Inne

Leopard Patches Bread Loaf


375g bread flour
35g sugar
1/2tsp fine salt
1tsp instant dry yeast
250g fresh milk ( I use cold milk from fridge)
20g unsalted butter, room temp


For brown patches
15g cocoa powder ( I use Valrhona cocoa powder)
10g fresh milk

For dark brown patches
6g dark cocoa powder
5g fresh milk

Method

1. In a stand Mixer, add in bread flour, sugar, salt, yeast and milk, mix into dough using low speed, kneads till smooth.
2. Add in butter, then knead till dough is shinny and smooth.
3. Remove 320g plain dough, place in another clean bowl and set aside to proof till double.
4. Add in cocoa powder and milk in the remaining plain dough, continue run the mixer and mix well. (you may remove the dough after mixed, then use hand to knead the dough till colour is even).
5. Once chocolate dough is done, remove 205g then place in another clean bowl and set aside to proof till double.
6. Add in dark cocoa powder and milk in the remaining chocolate dough, knead till smooth and set aside to proof till double.
7. Divide the chocolate dough, 2 portions x 38g(large), 5 portions x 25g(small) (depend the final weight and adjust accordingly), shape to ball.
8. Divide the dark chocolate dough, 2 portions x 36g(large), 5 portions x 23g(small) (depend the final weight and adjust accordingly), shape to ball.
9. Divide the plain dough, 2 portions x 55g(large), 5 portions x 40g(small) (depend the final weight and adjust accordingly), shape to ball.
10. Use a rolling pin, take a chocolate dough then roll into flat oval shape. Then roll it like swiss roll (the length should be same size as per loaf pan). Take a dark chocolate dough, use rolling pin roll into flat oval shape then cover with the chocolate dough, don’t fully cover. Big size of chocolate dough should wrap with big size of dark chocolate dough. Repeat the same for the rest.
11. Use a rolling pin, roll the plain dough that enough to cover the chocolate dough, wrap the chocolate dough and fully cover with plain dough. Repeat the same for the rest.
12. Take a dough, gently roll into a long log that is double size of the loaf pan. Repeat the same for the rest. Cut the long log into half. Then stack all dough randomly in the prepared loaf tin, set aside to rise about 90%. Cover with the lid, continue to rise completely, take about 1hr.
13. Bake in a pre-heated oven at 180C (fan forced) for 30mins. Every oven is difference, please adjust temp and timing according to your oven. Once done, immediately remove bread from the tin and cool on wire rack before slice them.