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You are here: Home / Cakes and Bakes / Breads, Buns and Donuts / Chocolate Marble Asian Bread (Roux Method) | Eggless Tanzhong White Bread with Chocolate Patterns

Chocolate Marble Asian Bread (Roux Method) | Eggless Tanzhong White Bread with Chocolate Patterns

August 24, 2013 By Sangeetha Priya 11 Comments

For this month Home bakers challenge Manjula Kanted from Desi Fiesta has suggested four bread varieties
1. Rainbow swirl classic bread
2. Fresh strawberry chocolate stuffed pull apart/ Monkey bread
3. Chocolate marble Asian bread  (roux method)
4. Anadama Bread
I chosed Asian Marble bread becoz kids love chocolate in their breads. Thanks Priya sis and Manju for this wonderful challenge, somehow i got the marble pattern and kids loved it with nutella 🙂

Adapted from here

Ingredients for Water roux
1/3 cup bread/All Purpose flour
1 cup water

Ingredients for Main Dough
Bread flour/All Purpose Flour (Maida) – 2 ½ cups (I used APF)
Sugar – 3 Tbsp
Butter – 2 Tbsp
Milk powder – 3 Tbsp (Refer Note 1)
Unsweetened Cocoa powder – 1 Tbsp
Water – 100 ml (I used only 2/3 of it)
Active Dry Yeast – 1½tsp
Salt – ½tsp

Method for Water roux

  • In a small pan, mix water and flour for water roux, place in a low heat and stir constantly until the temperature reach 65°C (150°F)
  • If you do not have a thermometer, cook until ripples form (shiny and glossy check the pictures here).
  • Set aside to cool by covering with a plastic film.

Main Dough

  • In the bread machine vessel or a bowl, add the water roux, and all the other ingredients, except for the butter, water and cocoa powder.
  • Knead it until it forms soft dough.
  • Add the butter and  knead until the butter incorporates into the dough.
  • Divide the dough in approximately 2/3 and 1/3 portions.
  • Remove the small portion and set aside by covering with a plastic/cling film.
  • Knead the bigger portion until the dough is smooth and elastic.
  • If you need sprinkle bit water and the consistency should be elastic and smooth…

  • Set aside in a bowl by covering the dough with a plastic/cling film.
  • Take back the small portion and knead it again and add cocoa powder and water as needed (Just sprinkle and don’t add too much water)
  • Knead until the dough is smooth and elastic.
  • Cover the chocolate dough and set aside in a bowl by covering with a plastic/cling film.
  • Let both dough proof until the dough doubles to its original size (Minimum 1 hour).
  • Knock back both dough and let it rest for 5 minutes on the counter, cover both dough.
  • Flatten the chocolate dough into a rectangle shape of approximately 6 x 9 inches and the white dough to 12 x 6 inches (Pic 1).
  • Layer the chocolate rectangle in between the white rectangle (Pic 1 and 2).
  • Flatten the rectangle and cut in 2 equal portions (Pic 3).
  • Layer one piece on top of the other and flatten again (Pic 4).
  • Repeat this procedure a couple of times.
  • Cut the flatten dough into 3 equal pieces (Pic 5).
  • Then again cut into 3 equal strips.
  • Gently roll the strips and place 3 together (Pic 6) and make a braid (Pic 7).
  • Place the braided bread in the tins (Pic 8).
  • Cover the tins with plastic film and let them rise in a warm place until the dough has almost tripled its original size, i kept 1 hour (Pic 8).
  • Meanwhile, preheat oven at 350°F.
  • Bake for approximately 20 minutes.
  • Remove from the oven and brush with melted butter.
  • Remove from the tin and transfer to a wire rack to cool.
  • Cut in to slices and serve with any spread as you wish…
  • Goes well with Nutella, Cream Cheese and Fruit Jam spreads.

Notes

  1. You can skip milk powder in that case increase 1 more tbsp of butter.
  2. I reduced cocoa to 1 Tbsp as original recipe calls for 1 n 1/2 Tbsp.
  3. Also I increased a sugar bit.
  4. If you use dark cocoa powder the patterns will be more bright.

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Filed Under: Breads, Buns and Donuts, Eggless Baking, Kids and Infant Corner, School Snack Recipes, Thanksgiving Holiday Bakes Tagged With: asian bread recipe, chocolate marble bread, Chocolate marble patterned basec white bread recipe, Eggless Baking, Nitha Kitchen, roux pastry with chocolate swirls, tangzhong white bread

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Reader Interactions

Comments

  1. Innocent Mk

    October 4, 2017 at 3:44 pm

    I want it to bake bread you say, but what sort of bread, how large a loaf, how quickly to bake, how many preprograms do you require, or do you want to program your own, and what is your budget?bread machines

    Reply
  2. Selene Urena

    September 20, 2017 at 2:41 pm

    Definitely no contention here. Everybody I've met concurs that the essence of hand crafted bread far outperforms that of locally acquired bread, (some have even said they could taste the chemicals in the locally acquired bread and truly despised it).bread machine manual

    Reply
  3. Chitz

    August 28, 2013 at 6:37 pm

    The braid & marble looks so perfect.. Looks good & tasty 🙂

    Reply
  4. Reni

    August 28, 2013 at 12:10 pm

    looks lovely !

    Reply
  5. Sona S

    August 27, 2013 at 3:51 am

    Looks beautiful and delicious!

    Reply
  6. Veena Theagarajan

    August 26, 2013 at 1:37 pm

    looks so yummy and soft

    Reply
  7. Manjula Bharath

    August 25, 2013 at 11:51 am

    wow marble bread have come out so so soft and looks gorgeous dear 🙂

    Reply
  8. Shruti

    August 25, 2013 at 2:07 am

    I love the color n texture of this bread always! Simply superb…

    Subscribe me via email @ http://www.cookingwithsj.com to stay updated for the 1st food-event with a giveaway!!! 🙂

    Reply
  9. Chitrangada

    August 24, 2013 at 4:14 pm

    Great..the bread looks fantastic.

    Reply
  10. Navaneetham Krishnan

    August 24, 2013 at 2:59 pm

    Beautiful and simply stunning. Love the outcome and the swirl technique.

    Reply
  11. sangeetha pn

    August 24, 2013 at 6:32 am

    Looks delicious!

    Reply

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