A gigiantic chocolate chip bread loaf I done 2 days ago! :) This is the largest loaf I've ever done, weighing 800gm ++ >.<....hehehe I even have to search for a super huge air-tight container to store the loaf. Not a perfect looking loaf as you can see the tunnel inside the bread. But the texture is fluffy and soft with rich chocolate taste which I like! :)
- 350gm bread flour
- 10gm milk powder
- 1.5 tbsp Valrhona Cocoa Powder
- 70gm sugar
- 1/4tsp aalt
- 7gm instant dry yeast
- 1 egg (60g), lightly beaten
- 120gm TangZhong
- 125ml fresh milk (I did not use all)
- 30gm unsalted butter, soften
- 100gm dark chocolate chips
Method : As per normal bread making, 180 deg cel for 35mins.
when you said 120g Tangzhong, how many batches of 65C Tangzhong, Water Roux, I need to make? The tangzhong recipe has 125g milk/water + 25 flour - does it equal to 150 g, & then I just take 120g for this recipe?
Also, I never bake a bread before. How hard/easy is this recipe to make?
Yenny...yes I dun make large batch of TZ, the amount is just nice for a large loaf or 2 small batch of bread making. If you have a heavy duty mixer to beat the dough is rather easy compare using hand knead which requires some techniques and practising :)
Where can i buy valrhona coco powder at singapore. TQ
Huiqi...u can try kitchen capers or sunlik :)
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