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Tools:
- 16cm cake mold
- Egg beater, flat beater
- Parchment paper
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2. How to make chocolate bread
Chocolate bread is a delightful treat that requires minimal expertise. Even beginners can confidently whip up this delicious dessert. Following are some tips to ensure success with this chocolate bread recipe.
Step 1: Mix the dough
- Prepare a large mixing bowl. Add 130 grams of unsweetened fresh milk, 1 beaten egg, 20 grams of sugar, and 3 grams of yeast. Stir well until the sugar dissolves.
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- Next, add 20 grams of cocoa powder and continue stirring. Use a whisk to beat the mixture evenly.
- Then, add 230 grams of flour and 3 grams of salt to the bowl. Use a flat spatula to mix the ingredients into a cohesive dough.
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See also: Nutritious egg milk bread recipe for breakfast
Step 2: Knead and Proof the Dough
There are two methods to knead the dough: by hand or by using a machine.
If Kneading by Hand: utilize the Folding & Stretching technique to work the dough.
- Prepare a clean flat surface, sprinkle flour on it (to prevent sticking), and place the chocolate dough on the surface. Flatten the dough, then add 30 grams of softened butter and begin kneading.
- First, fold the dough in half, then using the heel of your hand, press and push the dough away (Stretching). Note: Press and push the dough away, not down.
- Rotate the dough 90 degrees, then repeat the folding and stretching steps as above.
- During kneading, avoid tearing the dough.
- Knead for about 10 – 15 minutes until the dough is smooth and not sticky.
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If using a dough kneading machine, follow these instructions:
- Use the machine at a slow speed for 5 – 7 minutes until the dough is smooth.
- Once the dough is smooth, add 30 grams of softened butter to the bowl and continue kneading at medium speed until the dough forms a cohesive, non-sticky mass.
Characteristics of well-kneaded dough:
- The dough should be smooth and non-sticky. For softer dough, pressing a finger into it may feel slightly sticky, but lifting the finger should result in the dough separating cleanly, leaving the finger clean.
- The dough should be elastic and have good bounce. When lightly pressing on the dough, it should spring back (re-inflate).
- Check the dough using the Windowpane test: Cut off a small piece of dough, stretch it out. If the dough forms a thin membrane, is not easily torn, and light can pass through, it is ready.
After kneading for about 15 minutes, the dough will become smooth and not too sticky. Shape the dough into a round, place it in a large bowl, cover with a lid, and let it proof for about 1 hour until doubled in size.
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Step 3: Shape the Bread
- After proofing the dough, divide it into 9 equal portions. Flatten each portion, place chocolate chips or butter in the center for filling. Then fold the edges of the dough over and shape into balls. Note: Ensure thorough folding and shaping to prevent chocolate filling from leaking during baking.
- Repeat the process for the remaining portions.
- Place each dough ball into the pre-lined baking mold. Cover with a clean cloth and let it proof for a second time for 30 – 40 minutes.
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- After proofing, brush 1-2 layers of unsweetened fresh milk on top of the bread to prevent it from drying out. Also, sprinkle sliced almonds/white sesame seeds on top for fragrance.
Step 4: Bake the Bread
- Preheat the oven to 170°C for 10 minutes.
Bake the cake at 170°C for 30 minutes (for a 32-liter oven, using the non-fan baking mode). Adjust the temperature or time according to the oven capacity.
If using an air fryer, preheat it to 180°C for 5 minutes. Bake at 180°C for about 18-20 minutes.
Chocolate bread should have an appealing color, a fragrant aroma, feel soft and elastic to the touch. When torn apart, it should be chewy and soft. The chocolate filling should be sweet, with the distinctive aroma of cocoa.
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Some tips for successful chocolate bread making:
- You can replace bread flour No. 13 with all-purpose flour or bread flour No. 11 for a softer texture.
If not using instant dry yeast, activate it by dissolving it in warm water or milk (about 35-40°C) and let it sit for 5-10 minutes until foamy.
Explore more:
- - How to make irresistibly smooth chocolate cake in one try.
