Everything Dough (22) ....Chocolate and Milk Bi-colored Bread . 萬用麵糰之二十二 ....巧克力及牛奶雙色麵包

 Everything Dough (22) ....Chocolate and Milk Bi-colored Bread
萬用麵糰之二十二 ....巧克力及牛奶雙色麵包

I love bread
I love bread
I eat it every day
That's why I'm here to say  

I love bread
I love bread
A baguette or a bun
Nothing is as fun as bread

Yum Yum Yummity Yum
Gotta get in my Tummity Tum

I love bread
I love bread
Rye or sourdough

Let's have "Chocolate and Milk Bi-colored Bread"

我愛麵包

我愛麵包
我每天都吃
這就是我在這裡說的原因

我愛麵包
我愛麵包
法棍、歐包或白麵包
沒有什麼比麵包更有趣

好吃好吃太好吃
吃進肚裡好滿足

我愛麵包
我愛麵包
黑麥或酸麵種包
讓我們先吃 "巧克力和牛奶雙色麵包"

Everything Dough (21).... Chocolate and Milk Bi-colored Bread

Loaf pan size: 20cm x 11cm x 11cm 

Ingredients:  

Bread Flour  250g
Cake Flour     50g
Sourdough 90g (Or Fresh Yeast 12g/OR Instant Yeast 4g)
Sugar   25g (increase 10g sugar to make 20g)
Salt       4g
butter   30g (use butter instead of Vegetable Oil)
Milk     190g

Dark Cocoa Powder  5g

Method:

1. Divide all the ingredients into two portions except dark cocoa powder. Heat up one portion of milk and mix well with cocoa powder and let cool
2. Add the first portion of ingredients with cold milk to the stand mixer, knead until smooth and elastic and prepare the second portion the same way with chocolate milk

3. Place the two dough in oiled bowls individually, turn dough to coat all sides, cover with plastic clings and let rise inside the fridge until doubled 

4. Punch down the two dough, round and let relax for 15 minutes

5. Press each dough into a rectangular sheet having the width slightly shorter than the loaf pan, the darker colored dough sheet should be made longer and thinner than the light colored one, and pile the darker sheet over the the lighter one from 2" inward, and roll it using a rolling pin gently, the darker one goes further than the lighter one to create a loaf with two different colors from outside; then roll it up like a tube and put inside a non-stick loaf pan, with the opening placed on side, wrap with plastic cling and let rise at room temperature till doubled
6. Preheat oven at 180C, and bake for approx 30 minutes

Cooking Tips:

1. You could take out 10g of milk to go with cocoa powder; and knead all the ingredients except cocoa powder in one go, and divide the kneaded dough into two portions. Knead in the chocolate milk to one portion of the dough to make it a chocolate dough
2. Mix cocoa powder with hot milk would bring out better aroma of chocolate

萬用麵糰之二十....巧克力及牛奶雙色麵包

麵包模尺寸 : 20cm x 11cm x 11cm 

材料： 
高粉  250g

低粉   50g
酸種   90g(或鮮酵 12g, 或 速酵 4g)
糖      25g (糖多加了 15g)
鹽        4g
牛油    30g (用牛油代替植物油)
牛奶   190ml

純黑可可粉 5g

做法：

1. 將所有材料除巧克力粉外分為兩份。把其中一份奶加熱與巧克力粉混和成巧克力牛奶，待涼
2. 將其中一材料和凍奶放入廚師機，揉搓至光滑和有彈性；而另一份則和凍巧克力牛奶打成糰

3. 兩個大碗略抹油，將兩麵糰各自放入沾上油，上蓋保鮮膜，再放入冰箱內，直到發起兩倍
4. 將兩麵糰排氣、揉圓，鬆弛15分鐘
5. 用手把兩麵糰分別桿成窄長方塊，橫度較麵包模長度略短，深色麵糰要桿得更薄更長；把深色一塊移入兩吋放在淺色一塊上，再輕力桿一遍，捲起，多出的深色塊放面，形成外層也上下兩色，放不粘麵包盤內，修口放一側中位，蓋好，室溫二發至兩倍
6. 預熱烤箱 180℃。烤約 30 分鐘

提示：

1. 你也可先取起 10g牛奶，加熱與巧克力粉混和；把所有材料揉搓至光滑和有彈性的麵糰，分成 2 等份，其中一份再和巧克力溶液揉勻成巧克力麵糰

2. 加熱牛奶才混合巧克力能帶出巧克力香氣