Leopard Patches Bread Loaf

Leopard Patches Bread Loaf

Ingredients: (For 8 ½ inch x 4-inch non-stick loaf pan with cover)

375g bread flour

35g caster sugar

½ tsp salt

1 tsp instant dried yeast

240ml full cream milk

20g unsalted butter (soften at room temperature)

Brown patches:

15g cocoa powder

15ml full cream milk

Black patches:

6g bamboo charcoal powder

6ml full cream milk

Preparation Instructions:

  1. In a small bowl, add in instant dried yeast and ¼ cup of full cream milk. Stir to combine and leave aside for 5 minutes.
  2. In a mixing bowl, add in bread flour, caster sugar and salt. Stir to combine and create a well at the centre.
  3. Pour in the yeast mixture and gradually add in the remaining full cream milk and knead into a rough dough.
  4. Transfer the dough onto a working surface, continue to knead until everything are well incorporated.
  5. Add in soften unsalted butter, knead until smooth and elastic.
  6. Take out 320g of plain dough and place in a clean bowl and set aside for 1st round of proofing until doubled in size.
  7. In a small bowl, add in cocoa powder and full cream milk, stir to combine and add in to the remaining plain dough. Continue to knead until the colour is even.
  8. Take out 205g of chocolate dough and place in a clean bowl and set aside for 1st round of proofing until doubled in size.
  9. In a small bowl, add in bamboo charcoal powder and full cream milk, stir to combine and add in to the remaining chocolate dough. Continue to knead until the colour is even. Place in a clean bowl and set aside for 1st round of proofing until doubled in size.
  10. Deflate the plain dough and divide into 2 portions x 55g and 5 portions x 40g. Shape into ball and set aside.
  11. Deflate the chocolate dough and divide into 2 portions x 40g and 5 portions x 25g. Shape into ball and set aside.
  12. Deflate the black dough and divide into 2 portions x 35g and 5 portions x 20g. Shape into ball and set aside.
  13. Use a rolling pin, take a chocolate dough and roll into flat oval shape. Then roll it like a swiss roll. Ensure the length should be the same size as per loaf pan. Take a black dough, use a rolling pin to roll into flat oval shape then cover the chocolate dough but do not fully cover. Take a plain dough, use a rolling pin to roll the plain dough that big enough to cover the chocolate and black dough. Make sure to fully cover the chocolate and black dough with the plain dough. Repeat the same for the rest. Make sure to wrap the big portion of dough and small portion of dough together separately.
  14. Take a wrapped dough, gently roll into a long log that is doubled the size of the loaf pan. Repeat the same for the rest. Cut each long log into half and stack all dough neatly in the prepared non-stick loaf pan, set aside to rise about 90% before cover with the lid and continue to rise completely for another 1 hour.
  15. Bake at 200C for 45 minutes. Remove from oven, open the cover and remove the loaf from the loaf pan and leave to cool completely on wire rack.

 

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