Chocolate Marble Asian Bread (Roux Method)~~Home Baker's Challenge#4

Tangzhong or roux method give a soft bread,the texture of the bread coz of the water roux aka tangzhong makes cotton like bread and stays prefect for more than 2 days in room temperature. But am sure that this bread gets vanished very quickly coz of the presence of chocolate in it.To make the “tangzhong” or “water roux,” a mixture of water and bread flour is heated and stirred just until it forms a paste.  Then, this paste is removed from the heat and allowed to cool, and added to the dough ingredients.  When the water and flour first combine, the flour absorbs the liquid.  Once heat is applied, the flour particles swell many times their original size and burst, releasing starch into the liquid.  At that point, the mixture will turn like gel.This gel like flour paste can then be used as a dough enhancer to improve the moisture and texture in the final bread loaf.Breads prepared by this roux method doesn’t get stale and hard like other breads within a day of baking, it will stays soft and fluffy for several days.

Coming to this marble Asian bread, Manjula of Desi Fiesta chosed this chocolate marble bread for this month's Home Baker's Challenge as the challenge of this month are breads.This eggless chocolate marble Asian bread goes for easy preparation and they can be done easily through bread machine or manually. This bread with mild sweetness suits prefect for breakfast or for snacks. Enjoy this softy bread with your cup of tea or coffee for your breakfast and am sure you will have a filling breakfast.Sending to Bake fest hosted by Manjula,event by Vardhini.

Recipe Source: Simple Recipes
Water roux:
1/3 cup bread flour
1 cup water

For dough:
2+1/2 cups bread flour
2 tbsp sugar
1/2tsp salt
3tbsp Milk powder
100 ml Water + 2 tablespoons water
1+1/2tbsp Unsweetened cocoa powder
1+1/2tsp Instant yeast
2tbsp  Butter

Water roux or tangzhong:
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.

Dough:
In a 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 cling film.

Knead the bigger portion until the dough is smooth and elastic. Set aside in a bowl by covering the dough with a 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 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 3-4times.

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 loaf tin. Cover the tin 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 the tin for approximately 20 minutes.

Remove from the oven and brush with melted butter.

Transfer the bread to a wire rack to cool.

Slice and enjoy with your favourite spread.