This is the first time I tried out ‘Tang Zhong’ method. Indeed the loaf turned out soft and chewy. And what I was pleasantly surprised is the flavour of matcha and chocloate.
A harmonious combination.
Matcha & Chocolate Swirl Bread
- 2 1/2 cups bread flour, split
- 4 tbsn. sugar split
- 1/2 tsp. salt, split
- 2 tsp. instant yeast, split
- 1 large egg
- 1/2 cup milk
- 45g of butter
- 1 tbsn. matcha powder
- 40g unsweetened cocoa powder
- 120 g tangzhong
For the tangzhong:
- 50 g bread flour
- 250 ml water
- To make the tangzhong, mix the flour and water together and whisk until it is completely dissolved and there are no lumps.
- Pour into a small saucepan and heat over medium heat. Begin stirring constantly as the mixture heats up – it will begin to thicken.
- When the temperature of the mixture reaches 65 degree C, turn off the stove and remove it from the stove to let it cool.
Method for Mtcha & Chocolate Swirl Bread
- Grab two medium bowls and divide the flour, sugar, salt and instant yeast equally among them.
- To one bowl add the matcha powder and to the other add the unsweetened cocoa powder and mix well.
- In a large liquid measuring cup, combine the milk, egg and tangzhong and mix very well.
- Add one of the dry ingredients to the bowl of a stand mixer and make a well in the center.
- Look at your wet ingredient mixture and look at the volume as indicated by the measuring cup, then pour exactly half of the mixture into the center of the well.
Bgin mixing on medium speed until the dough comes together, then add the butter in and continue kneading.
- Knead until the dough is smooth, not too sticky on the surface and elastic, about 18 – 20 minutes (but each mixer varies).
- When ready, you should be able to take a chunk of the dough and stretch it to a very thin membrane before if breaks. When it does break it should form a circle.
- Remove the dough from the mixer and knead into a ball. Take a large bowl, grease it with oil, then place the dough into the ball and cover with a wet towel.
- Let it proof in a warm place until it’s doubled in size, about 40 minutes.
10. With a clean mixer, repeat the process with the other dry and remaining wet ingredients. Place the dough into a greased bowl and let it proof in a warm place until it’s doubled in size, about 40 minutes.
11.Once the doughs have doubled in size, transfer the doughs to a clean surface. For each ball of dough, roll out each portion with a rolling pin into an oval shape.
12.Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle.
13.Place one rectangle on top of the other and begin rolling up the dough along the wide long side of the rectangle so you end up with a long skinny roll rather than a short and fat one.
14. Place the swirled roll into a 9×5″ bread pan lined with parchment paper.
15. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes.
16. Beat an egg and brush the mixture on top before baking. Bake at 160 degree C for 30 minutes or until golden brown.
When I took the bread out of the oven, the aroma was really amazing. My parents love the bread and eat a few slices while fresh from the oven. And the bread stayed soft and chewy for few days. As result, I baked around 4 loaves for my family and neighbours.