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Hokkaido Matcha Chocolate Swirl Bread recipe (with Chocolate Chips) ‹ buttonspoon
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outfit of the day, food review, food recipe

 

   
This recipe make 1 loaf pan (9 x 5 inches)

Water Roux (Tang Zhong) :
Bread Flour or High Protein Flour 20 gr
Water 100 gr

Method :
1. Mix together the flour and water in a saucepan.
2. Cook over medium heat until the dough reach 65 C.
3. Remove from the heat, cover with plastic wrap.
4. Let it sit to room temp.
  

Ingredients (Matcha):
– Dry –
Bread Flour 1 1/4 cups
Granulated Sugar 3 Tb
Active Dry Yeast 1 ts
Matcha Powder 1 1/2 Tb
Salt 1/4 ts
– Wet –
Whole Milk 60 ml
Tangzhong 60 gr
Egg large 1
Unsalted Butter softened 45 gr

Ingredients (Chocolate)
– Dry –
Bread Flour 1 1/4 cups
Granulated Sugar 4 Tb
Active Dry Yeast 1 ts
Cocoa Powder 3 Tb
Salt 1/4 ts
– Wet –
Whole Milk 60 ml
Tangzhong 60 gr
Egg large 1
Unsalted Butter 25 gr

Chocolate Chips 1/4 cup
Whole Milk for brushing

Method for both of flavors:
1. Combine together dry ingredients (matcha or choco powder).
2. Start adding milk, tangzhong, and egg.
3. Knead until it comes together.
4. Add in butter, knead again until it smooth and doesn’t stick to touch, about 18 – 20 min.
5. Let them proof into separate bowl for about 45 min.
– after 45 min –
1. Roll out each dough, shape it into square.
2. Place the chocolate dough on the bottom layer, then sprinkle with chocolate chips.
3. Place the matcha dough on top.
4. Start rolling in. (Not too tight)
5. Place the roll dough into baking pan.
6. Proof again for about 1 hour.
7. Preheat oven 325 F
  

– after 1 hour –
1. Brush the dough with milk.
2. Bake for about 25 – 28 min
3. Let it cool completely before remove the bread from the pan.
4. Serve.

   

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