Recipe largely adapted from Ah Tze’s blog
Recipe for 65C Tangzhong
50g bread flour
1. Add flour to water in a pot, and cook on low-medium fire, keep stirring until it thickens into what looks like porridge and coating the back of your ladle. The whole process takes about 2 minutes so do not walk away! Set aside to cool.
300g bread flour
6g instant dry yeast
24g milk powder
30g unsalted butter
water as needed, add 1 tablespoon at a time!
6g unsweetened cocoa powder
6g water – I add more as it was too dry to form a paste
1. Add tangzhong and all ingredients except the water and butter in a bowl, gradually add 1/4 of the water and knead, watch the dough, if still too dry, add a tablespoon of water at a time until you get a soft pliable dough. Discard the balance of water. Add the butter at this stage and continue kneading until dough is elastic and pulls away from bowl. Divide the dough roughly into 3/4 and 1/4 portions. To the 1/4 portion, add in chocolate paste, knead until well-blended.
2. Cover both dough and proof until doubled in size.
3. Punch down the doughs, roll back into balls and rest for 10 minutes, covered.
4. Roll out the chocolate dough into a rectangle shape 18x12cm (7 x 5″). Roll the white dough into a rectangle shape 20x15cm (8×6″). Place the chocolate dough on top of the white dough and fold the extra 1″ white dough over the chocolate dough for all sides. The chocolate dough should be well inside the plain dough.
5. Pat it flat so that it’s easier to roll out next.
6. Roll the dough into a rectangle shape, and fold the dough in three lengthwise.
7. Turn the dough 90 degrees and repeat step 6. Roll the dough out into a rectangle and fold over into threes. Turn and repeat.
8. Finally, roll out dough into 30x20cm (12×8″). Cut it into three strips and plait it together. Place the dough into a greased load tin with measurement of about 8 x 4.5″. Cover with a damp cloth and allow to proof for another 30 mins or until 80% full.
9. Bake at 180C for 35-40 mins. Unmold immediately and cool on rack.