1

Simple No-Knead Ciabatta

If you are looking for a simple and yet tasty ciabatta with just a few steps this will be perfect for you…

I love baking bread, trying all different kind of dough from no-knead to the ones using the mixer…the pleasure that I have with the first bread cutting is out of this world…the expectation of finding out how the crumb turned out.

I love seeing uneven holes in rustic bread and even, soft crumb in the Asian style bread…it is amazing to think that you can do so much with mainly two ingredients…flour and water and it all depends how you handle it…

My husband always teases me when I show him how the dough raises or the bubbles in the sourdough starter gets larger and larger…the truth is I am very content with these small things…anyway…let’s get back to the ciabatta.

– Where did I get the inspiration for this recipe?

Right here…at Umi’s Baking

– Why no-knead ciabatta?

Because it is easy and does not require any skills.

– Do I need any special gadget?

Absolutely not…just a scale and a rectangular container (plastic or glass).

– How long it will take me from the beginning until I have the ciabatta ready to eat?

If you start in the morning, in a warm day, you will be enjoying this light, soft and slightly chewy crumb ciabatta by lunch time.

– Should we start?

Here we go…

Ingredients:

  • 290 g water
  • 2 g yeast
  • 385 g bread flour
  • 30 g olive oil (or less if you prefer, 15 g)
  • 7 g salt

Method:

In a rectangle container with lid, mix the water with yeast.  Stir gently until all the yeast is totally dissolved.

Add in the flour and olive oil to the yeast mixture.  Mix using a Danish dough whisk as the dough will be very wet. Add the salt and continue to mix until the dough comes together.

Cover the dough and let it rest for 1 hour in a warm environment.

Using a fold/coil method, wet your hands and reach under the dough which is spread on the container and lift slowly, the front of the dough will detach and go under forming a coil, repeat on the opposite side. Then use the same method on the other side.

Let the dough rest for 30 minutes and repeat the method of fold/coil. Again, rest for another 30 minutes and last fold/coil in the container.

Rest for 40 to 45 minutes, sprinkle flour on the counter and on top of the dough. Turn the container with the dough on the counter and let the dough fall into the flour surface.

Sprinkle more flour on the dough and loose the bottom with the help of dough scraper.

Cut into 4 pieces, and place them on a flour couch. Sprinkle more flour on the top if necessary to avoid sticking. Cover for approximately 45 to 50 minutes.

In the meantime preheat the oven to 450oF with a pan containing water.

Gently transfer the dough to a pan lined with parchment paper.

Bake for 15 minutes at 450oF. Remove the water in the oven and bake for another 10 minutes. Lower the temperature to 425o F and bake for another 5 minutes.

Remove from the oven and let it cool completely on a wire rack.

– Ready for more no-knead bread recipes?

Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Purple Sweet Potato Bread

This soft and cottony purple sweet potato bread is amazing, so light, almost like a cloud…you will not stop munching on it…

The color of this bread is so enticing…very appealing and super attractive….not to mention it softness…indeed like a cloud.

This bread stays light, moist and soft for days like all the breads baked using tangzhong method. Since I baked two loaves, one I stored in the refrigerator and microwaved for 20 seconds and the bread is like out of the oven.

– Why purple sweet potato?

Purple sweet potato contains a lot of anthocyanin, which give the purple color of the flesh. Anthocyanin is the same pigment found in red grapes, blueberries and red cabbage.

– What is the texture of the bread?

The combination of tangzhong or water roux method and the creamy mashed purple sweet potato is magical…soft and cottony bread, almost like mochi.

 -Are you ready to try it?

Ingredients:

Water roux or Tangzhong

  • 50 g bread flour
  • 250 ml water

Purple sweet potato dough

  • 500 g bread flour
  • 245 g purple sweet potato, steamed and mashed
  • 80 g sugar
  • 7 g salt
  • 6 g yeast
  • 8 g vital gluten
  • 30 dry milk
  • 80-100 ml water
  • 80 g butter (room temperature)

Method:

Water roux or Tangzhong

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65oC/149 – 150F. It takes about 2-3 minutes.

Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Water roux or Tangzhong can bend kept in the fridge for up to 48 hours.

Purple sweet potato dough

In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.

Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 15 to 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears mix for another 2-3 minutes until you achieve the windowpane test. The window pane test, demonstrates that the gluten is very well developed and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

Assembly

Now it is time to shape the dough…

Knock back the dough and split into approximately 8 little balls (approximately 140 g each) and let it rest for 5 minutes on the counter.

Flatten the ball making sure that the air is removed and fold into thirds, then roll it like a Swiss roll.

Place the Swiss rolls into 2 Pullman pan, (4 each) pan and let it rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350oF for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

– More bread recipes? Sure…check these out…

Did you know that the purple sweet potato contains more antioxidant than blueberries? Antioxidants helps combat cardiovascular disease and cancer. Moreover, sweet potatoes in general contain a lot of fiber, vitamin C, vitamin A and manganese.

Thank you for visiting Color Your Recipes…have a colorful week!




Sugar Twist Bread

This soft and cottony sugar twist bread are the best treat ever…they are a light version of brioche…same richness, full flavor with much less calories.

I made so many versions of this bread and I must admit, this version, so far is the best one…the real trick here is to add the butter after the gluten has form.  Yes, it will take more time to incorporate the butter into the dough but so worth the extra time as the crumb of the bread will be something out of this world…

In this recipe as many others I used the tangzhong or water roux method, which you can read more about it here

– Do I need to shape the bread as described here?

Absolutely not…you can shape the dough as you desire…in a pullman loaf, as an individual roll, as a pull-apart, braided, dinner rolls, in another word, which ever shape you want…and even filled it.

– Ready to try this recipe?

I got the idea of twisting the dough from My Mind Patch.

Here we go…

Ingredients:

Tangzhong or water roux

  • 50 g bread flour
  • 250 ml water

Bread dough

  • 550 g bread flour
  • 90 g sugar
  • 7 g salt
  • 7 g yeast
  • 20 g non-fat dry milk
  • 2 eggs (minus 1 ½ tablespoon), approximately 100 g
  • 65 g heavy cream
  • 20 g butter
  • 50g Earth Balance

Method:

Tangzhong or water roux

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes.

Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Water roux or Tangzhong can bend kept in the fridge for up to 48 hours.

Bread dough

In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.

Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 15 to 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears mix for another 2-3 minutes until you achieve the windowpane test. The windowpane test, demonstrates that the gluten is very well developed and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

 

Assembly

Knock back the dough and divide into balls of approximately 75 g each. Let them rest on the counter covered for 5 to 10 minutes.

If making sugar twist, roll one dough into a 16-18 inch length rope. Fold the rope into thirds and make a knot at one end, twist the bottom end around the top, and feed the loose end into the top hole. Please see the pictures above, it is much easier that it sound…

Place the twists in a baking pan, I used small square pans (3 twists) or a USA biscotti pan (7 twists). Cover the pan and let the twists rise until double in size.

Brush the top of the twists with the egg wash (remember the 1 ½ tablespoon egg from the dough?), and sprinkle with sugar.

Bake in a preheated oven at 350oF for 25 minutes. Remove and let it cool.

– Looking for more bread recipes? Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




No-Knead Rosemary Rolls

Care for a rosemary bread roll which is light and crumb filled with lots or air pockets? You arrived at the right place…

 

– What is hydration in bread language?

This bread contains 80% hydration, which means for every 100g of flour 80g of water is added to the dough…in another word, it is the percentage of the liquid in relation to the flour in weight.

Regular bread usually the hydration is in between 58 and 65%, so you can imagine 80% hydration, the dough is super wet, sticky, therefore impossible to knead…but using a simple method of stretch and fold almost like magic will be able to produce a bread with a crumb that is super light, airy, with lots of air pockets and a crispy crust.

– What is poolish?

Yes, it is a sort of starter, pre-fermented dough added to the final dough and consist of a mixture of same weight of flour and water with a little bit of the leavening agent such as yeast.

Adding polish to the final bread dough adds flavor and more texture, and somehow, I feel that increases the speed of the bulk fermentation.

It is not a big deal to make polish, you just must plan…if you plan to make bread, before going to bed make your poolish and it will be ready when you wake up.

– How about a hint of fresh rosemary?

Absolutely wonderful, you will be amazed of what just adding fresh minced rosemary to the dough will do…it will wake your sense of smell, you will want to inhale every bit of the aroma of the bread and rosemary in the air…got the feeling?  Okay…

– Now it is time to get working…

Ingredients:

Poolish

  • 150 g water
  • 150 g bread flour
  • 1 pinch yeast

Dough

  • 150 g water
  • 225 g bread flour
  • 4 g salt
  • 2 g yeast
  • 4-6 sprigs of rosemary, minced
  • Extra flour for dusting or cornmeal

Method:

Poolish

Place all the ingredients under the poolish in a medium to large bowl.  Using a fork or a Danish dough hand whisk, mix well until all the water is absorbed by the flour. The dough very, very sticky. Cover the bowl and place in a warm place overnight or up to 16 hours.

Dough

Add the 150g of water and the yeast to the poolish and mix well. Add the remaining ingredients and mix with a fork or Danish whisk into a wet dough.

Using the stretch and fold method (see the description here) go around the bowl 40 times stretch and fold, 4 times stretch and fold make a complete circle around the bowl.

Leave the dough to rest for 45 minutes.

Repeat the stretch and fold around the bowl once (set of 4 stretch and fold), followed by a 45 minutes rest, 3 more times, totaling 4 times.

On last time of stretch and fold, followed by 1 hour rest.

Turn the dough out on to a lightly floured surface and stretch and fold once, placing the seam under.

Cut the dough into approximately 12 portions (I used a scale, 56g each roll). Let the dough rest for another 10-15 minutes.

Stretch and fold each portion and place the seam under. Place the rolls on a baking pan lined with parchment paper dusted with flour or cornmeal.

Lightly dust the rolls with more flour before covering and let it rise for 1 to 2 hours, until double its size.

Preheat oven to 4750C. Place a pan with water at the bottom of the oven to create steam.

Spray generously each roll and score the rolls or use a scissors.

Let it bake for 5 minutes and repeat the water spray. Another 5 minutes in the oven and spray again with water and turn the pan around so the rolls bake evenly.

Let it bake for another 5 minutes or until the crust turns brown.

Remove the rolls from the oven and cool on a wire rack.

Please allow to cool before devour it…

I hope you enjoy this simple method to make great bread…

– More bread recipes?  Take a look at the recipes below.

Did you know that rosemary has been used since ancient Greeks? Rosemary has its origins in the Mediterranean region. Apparently rosemary contains essential oils known to boost memory and contain high levels of antioxidants.

Thank you for visiting Color Your Recipes…have a colorful week!




No-Knead French Baguette with Overnight Poolish

This is another no-knead bread recipe with a twist. The rustic baguette is airy with all size of air pocket in its crumb. The bread is soft and slightly chewy with a crunchy crust. It is perfect for you everyday sandwich.

This is such a simple recipe for no-knead bread.  Just be aware that a little planning is necessary for this recipe since it requires an overnight fermentation.

The addition of an extra step of making polish the night before is so worth it, it sure adds an extra deep flavor to the bread. Another nice thing…since the poolish is a pre-fermented dough the fermentation time of the final dough is much shorter, therefore in a fairly warm day, if you start the process early in the morning you might even have the bread ready for lunch.

This recipe calls for 80% hydration, meaning that the dough is pretty wet since for every 100g flour 80g water is added.

Ingredients:

Poolish

  • 100 g water
  • 100 g bread flour
  • 1 pinch yeast

Bread Dough

  • 150 g bread flour
  • 100 g water
  • 2 g yeast
  • 3 g salt

Method:

Poolish

The night before baking the bread, in a medium bowl place all the ingredients listed under polish.

Mix using a Danish whisk or a fork. Make sure mixture is evenly combined. Scrap the walls of the bowl and cover.

Place the mixture over the counter in a warm place of the kitchen.

Bread Dough

The polish should be all bubbly with a fresh fermentation smell. Add the water and mix gently using the Danish whisk or a fork to incorporate the water into the polish. Add the flour, yeast and salt, mixing all together. The dough will be soft and sticky.

Use a “stretch and fold” method: using a wet hand or Danish whisk, scrape a section of the dough (approximately ¼), lift and stretch it, then fold into the center of the bowl. Repeat 4 rounds around the bowl, being each round a complete circle of 4 “stretch and fold”.

Cover the dough and let it rest in a warm place of the kitchen for 30 minutes. Repeat 4 rounds of “stretch and fold” and let it rest 45 minutes in between.

After the last round of “stretch and fold” let the dough rest for 45 minutes to 1 hour.

Preheat oven to 475F with a pan of water on the lower rack.

Gently remove the dough from the bowl over a floured surface and split the dough into approximately 2 portions.

Fold the dough over itself and roll as you push out until elongated in the form of baguette. Repeat with the other dough.

Place the baguettes on the baking couch. Dust the top of the baguette with flour and gently cover the baguettes with a plastic film.

Leave to rest for approximately 1 hour or until almost double from its original size.

Transfer the baguette on to a cookie sheet lined with parchment paper lightly dusted with cornmeal.

Spray the baguettes generously with water. Using a sharp scissor cut the bread making diagonal marks of approximately 45 degree, make sure to tuck in the tips.

Let it bake for 5 minutes and repeat the water spray. Another 5 minutes in the oven and spray again with water. Turn the pan around and turn the oven down to 425F so the baguettes bake evenly. Let it bake for another 10 minutes or until the crust turns brown.

I hope you enjoy this simple method to make your everyday baguette…for more bread recipes, pleas check HERE.

Thank you for visiting Color Your Recipes…have a colorful week!




Matcha Swirl Sandwich Bread

This is a fun sandwich bread where layers of matcha dough can be found in each slice of bread. Tangzhong method is used in this recipe to accomplish a soft and cottony texture.

Somehow I am in the mood of rolling and twisting…and this bread is a perfect example. I made two loaves with this recipe, a matcha swirl and a black sesame swirl, but I only have the details for the matcha swirl sandwich bread.

Honestly the matcha pattern is a lot of fun and in reality is much simpler that it looks. You can roll and twist anyway you want, and I can guarantee you that no slice will look the same.

Lately, matcha has been added into all kind of food, especially drinks. What is matcha? Matcha is powdered green tea and because of the way it is grounded, drinking matcha or adding to food, means that you actually eating the green tea.

Matcha contains high levels of antioxidants and is an energy booster since contains caffeine. Many studies suggest drinking green tea may protect skin, heart and bones, therefore matcha might exhibit similar benefits.

In my opinion, the key word is “moderation”…everything should be eaten in moderation no matter what claims are.

Anyway, enough of talking…lets head to the recipe.

Ingredients:

Water roux or Tangzhong

  • 45 g bread flour
  • 225 ml water
  • 600 g bread flour
  • 60 g sugar
  • 7 g salt
  • 8 g yeast
  • 60 g half and half (or heavy cream, or water)
  • 20 g dry non-fat milk
  • 140 ml water
  • 60 g butter
  • 4g matcha

Method:

Water roux or Tangzhong

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film. Please see here.

Bread dough

Place all the cooled water roux and all the ingredients listed under dough into a mixer except for the butter and the matcha powder. Mix until all the ingredients are together, it will slightly sticky.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be sticky.

In a small bowl weigh the matcha and add 1 to 1 ½ tablespoon of water and make a thick paste. Remove the dough from the mixing bowl and weigh 250g of dough . Add matcha paste to the dough and knead well until all the matcha is incorporated into the dough.

Place the doughs into 2 separate bowls. Cover and let it proof until the size triple from the original size.

Now it is time to shape the dough…

Knock back doughs and weigh 330g of the white dough. Split into 4 small balls. Split the matcha dough into 4 little balls.

Flatten the ball white dough into a square and do the same with the matcha dough, using a roller pin. Layer the matcha dough onto the white dough and roll making sure that the air is removed and roll it like a Swiss roll. Twist the roll around it. Place the rolls in a Pullman pan with lid. Repeat with the remaining 3 balls of white and matcha dough.

Let the dough rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350F for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

If you enjoy this Asian inspired vread recipe using tangzhong method, please check on Sweet Milk Bread with Raisin or Pull-Apart Green Onion Bread recipes.

 

Did you know that green leaves for the production of matcha are placed in shade during growth in order to slow it? Moreover, during this process, there is a stimulation of chlorophyll production, turning the leaves into a dark green.

Thank you for stopping by Color Your Recipes…have a colorful week!




Rye Sandwich Bread

Simple recipe for Asian inspired rye sandwich bread using tangzhong or water roux method. The bread is cottony and fluffy and stays soft for days.

We love bread, and I love baking bread…and yes, I know that too much bread is not good, especially the ones that uses only white flour, therefore I try to balance them by using “healthy” flours in my bread baking trek. Honestly, I still like my white bread the best…you know what I mean…the ones that use only white flour…I know…somehow I still have to find a recipe that uses “healthier” flour and gives me the same texture of a white bread…

This recipe is pretty good, I incorporated rye flour into the dough. Because rye contains less gluten, it was expected that the dough will not rise as much…and indeed it did not. Nevertheless the texture was acceptable. I made two loaves, one we used as regular sandwich bread and the other I made them into toasts, which were great.

So if you care to add a bit of extra soluble fibers into your slice of bread, rye is a good alternative.

Ingredients:

Water roux or Tangzhong

  • 35 g bread flour
  • 175 ml water

Rye Dough

  • 400 g bread flour
  • 200 g dark rye flour
  • 90 g sugar
  • 7 g salt
  • 8 g yeast
  • 120 ml whipping cream
  • 90 ml water
  • 60 g butter (room temperature)

Method:

Water roux or Tangzhong

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film.

Rye Dough

Place all the cooled water roux and all the ingredients listed under rye dough into a mixer except for the butter. Mix until all the ingredients are together, it will slightly sticky.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be sticky.

Place the dough into a medium to large bowl. Cover and let it proof until the size triple from the original size.

Now it is time to shape the dough…

Knock back the dough and split into approximately 8 little balls and let it rest for 5 minutes on the counter.

Flatten the ball making sure that the air is removed and fold into thirds, then roll it like a Swiss roll.

Place the Swiss rolls into the Pullman (4 each) pan and let it rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350F for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

If you enjoy this Asian inspired bread recipe you might want to check on my Recipe Box under Bread.

 

Did you know that rye is a good source of soluble fiber? Rye contains lower gluten than wheat flour due to its higher levels of gliadin and lower levels of glutenin.

Thank you for stopping by Color Your Recipes…have a colorful week!




No-Knead Bread Two Ways…Stretch and Fold

This is a very simple way to make bread…no-knead using simply stretch and fold. The bread is light and loaded with air pockets.

I hope you all had a great Thanksgiving…the recipe that I am sharing today is very simple to put together, and come handy especially during holiday season as everyone is busy shopping and cooking…this bread can be stored in the freezer and ready to serve in a blink.

Before I start, have you ever heard of “stretch and fold” technique method of bread dough?

Well, this is a very simple technique where you literally stretch and then fold the dough. This is a super easy and simple method to accomplish great results. So, instead of the traditional physical workout kneading the bread dough, in case you do not use a mixer, you only gently stretch the dough and fold it to the center during the initial proofing stage.

I used the no-knead method and try them in both way…the conventional way, leave the dough until ready to shape and by incorporating the “stretch and fold” technique during the first hour of the proofing.

As you can see by the pictures below, adding a simple “stretch and fold” the bread has a better structure because the dough develops nicer gluten strands, therefore more air and larger air pockets.

Better flavor? To me it was hard to tell, but I love the idea of more uneven air pockets. And it was definitely easier to shape since the dough was kind of “self contained” after the stretch and fold technique was applied.

After this experiment, I sure will use this simple technique when baking no-knead bread. The ratio between water and flour used in this recipe was the same as used HERE, 80% hydration.

 

Ingredients:

  • 160 g water
  • 200 g bread flour
  • ½ teaspoon salt
  • ½ teaspoon yeast

Method:

Mix all the ingredients in a medium bowl.  The dough will be soft and very sticky. Cover the bowl and place in a warm place.

For the “regular method” you can read HERE, as for the “stretch and fold” method, during the first two hours “stretch and fold” every half hour.

How to “stretch and fold”: Using a wet hand, scrape a section of the dough (approximately ¼), lift and stretch it, then fold into the center of the bowl. Repeat 3 more times, ¼ at the time, 20 minutes in between.

After 4 sessions of “stretch and fold” let the dough rest for 10 to 12 hours.

When ready to bake, gently remove the dough from the bowl over a floured surface and split the dough into approximately 2 portions.

Fold the dough over itself and roll as you push out until elongated in the form of baguette. Repeat with the other dough.

Place the baguettes on a cookie sheet on a floured parchment paper. Dust the top of the baguette with flour and gently cover the baguettes with a plastic film.

Leave to rest for approximately 1 to 1 ½ hour or until almost double from its original size.

Preheat oven to 550F (or as high as your oven will permit). Place a pan with water on the bottom rack of the oven.

Use a sharp scissor cut the bread making diagonal marks of approximately 45 degree, make sure to tuck in the tips.

When ready to place the baguettes in the oven spray the baguettes generously with water. Let it bake for 5 minutes and repeat the water spray. Another 5 minutes in the oven and spray again with water and turn the pan around so the baguettes bake evenly. Let it bake for another 5 minutes or until the crust turns brown.

For the “regular method” I made two baguettes as for the “stretch and fold” dough I made one baguette and 4 small rolls.

I hope you enjoy this simple method for homemade bread.  For more bread recipes you might want to take a look here.

Thank you for visiting Color Your Recipes…have a colorful day!




Chocolate Layered Buns

This is a super fun recipe for Asian inspired chocolate layered buns. Don’t be intimidated by the number of steps. The buns are soft and fluffy with many layers of chocolate in between the dough…

These buns are fun to make…it seems more complicated than actually it is…I mainly used basic bread recipe with tangzhong and layered with a chocolate paste. You can roll, twist, layer…in another words play with the dough. I made two kinds of buns/rolls with the same “materials”.

The bread dough was done by the help of a mixer, and the chocolate paste was inspired from the recipe at Cookpad.

I better stop “talking” here, because this post is pretty long and is loaded with pictures…I hope they can help you to visualize the rolling, twisting and layering…

Ingredients:

Basic Bread

Water roux or Tangzhong

  • 225 ml of water
  • 45 g of bread flour

Dough

  • 650 g bread flour
  • 150 ml heavy cream
  • 80 ml milk
  • 7 g salt
  • 50 g sugar
  • 20 g dry milk
  • 10 g yeast
  • 40 g butter

Chocolate Layer

  • 15 g bread flour
  • 10 g corn starch
  • 10 g cocoa powder
  • 50 g sugar
  • 70 ml water
  • 10 g butter

Method:

Basic Bread

Water roux
Mix flour and water in a small saucepan. Cook over low to medium heat, stirring constantly until it reaches 65C/149F. The mix will turn to a paste and you can see the bottom of the pan. Remove from heat, cover with a saran wrap film over the paste and leave until lukewarm.

Dough

In the mixer, add all the water roux, and all the other ingredients, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a ball forms.

Increase the speed to “2” and let it mix for 10 minutes. The dough will be very sticky, and less sticky as the gluten forms.

Add the butter and mix for 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).
If the dough tears mix for another 5 minutes until you achieve the windowpane test. The windowpane test, demonstrated that the gluten is very well developed and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size. While the dough is proofing, make the chocolate layer.

Knock back the dough and split into 2 portions (approximately 600 g each) and let it rest for 5 minutes on the counter.

Chocolate Layer

In a small pot, mix all the ingredients together, except for the butter.

Bring the cocoa mix in a medium heat by continuously mixing. A thick paste will form.

Remove from the heat and add the butter. Mix until all the butter is incorporated.

Spread the chocolate paste on a plastic film of about 23 x 30 cm (9 x 12 in).

Place the chocolate spread in the freezer until time to assemble the bread.

Assembly

In this post I am showing two types of buns, the first one is layered and twisted. The second one the dough is rolled and presses with chopstick. Feel free to come up with your favorite way to layer.

Example One

Roll one piece of the dough out to form a rectangle of approximately 24 x 32 cm (9 ½ x 12 ½ in).

Place the ½ of the chocolate layer in one side of the rectangle. Fold in to cover the chocolate layer.
Roll it again into its original size.

Cut into the rectangle into half and place one half on top of the second one. Roll it until the initial size. Repeat the procedure again.

Roll onto a final size of approximately 18 x 35 cm (7 x 14 in). Cut into 32 strips.

Twist 2 strips together and roll it, forming a coil. Tuck the end of the coil at the bottom.

Arrange the buns in a 20 or 23 cm (8 or 9 in) round pan.

Cover the pan with a plastic film. Leave to rise in a warm place until the buns have double in size.

Brush the buns with egg wash just before baking.

Bake in a preheated oven of 350F for approximately 25 minutes.

Serve warm or at room temperature.

Example two

Roll the remaining piece of the dough out to form a rectangle of approximately 24 x 32 cm (9 ½ x 12 ½ in).

Place the ½ chocolate layer in the middle and fold into third. Roll the dough long side and fold into thirds.

Roll the dough onto a rectangle of approximately 24 x 32 cm (9 ½ x 12 ½ in). Roll the dough up, start at the wider side (Swiss roll fashion). Press the edge together to seal.

Cut the roll into 16 pieces.

Use a chopstick, press the chopstick in the middle with the open ends on both side of the chopstick. Remove the chopstick and bring the two edges together.

Arrange the buns in a 20 or 23 cm (8 or 9 in) round pan.

Cover the pan with a plastic film. Leave to rise in a warm place until the buns have double in size.

Brush the buns with egg wash just before baking.

Bake in a preheated oven of 350F for approximately 25 minutes.

Serve warm or at room temperature.

 

If you enjoy this Asian Inspired recipe for Chocolate Layered Buns, you might want to check on Matcha Swirl Sandwich Bread recipe.

 

Thank you for stopping by Color Your Recipes…have a colorful week!




Chia Milk Sandwich Bread

This is an Asian inspired recipe for a cottony, soft and fluffy sandwich bread. The bread has lots of “freckles”…chia seeds! This bread is great for sandwich or just as a toast.

As I promised last week, here is the recipe for the chia milk sandwich bread. This bread is truly light, cottony and stays fresh for a few days mainly because of the water roux technique and is widely used in Asian bakery. Apparently this “cooked” dough is able to retain more moist…I am not sure about the scientific explanation for it, but when comes to baking buns/sandwich bread I sure add the water roux (tangzhong) in my dough.

This recipe is pretty similar to your usual sandwich bread, only one extra step…and for me it is well worth it since the texture of the bread is much softer and lighter…

In this recipe I was able to bake 2 Pullman loaves, therefore all the stirring, mixing and kneading was done with the help of the Kitchen Aid mixer…please feel free to adapt according to your needs.

Oh! Since the texture of this bread is so soft and tender, it is great with peanut butter and jelly, egg salad…light stuff…if you know what I mean…

Ingredients:

Water roux or Tangzhong

  • 40 g bread flour
  • 200 ml water

Dough

  • 4 tsp chia seed in 250 ml water
  • 650 g bread flour
  • 10 g yeast
  • 7 g salt
  • 45 g sugar
  • 100 ml cream
  • 20 g dry milk
  • 40 g butter

Method:

Water roux

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film.

Dough

Soak the chia seed in the water for at least 30 minutes.

In the mixer, add all the water roux, and all the other ingredients, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a ball forms.

Increase the speed to “2” and let it mix for 10 minutes. The dough will be very sticky, and less sticky as the gluten forms.
Add the butter and mix for 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears mix for another 5 minutes until you achieve the windowpane test. The windowpane test, demonstrated that the gluten is very well developed and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

Knock back the dough and split into 2 portions (600 g each) and let it rest for 5 minutes on the counter. I end up with 1272 g of dough, and made 2 small buns with the 72 g of dough.

Divide each ball into 4 little balls. Flatten the ball and shape like a Swiss roll, flat again and roll it again like a Swiss roll. Repeat the same procedure with the remaining dough.

Place the Swiss rolls into the Pullman pan (23 x 10 x 10 cm or 9 x 4 x 4 in) and let it rise until almost 90% to reach the rim of the pan.
Cover the pan and bake in a preheated oven of 350F for approximately 30 minutes.

Remove from the oven and flip the bread into a wire rack to cool.

Slice the bread after is cool.

Store the bread in an airtight container.

If you enjoy this Asian inspired bread recipe, you might want to try Pumpkin Dinner Roll or Chinese Steamed Bun.

 

Did you know that chia seeds are from the mint family? And yes, they are the same seed used in the terracotta figurines. Chia seeds are a great source of omega-3 fat and fibers. This seeds are native of Mexico and Guatemala.

Thank you for stopping by Color Your Recipes…have a colorful week!