SWEET LEOPARD PATTERN BREAD

June 4, 2023

SUSHI SANDWICH - ONIGIRAZU

GENOISE CLASSIC / SPONGE CAKE / STRAWBERRY CAKE

Giới thiệu

June 4, 2023 3:34pm

Nguyên liệu

375 grams of flour
45 grams of sugar
5-7 grams of bread yeast (1 teaspoon)
250 grams of unsweetened fresh milk at room temperature + 2-3 tablespoons of filtered water
70 grams of butter at room temperature
Vanilla (if desired)

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15 grams of unsweetened cocoa powder
10 grams of fresh milk

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Charcoal bamboo powder (charcoal powder made from bamboo)
I don't have this powder, so you can use black food coloring from Wilton brand instead.

Cách làm

Mix flour, sugar, bread yeast, and fresh milk with room temperature filtered water.
Knead the dough until smooth and elastic for about 15 minutes.
Add room temperature butter and continue kneading for another 10 minutes until the dough is smooth, not sticky, and does not stick to the bowl.

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Weigh 320 grams of flour and place it in a separate bowl. Cover the bowl with a lid or wrap it with plastic wrap to prevent the surface of the dough from drying out.

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Knead the remaining dough with 15 grams of cocoa powder and 10 grams of fresh milk.
Once the dough is smooth and the color is well incorporated, weigh 205 grams of brown-colored dough and place it in a separate bowl. Cover the bowl with a lid or wrap it with plastic wrap.

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Knead the remaining dough with a small amount of black food coloring or charcoal bamboo powder if available. Place the black dough in a separate bowl and cover it with a lid or plastic wrap.
Allow all three types of dough to double in size for about 2 hours (it may take longer in winter).
Divide the white dough into approximately 55-gram portions.
Divide the brown dough into approximately 38-gram portions.
Divide the black dough into approximately 36-gram portions.
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Roll the brown dough portions into a long strand.
Roll the black dough portions into strands of the same length as the brown strand.
Using a rolling pin, flatten the strands, and place the brown strand on top of the black strand. Wrap the black strand tightly around the brown strand.

bánh mì hoa cúc ngựa vằn - hokaido bread (2).JPG 2.24 MB
Roll the white dough portions into strands of the same length as the brown strand. Roll the strands slightly flatter. Place the brown-black strand on top of the white strand and continue wrapping with the white strand. After this step, you should have a strip of dough with the innermost layer being brown, followed by black, and then white on the outermost layer.
Continue with the remaining dough portions using the same process.
Place the dough strips into a mold, preferably a round mold lined with non-stick baking paper.
Let the dough rest for about 30-45 minutes.

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Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit). Place the bread in the oven and bake for about 30-45 minutes. The bread is done when it turns golden brown.
Allow the bread to cool completely before slicing and serving.

bánh mì hoa cúc ngựa vằn - hokaido bread (6).JPG 2.32 MB
- Store the bread in a container with a lid or wrap it in plastic wrap, then place it in the refrigerator as you mentioned. Every morning, take out a slice of bread and let it thaw naturally for a fresh and delicious taste. Alternatively, you can microwave it on low power, around 600W, for 30 seconds to warm it up. Be cautious not to overheat or use a higher wattage, as it can make the bread tough and dry.