Decadent Chocolate Tangzhong Bread
Homemade Fluffy and Soft Chocolate Tangzhong Bread Recipe
This is a special chocolate tangzhong bread recipe perfect for baking with children! It’s wonderfully moist on the outside and soft on the inside, making it an ideal snack or breakfast. The rich chocolate flavor is truly delightful.
Tangzhong Ingredients- 100ml Hot Water
- 30g Bread Flour (for Tangzhong)
Cooking Instructions
Step 1
First, let’s prepare the tangzhong. In a bowl, combine 30g of bread flour and 100ml of hot water. Mix until smooth and lump-free. Cover with plastic wrap and let it cool. (This step makes the bread extra moist and soft.)
Now, let’s start the main dough. In the bowl of your stand mixer, add 340g of rice flour, 35g of sugar, 5g of salt, 5g of instant dry yeast, and 170g of milk. Mix until the dough comes together into a cohesive ball. Once it’s a ball, add 35g of softened butter and continue to knead until the dough is smooth and elastic. (Note: Rice flour doughs often don’t require a first fermentation like regular wheat flour doughs. If you were using wheat flour, you would typically proof for about 50 minutes at this stage.)
Step 2
Divide the dough into two equal portions. To one portion, add 20g of Valrhona cocoa powder. If the dough becomes too stiff, gradually add about 5 tablespoons of milk while kneading until the cocoa powder is evenly incorporated. (You can reduce the cocoa powder to about 10g if you prefer a milder chocolate flavor, or increase it for a more intense taste.)
Step 3
It’s best to knead the chocolate dough by hand. Transfer the cocoa-flavored dough to a clean work surface. Use the palm of your hand to gently push and spread the dough, ensuring the cocoa powder is evenly distributed without any clumps.
Step 4
Continue the kneading process by stretching the dough, rolling it up, and then pressing it down with your palm. Repeat this push, roll, and press motion until the dough becomes smooth and elastic. Adjust the amount of milk if needed, as the absorption of rice flour can vary. Keep kneading until the dough is wonderfully smooth.
Step 5
Once the chocolate dough is smooth and ready, cover it with plastic wrap and let it rest for an intermediate proof (bench rest) of about 15 to 20 minutes. This allows the gluten to relax, making the dough easier to shape and contributing to a softer texture.
Step 6
After the intermediate proof, divide the dough into about 9 equal portions. Roll each portion into a long, slender shape. Adjust the length to fit your Pullman loaf pan.
Step 7
Arrange the dough pieces in your Pullman loaf pan, alternating between the plain dough and the chocolate dough. This creates a beautiful striped pattern in your finished bread.
Step 8
Once the dough is in the pan, it’s time for the second proof. Allow the dough to rise until it’s just below the top edge of the loaf pan (about 40-50 minutes in a warm place). Preheat your oven to 180°C (350°F). Bake for 25 to 30 minutes, or until the bread is golden brown and sounds hollow when tapped. Please adjust the temperature and time according to your oven’s specifications. Enjoy your delicious homemade chocolate tangzhong bread!
