Milk bread (Thermomix)

These days, I have no motivation to bake anything partly the family is no longer home that much and by the time they are, it is their bedtime.  Morning is either already they have breakfast date, a rush timeline or wake up time already lunch.

Decided to give this a try since I am home this week, and will serve as my breakfast for the next few days.

Learning: 

This is my first time using thermomix for tangzhong method.   The roux is not as thick as using the direct heat.  Secondly, I could not achieve the window pane so I had to use hands to complete it. 

I need to test the lifespan of my yeast too as it took more than an hour to proof to double the size.  Suspect my yeast already turned weak.

Overall, am pleased with the swirl design.  As for the texture, It expected it to be more fluffy.  By 3rd day, though not hard but the texture no longer same as first day.

 

What you need:

Roux

20g bread flour

100g milk

290g bread flour

130g fresh milk

1 egg yolk

40g sugar

½ tsp salt

10g milk powder

1 tsp instant yeast

25g butter, softened

chocolate paste

10g water

15g dark cocoa powder

Method:

To prepare the roux, combine bread flour with milk in TM bowl.  3 mins/80°C/sp 3. Let stand for 10-15 minutes.

Add in milk, egg yolk, sugar, salt, milk powder, bread flour, and yeast. 4 mins/knead.

Add butter. 1 min/knead.

Remove and shape into a ball.  Divide into 2 portions.

Shape one into a ball.  

The other portion, continue to knead the chocolate paste until well combined. 

Cover and let proof for approx. 45 mins – 1 hr or double in size.

Punch down the dough to degas. 

Shape into a ball shape and cover and let rest for 10 mins.

Using a rolling pin, roll the dough into a long rectangular shape, (the breath should be slightly smaller than the length of your tin), then roll into a log shape, starting on the shorter edge. Repeat for the remaining dough balls.

Place the cocoa dough onto the plain dough and roll into a log. 

Slash lines across the dough.  

Grease the bread tin.  Arrange dough logs in a loaf tin and let proof until the dough fills up 80 % of the loaf tin (approx. 40 mins).

During the last 15 minutes, preheat the oven to 180°C.

Egg wash bake for 25 mins or until golden brown. 

Drop tin lightly and immediately remove milk bread from the tin.  

Allow the bread to cool completely on a cooling rack before slicing.

Enjoy!