IMG_3716ingredients (450g loaf pan, greased)

250g bread flour
10g cocoa powder
40g caster sugar
3g salt
3g instant dry yeast
165g water
25g egg
18g butter

IMG_3709食材(450克吐司模、抹油)

面包粉 250克
可可粉 10克
绵白糖 40克
盐 3克
即溶干酵母 3克
水 165克
蛋液 25克
黄油 18克

Directions/做法

IMG_3689mix all ingredients (except butter) together and knead till everything comes together
this is how my dough looks like after 10 mins of machine kneading
所有食材(除黄油)混合、和面
这是我以厨师器揉面十分钟后面团的模样

IMG_3690incorporate butter and continue kneading
加入黄油、继续揉面

IMG_3691after 20 mins of kneading dough was still slightly sticky
揉面 20分钟后,面团还是有些沾手

with lightly greased palm and spatula, remove dough and hand knead
it should not take you a long time to get a silky dough
place back to machine to knead for another 10 mins till window pane stage
total kneading time: 30 mins
刮刀和首长抹上少许油、取出面团、手揉
手揉时间无需太长时间,面团就变成有光泽
将面团摆回厨师器、继续揉面 10分钟至拓展状
揉面全程时间:30分钟

IMG_3694without punching dough down, divide dough into 3 equal portions
面团无需排气、分割成 3等份

roll each dough out and swiss roll
if your dough is sufficiently kneaded, you will not have a problem of dough shrinking when rolling out
将面团擀开并卷起
充份搓揉过的面团在擀开的过程不会回缩

IMG_3697rest dough for 10 mins
面团静置 10分钟

roll it out once again and swiss roll tightly
place into greased pan and allow to rise till 90% of pan’s height
面团再度擀出、卷起
码入烤盘、发酵至 9分满

bake in second lowest rack, 180 degrees C preheated oven for about 30 mins
(picture on right is the height of dough after 10mins of baking time)
送入预热至 180摄氏度倒数第二层烤箱烤 30分钟即可
(右侧图案为入炉十分钟后面团的高度)

Personal notes/温馨小贴士:

IMG_3712– original recipe includes 20g chocolate chips but i omitted. feel free to add
原食谱加入了 20克巧克力豆。我免去。亲们可选择加入

– i knead my dough on only slow speed throughout. if you have achieved window pane stage at anytime, you need not put it back to machine to continue kneading. also, hand kneading is not required if your machine can handle the kneading. different flours have different liquid absorption ability. i am demonstrating my method to those who have the same “sticky dough situation” as me
揉面全程仅用了慢速。如果您在手揉面团即可达到拓展状就无须将面团用厨师器再度搓揉。因不同面粉吸水能量不一致,您可能做出来的面团木有我家的那么沾手。这种情况下,您就虚无须手揉面团。我以上步骤是便宜碰到同样沾手情况亲们参考

IMG_3711

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(13) Comments

  • Wiwied (August 24, 2016)

    Thank you for your recipe. Will try this and update you soo . Xoxo.

  • dami1025 (September 1, 2016)

    Hi Victoria,

    Do you happen to know how to make the very popular lava toast (custard lava, matcha or salted egg yolk) that ooze out the lava sauce when you cut in the middle? I just think that your toast recipe will make the best base for this trendy lava toast! Thank you so much, I love that there are pic tutorials for every recipe now 😍❤️

    • Victoria (September 1, 2016)

      Hi, thanks for your compliments. I’m familiar with what you mentioned but haven’t gone down to making it.. May try it at a later stage after it’s become a forgotten favourite ;P

      • dami1025 (September 1, 2016)

        haha very true that! Again my fingers are crossing as I wait for your recipe haha Thank you so much <3

  • Chloe (September 30, 2016)

    Hi Victoria. How are u.? Question. This is only a single proofing dough? Also did u add all the 165 ml water. And is this dough supposed to be this sticky. Hope to try this weekend. As always appreciate your help. Chloe

    • Victoria (October 1, 2016)

      Hi Chloe yes it is single proofing just like killer toast. Not sure if I should read further into your question? The amount of water I used is what is written in the recipe . If I made changes I will always point out in my personal notes. It is not an easy dough to work with, is sticky but should not be a batter.

      Hope this helps

  • Chloe (October 1, 2016)

    Thanks for quick response. Hope I don’t make a mess of it with my limited skillsl. Lol! Will keep u posted. Thanks again. Chloe

  • Jane (October 1, 2016)

    Hi. I’m new in baking. May I know how to know the kneading has reached window pane phase? Thanks.

    • Victoria (October 2, 2016)

      Hi it basically means you can stretch the dough using your fingers without tearing it and can see through light. There are many pictures of such that you can find if you try googling

  • Chloe (October 8, 2016)

    Hi Victoria. Just to update you on this fantastic recipe. I tried it and even the dough was bit sticky (like what u said) it was doable and I must say your pictorials and detailed info helped a lot. Texture was so soft for a single proofing dough. Thanks for sharing as always. Chloe

  • Sofie Sg (October 13, 2016)

    Hi Victoria, can bread flour substitute with all purpose flour for killer soft bread and these cochale bread? Thank you. GOD BLESS
    Regards_sofie

    • Victoria (October 13, 2016)

      Please do not make substitutions. Tks

  • Mrs Chan (May 2, 2017)

    Hi there! Thanks for ur recipe.
    May I confirm whats the approx proofing time? How many hours?
    It was indicated that to proof/let it rise until 90% of baking tin.
    I can wait until 5hrs to reach 90% of my baking tin… Not sure if its over proofing.
    For your advice pls.
    Thank you!

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