Chocolate Asian Marble Bread (Roux / Tangzhong method)

I was so happy to try this fancy bread when i saw this first time at simple recipes, +Priya R  was the one who gave me this link to see this fancy bread and i wanted to bake them badly 🙂 . So HBC gave us this wonderful chance for us to try and learn many baking stuffs. I included this fancy marble bread as one of the challenge . This bread is made with roux method or tangzhong method  Which is popularly  used method for japanese breads . This water roux is nothing but bread flour and water which is boiled and after it ripples it form a thick paste . This roux makes the bread so so soft . This was the first bread i tried using this method . This bread can had with any spread , jam so that it taste more better . I was not happy with pattern though , But the bread turned out very moist and soft.

Recipe Source : Simple recipes

Ingredients

Water roux:

1/3 cup bread flour
1 cup water

Other ingredients

2 ½ cups bread flour
2 tablespoons sugar
½ teaspoon salt
3 tablespoons milk powder
Water (As needed to knead the chocolate dough)
1 ½ tablespoons unsweetened cocoa powder
1 ½ teaspoons yeast
2 tablespoons butter

Method:

Water roux:

• In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly, cook until ripples form.
•  Set aside to cool by covering with a plastic film/ cling wrap to avoid the top from drying.
• You can store this water roux covered for 2 days in fridge.

Main Dough:

• In the bowl, add the water roux, and all the other ingredients, except for the butter, water and cocoa powder.
• knead it until it forms soft dough. Add the butter and knead until the butter incorporates into the dough.
• Divide the dough in approximately 2/3 and 1/3 portions. Remove the small portion and set aside by covering with a plastic/cling film.
• Knead the bigger portion until the dough is smooth and elastic. Set aside in a bowl by covering the dough with a plastic/cling film.
• Take back the small portion and knead it again and add cocoa powder and water as needed and knead until the dough is smooth and elastic.
• Cover the chocolate dough and set aside in a bowl by covering with a plastic/cling film.
• Let both dough proof until the dough doubles to its original size.
• Knock back both dough and let it rest for 5 minutes on the counter, cover both dough.
• Flatten the chocolate dough into a rectangle shape of approximately 6 x 9 inches and the white dough to 12 x 6 inches. Layer the chocolate rectangle in between the white rectangle. 
• Flatten the rectangle and cut in 2 equal portions. Layer one piece on top of the other and flatten again. Repeat this procedure a couple of times.
• Cut the flatten dough into 3 equal pieces. Then again cut into 3 equal strips. Gently roll the strips and place 3 together and make a braid. Place the braided bread in the tins. Cover the tins with plastic film and let them rise in a warm place until the dough has almost tripled its original size.
• Meanwhile, preheat oven at 350 F. Bake for approximately 20 minutes. Remove from the oven and brush with melted butter. Remove from the tin and transfer to a wire rack to cool.

• After making the water roux cover and cool them completely before adding to the flour to make the dough.
• You can also use All purpose flour or maida to make this bread.
• Kneading the properly is very much required to get the right texture of bread.
• While baking to check the dough whether it is done  just knock the bread and it should give a hallow sound and the crust should have turned light brown from sides.
• Sit the bread on a wire rack for about 1 hour before making slices , that’s when you will be able get clean slices.
• If you want you can skip the chocolate part as some may not like the chocolate added in breads and as the don’t have the sweeter taste. Just blind fold the dough and keep on the loaf pan for 2nd proving .