get a soft dough
所有食材(除黄油外)混合后和面至光滑状态

– incorporate butter and knead till window pane stage
加入黄油、搓揉至拓展状

– flatten dough and place inside a ziploc bag. freeze for 3o mins
面团放入保鲜袋,压扁后冷冻30分钟

IMG_8401remove dough from freezer and roll into a sheet that is twice the size of the butter block. place butter block in the middle
冷冻后的面团取出,擀成约黄油的2倍大,将擀成长方形的黄油放在面团中间

IMG_8402fold the sides towards the middle and seal seams well
面团两侧向内折,封口处捏紧

IMG_8403roll dough out
将面团擀长

IMG_8404rotate dough 90 degrees
面皮转 90度

IMG_8405fold in 1/8 portion of dough from the right side inwards
右侧面皮取八分之一往内折

IMG_8406fold in the left portion
左边面皮折起

IMG_8408fold dough into half. this completes the first four-fold
面团对折,完成一次4折

IMG_8409roll dough out once again
面团再次擀长

IMG_8410rotate it 90 degrees and place chocolate chips in the middle
再转 90度、中间部位撒上巧克力豆

IMG_8411fold in 1/3 portion of dough from the left and place some more chocolate chips on it
左侧三分之一面皮往内折,再撒上巧克力豆

IMG_8412fold in the right portion of dough. cling wrap dough and freeze for 10 mins
右边面皮叠起。裹上保鲜膜、冷冻 10分钟

IMG_8413remove dough from freezer and slice the sides with a sharp knife
取出面团,用锋利刀子将两侧不规则边边切除

IMG_8414divide dough into 2 equal portions
面团分割成二等份

IMG_8415stack the portion together and slice into 3 equal strips
两份面团叠起、切成3份面皮

IMG_8416place dough cut side up, and roll it flat
切面朝上,将面团按扁

IMG_8417swiss roll the flattened dough and place in greased loaf pan. allow to rise till it fills up 80% of pan
面团卷起、摆入涂抹黄油的烤盘,发酵至8分满

– bake in second lowest rack of preheated oven of 180 degrees C for 40 mins
送入预热至 180摄氏度烤箱,倒数第二层,烤 40分钟即可

 IMG_8429

 

Pollution index: 41 (excellent)

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(22) Comments

  • Mel (January 21, 2015)

    I guess it is always exciting to check out what\’s for breakfast everyday in your home. Homemade bread already the best and now it is chocolate flavour!

  • 婉婉下午茶 (January 21, 2015)

    好美哦(睁大眼)~如果有机会让我尝一尝该多好^^

  • 0620 (January 21, 2015)

    我还在研究我的直角吐司 呢
    这个强力推荐,那么多工,不ngam 我 XD
    看起来,很香的嘛。。。

  • Zoe (@bake4happykids) (January 21, 2015)

    Wow, Victoria! You have done the layering of your chocolate danish loaf very well. Every slice of this looks so wonderful!

  • Fion@轩宏妈 (January 21, 2015)

    哇,这可是难度高的玩意儿啊
    打令,我要尝尝

  • 厨苑食谱 (January 21, 2015)

    谢谢亲亲详细的步骤, 有机会我也要试试这推荐的面包!

  • Adeline (January 25, 2015)

    Hi Victoria, you always give great surprise in your baking. Is really very enjoying reading and seeing your blog. May I know what is the pan size you use? Do you cover it while baking?

    • Victoria Bakes (January 25, 2015)

      hi adeline, how are you? ok for this, i used a normal 450g loaf pan and did not cover it. you can choose to cover it but not sure if you can get the distinct lines. to be frank, i was pondering btw to lid or not to for a long time. maybe i should peer pressure you into baking this and covering it so we can see the outcome 😉

      have a blessed sunday

      • Adeline (January 25, 2015)

        Victoria, thanks for your reply. I been very busy lately and your daily bakes really tempt me to on my oven lor. Frankly, I wanted to bake loaf bread for my family of 5 for their breakfast. Yet, i do not know what size and type of baking loaf pan should I buy. In Singapore there are stainless steel looking with lip type. I do not will it be good for baking. I also looking high and low for easy and good wholemeal loaf bread. Milk loaf bread and chocolate loaf bread recipe. Will you be able to guide me? 😋

  • Victoria Bakes (January 25, 2015)

    hi Adeline, u r lucky to be able to bake for a family of 5! for me, it\’s only my DH.

    ok, i\’m actually using a 450g loaf pan which looks like that http://detail.tmall.com/item.htm?spm=a230r.1.14.4.0Mq6xL&id=36453178010&ad_id=&am_id=&cm_id=140105335569ed55e27b&pm_id=&abbucket=20

    the reason i won\’t bake too big a loaf of bread is for a few reasons: 1: for freshness.. the reason we bake at home, is to hv fresh bread. so i like to make small portions, bake and eat fresh. 2: i don\’t believe in chilling or freezing bread (that\’s not fresh). most importantly, how heavy duty is your mixer at home? are you able to handle more than a normal 1 LB bread? frankly, i think it also depends if your family members are big bread eaters. if each of them eat like 2 thick slices of bread everyday that they can consume a loaf in 2 days, then maybe you can consider buying a 1kg loaf pan. otherwise, i\’d rather you go for a small loaf pan, but double your dough (if your mixer can handle), bake half and chill the other half. prepared dough can be chilled up to 3 days, after which you must bake it. just need to return to room temperature, then shape, place in pan and allow to second proof.

    for wholemeal bread, try this: https://bakingintotheether.com/2014/04/25/honey-wheat-bread-with-homemade-kaya-全麦蜂蜜吐司配自制椰糖kaya-๑•-ω-•๑/ (5 star review from over 600 people who baked it.. how wrong can this get?)

    for a fuss free milk loaf bread, you can try the wu pao chun https://bakingintotheether.com/2014/03/13/wu-pao-chun-champion-toast-吴宝春金牌土司-⁎⁍̴ڡ⁍̴⁎/

    for chocolate loaf, i\’d say this one is not bad https://bakingintotheether.com/2014/12/08/baby-reindeer-chocolate-buns/

    hope this helps :).. 互相切磋。。。甭说指导哈 😉

    • Adeline (January 27, 2015)

      Victoria, you\’re great advisor. 👍I agreed with all your comments. I am using kitchen aid mixer. The loaf pan you recommend is very nice looking and I have placed order to purchase immediately.😋 looking forward for more great ideal on baking from you. Thanks, Victoria. 😊

  • christine (March 20, 2015)

    Beautiful!

    May I know if I can use a 8 inch loaf pan to bake this instead? Will it turn out fine?

    • Victoria Bakes (March 20, 2015)

      Hi Christine, i cannot confirm but one thing i advise is you will need a loaf pan with height (i mean bread loaf pan, not pound cake loaf pan). The dough needs the wall of the pan to rise and hold the structure. Otherwise, you may end up with a bread thats \”hole~ly\” on the top. Hope this helps.

  • anny (April 11, 2015)

    我想請問後發大約多少時間?這款吐司是不是沒有基發??

    • Victoria Bakes (April 11, 2015)

      Anny, 您好。面团和面搓揉后,只需冷冻30分钟,无需基本发酵。二次发酵时间需根据室温以定。如室温温度高,可能 30-40分钟就可以。天气凉,估计1.5小时。最好以面团发酵程度(既是高度) 为准

      • anny (April 12, 2015)

        謝謝妳的回笞 我昨天有試做 後發用約兩個小時 (昨天才15度)不過很開心 做出來的金磚 外酥內軟真的好好吃唷 家人非常喜歡 謝謝妳的分享^^

  • Adeline (May 31, 2015)

    Hi Victoria, can I replace 10gm of milk powder to fresh milk? If yes,can advise how much?

    • Victoria Bakes (May 31, 2015)

      Hi Adeline, please go ahead with the substitution. 10g of milk powder is probably two heap tbsp of milk powder. Just remember the ratio of milk powder to milk being 1:4. So for 1 tbsp milk powder, u substitute with 4 tbsp milk. So \”technically speaking\”, u may want to set aside c. 8tbsp of milk. Having said that, I suggest u add as u knead the dough because my knowledge is only \”cooking maths\” and all flour absorbs liquid differently (a very massive lesson I learned recently after changing brands)

      If I were you, I will prepare 155g fresh milk, and pour in only 90 percent during initial kneading.

      Hope this helps.

  • Adeline (June 2, 2015)

    Thanks Victoria. 😊 You\’re great teacher in baking.👍🏻

  • Ling (April 15, 2016)

    Hi Victoria… How Are you? If I\’m using bread maker zojirushi model BB-PAC20. Can I bake this Danish…thanks a lot

    • Victoria Bakes (April 15, 2016)

      Hi Ling, apologies but I do not have experience with bread machines, so I can\’t really comment

      • Ling (April 15, 2016)

        It\’s ok… Thanks for quick reply.. Really appreciate that.
        😘😘

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Victoria Bakes – Baking into the Ether