This is the softest bread that I've ever made.Thanks to the video by Goh Ngai Leng on youtube.My swirl are not as beautiful as hers.I cannot get the perfect roll.I need a little more practice.It was so soft to the extent that when I cut it,it shrinks.I've made thrice.The second time I double the recipe because I want more bigger and taller size.The third time,I leave out the chocolate swirl and just bake it plain.I was so worried that it might not be good,but it turns out well.I hope I can have the perfect swirl next time.
I don't really have an idea what is raw sugar,nor can I find it,so I just used castor sugar instead.
Ingredients:
150g fresh milk
20g condensed milk
20g unsalted butter(salted can do as well)
25g beaten egg
30g raw sugar
1/4 tsp salt
225g bread flour
25g cake flour
3/4 tsp instant dry yeast
10g cocoa powder
Method:
Keep warm 150g fresh milk,20g condensed milk and 20g unsalted butter in the rice cooker for 10 mins.I warm my one in the oven.
Pour butter and milk mixture into the bread pan.add 25g beaten egg.Add 30g raw sugar and 1/4 tsp salt.Add 225g bread flour and 25g cake flour.
Dig a small hole,pour in 3/4 tsp instant yeast.
Select dough program and press start.Take the dough out and flatten it.Sprinkle some flour on dough and table.
Divide into 2/3 and 1/3 portion.Shape 2/3 portion with 10g cocoa powder.Cover and let both doughs rest for 15 mins.Sprinkle flour.
Roll out both doughs with the width corresponds to the length of the bread pan.
Cover and proof for 30-40 mins.
Brush with egg yolks.
Put back into the bread machine.Press bake function(my took abt 30-35 mins for a smaller bread)
Choose color and crust.
It don't have to be swirl all the time.
