Swirl Soft Bread With Cocoa And Cheese Filling

 

When I saw one lady from facebook group posted this type of bread, I was interested and wanted to try making it, and so here it is, but mine is not so perfect done yet. I mean the swirl and braid, or was it a braid that she made? Check it out Here

Anyway, when I saw her bread I was intrigued. I began gathering my ingredients the next few days

and started making my own bread. I still need to practice more to get the perfect braided top and swirl.

I had to roll the dough like a swissroll tightly, but as the dough was so sticky, I couldn't handle it.

Hence, my swirl is also not perfect. Perhaps I should give it another try next week. Practice makes perfect is what I believed.

Instead of chocolate chips,I changed to cheese as the filling.

Below are the recipe that I copied from her website. Please visit her site from the link given above.

Many thanks to her recipe.

Recipe:

250g bread flour

140g fresh milk

8g milk powder (optional)

1 egg

50g sugar (can reduce to 30g if too sweet)

3/4 tsp instant yeast

1/2 tsp salt

40g butter

Method:

1. Mix all ingredients except salt and butter into a stand mixer. Mix for 5-10 min till a rough dough forms.

2. Add in salt and butter and knead on slow, then high for the next 20 to 30 min. Stop frequently to turn dough and scrape down the sides. Knead till window pane.

3. After dough is just kneaded, divide into 2 parts equally.

4. Place 1 back into mixing bowl, add in Cocoa powder and 1 to 2 tsp water. Knead on low till mixed well.

5. Roll both doughs round and rest for 20 min covered.

6. After resting, roll out dough into long strip and fold 1/3 up and down as below. Rest for 10 min.

7. Roll both longer and flatter, then place chocolate dough above plain dough.

8. Continue to roll out very long, almost 2 A4 baking mats long. Keep the width the same as the Pullman tin. As you are rolling, you may dust the surfce very lightly to avoid sticking. Turn over to roll as well, to ensure both the chocolate and plain dough roll out evenly.

Add chocolate chips, but leave the last section without choc chips.

18. Swiss roll down from top. But leave a last section unrolled.

10. Use scraper or knife or pizza cutter to cut into 12 strips and twirl as shown. To get a nice design, i roll in opposite direction for each strand. I also twirl the same number of times for each strand and then arrange them very neatly so that the black and white portions are lined up.

11. Roll up fully and place into baking tin. Proof for 60 to 80 min till 80% of tin height.

12. Bake at 190 deg for 35 to 40 min. Cover with aluminum foil after 15 min if the top gets too brown. Unmould and cool on wire rack. Slice only after loaf has cooled.

Note:  After going through her website again,I figured out that it is not braided but twirled. I did a thinking that it can be braided as well. Well, I can just give it a try and update here. By the way, the cheese filling was super nice.