Whole-wheat Marble Milk Bread(Tangzhong method)

Name: Whole-wheat Marble Milk Bread(Tangzhong method)
Total time: 1800 s
Yield: 2 bread loaf
Cuisine: Indian
Ingredients: 2& 1/2 cup Wheat flour + 1/3rd cup more; 1 teaspoon instant Yeast; 2 tablespoon Butter; 1/2 cup Milk + 1/2 cup more; 3 tablespoon Sugar; 2 tablespoon Milk powder; 1 teaspoon Salt; 2 tablespoon Cocoa powder; 1 tablespoon Milk; 1 tablespoon milk for milk brush

Sabrina Yasmin @barak_kitchen

Riyadh

#Goldenapron4
#week8
Tangzhong is a Japanese technique that involves cooking a mixture of flour and water to create a slurry that will be later added to the bread dough. A slurry is typically a mixture of equal parts of flour and water used in thickening soups or stews. By precooking some of the flour, the gluten in the flour is allowed to stretch and develop, giving it longer and more elastic strands. Also, the addition of tangzhong slurry increases the amount of water the final bread dough is able to absorb, giving the bread the final softer texture since it is harder to dry out the dough during the baking process.

I always make bread with this method as my family love them too much because of the texture of.the bread. This time I wanted to make my bread interesting,and hence try to give them marble shape. The patterns came out very nice.I used whole wheat flour to make those bread.

Sabrina Yasmin @barak_kitchen

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Ingredients

30 min

2 bread loaf

2& 1/2 cup Wheat flour + 1/3rd cup more
1 teaspooninstant Yeast
2 tablespoonButter
1/2 cupMilk + 1/2 cup more
3 tablespoonSugar
2 tablespoonMilk powder
1 teaspoonSalt
For the chocolate colour
2 tablespoonCocoa powder
1 tablespoonMilk
1 tablespoonmilk for milk brush

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Steps

30 min

1

To prepare the Tangzhong
2

In a heavy bottom pan, add 1/3rd cup of flour, 1/2 cup water and 1/2 cup milk. Whisk everything well, without any lumps.
3

Place the mixture on heat and keep stirring on medium heat, after a while, the mixture will start thickening.
4

Keep stirring till the mixture thickens well or till the spatula leaves a trail every time you move it through the mixture.
5

Remove from heat and allow to cool. Stir to avoid forming lumps.
6

To make the dough
7

In another bowl take half of the prepared slurry, 1/2 cup of milk and whisk together to make a smooth mixture.
8

In another wide bowl, add 2 &1/2 cup flour, 3 tablespoon sugar, 1 teaspoon salt, 2 tablespoon milk powder, and 1 teaspoon yeast. Mix well.
9

Add in the preared thick slurry to the above mixture and mix.
10

Also, add in the slurry and milk mixture prepared earlier.
11

Mix together and start kneading the mixture till everything comes together.
12

Next, add in 2 tablespoons of soft butter and knead again to make a soft and elastic dough.
13

It takes 10 to 15 minutes to knead the dough. Use stretch and fold method to knead the dough. When the dough becomes elastic (if you stretch the dough, it will not break apart), that means you have done the kneading process.
14

Take 2/3rd portion of the dough, rub with little oil, cover and set aside in a warm place for about 2 hours.
15

To make the chocolate dough
16

Make a paste with 2 tablespoon of cocoa powder and 1 tablespoon of milk.
17

Take 1/3rd portion of the dough to a work surface.
18

Add in the chocolate paste to the dough and mix well so that cocoa mix to the dough uniformly.
19

Rub little oil to the dough, cover and set aside in a warm place of your house for about 2 hours or until the dough becomes double in size.
20

Making the marble design
21

Once the dough(both white and chocolate) has risen double, take out to a working surface and knead again for 4-5 minutes. Sprinkle some flour while kneading to ease the kneading process. Divide both the dough into 2 equal portions. That means 2 white and 2 chocolate portions.
22

On a lightly floured surface, place one of the part of the white dough, roll into a rectangle shape of 1/2 inch thickness.
23

Also take one chocolate colour dough, and roll into rectangle shape of 1/2 inch thickness. This rectangle should be half of the size of the white dough.
24

Now place the chocolate rectangle over one edge of the white rectangle.
25

Fold the white sheet over the chocolate sheet to cover the chocolate sheet. So there will be 3 layers, 1st white, then chocolate and then white again.
26

Roll gentlly again to make 1/2 inch sheet.
27

Cut the sheet lengthwise and place one part over the other. This will make several layers of white and chocolate colour.
28

Roll again to make rectangular sheet.
29

Again repeat no. 27 step. I did the step 3 times to get the desired marble pattern.
30

This is my final dough with layers.
31

At last roll the sheet to (12×3) inch rectangle.
32

Fold the sheet lengthwise into 3 parts.
33

Place the dough into a lined bread tin of(6×3) inch.
34

Similarly make another bread with the rest of the dough and place to the bread tin.
35

Cover the breads with cling wrap and set aside to raise again for an hour or two.
36

Baking process.
37

After 2 hours my bread dough raises again to double.
38

Preheat oven at 180 degree C for 10 minutes.
39

Give a milk brush to both the bread.
40

Bake them together for about 25 to 30 minutes.
41

I baked for 30 minutes. To check whether your bread is done, knock the bread with your finger. If it sounds hollow, that means bread is done perfectly.
42

Let the bread cool down for 15 minutes and then demould them.
43

Cut in slices and enjoy warm or you can store them by wrapping with paper.
44

They are so delicious, light and soft bread with perfect texture.