TWO-TONE CHOCOLATE DAISY BREAD

June 3, 2023

June 3, 2023 2:09pm

*Starter Tangzhong:

*Bread dough:

*Glaze after baking:

Mix the starter ingredients together in a small pot until well combined.
Place the pot on the stove over low heat and stir for about 3 minutes until the mixture becomes thick and sticky (as shown in the video). Turn off the heat and let it cool.
Transfer the starter mixture into a large bowl, then add all the ingredients for the bread dough into the bowl. Knead vigorously for about 15-20 minutes until the dough becomes elastic and doesn't stick to the bowl.
Shape the dough into a ball, make a few cuts on the surface.
Place the dough back into the bowl and cover it tightly.

Let the dough rise until it doubles in size. In the winter, the dough may rise very slowly, so you can preheat the oven slightly to create a warm environment, then turn it off and place the dough inside to proof.
Punch down the dough to release the air.
Divide the dough into 2 portions.
Mix one portion of the dough with 1 tablespoon of unsweetened cocoa powder to create a brown color.
Divide the two colors of dough into 6 equal portions, 3 white and 3 brown. (Depending on the mold, you can make 4 white and 4 brown, etc.)
Roll the white dough portions into balls. Take a brown dough portion and roll it into a long strip. Place the brown strip on top of the white dough and wrap the white dough around it, completely sealing the edges like in the video. Repeat for all the portions.
Place the dough into molds lined with parchment paper to prevent sticking.

Let the dough proof for a second time until it slightly doubles in size. Once you notice the dough has expanded, preheat the oven to 180 degrees Celsius and bake for about 10-15 minutes. The bread is ready when it turns golden brown.
Remove from the mold and brush the surface of the bread with the apricot jam for added appeal.
Allow the bread to cool down or enjoy it while still warm before cutting.
That's it! You're done!