Shaping the swirls into the loaf is much easier than shaping into wassants, although folding steps are the same.
Folded the dough into thirds and rolled out again. The same step I used to shape my croissants. Easier than shaping butter, at least the chocolate paste doesn’t melt easily. I might try green tea the next time.
I love these swirls. Esp chocolate swirls. I love chocolates. 😀
Recipe (adapted from Carol 老师的烘焙新手必備的第二本书）
I used dark chocolate 50g
plain flour 20g
cocoa powder 10g
corn flour 5g
egg white 1
Melt the chocolate and butter in separate bowl. Add milk and sugar into the flour mixture. Then add chocolate, butter and egg white (in sequence). Use the double boiler method, stir until the mixture thickens. Set aside to cool down. Roll into 18cm x 18cm square. Chill and use later.
bread flour 260g
cake flour 20g
1 egg (50g)
instant yeast 3/4 tsp
salt 1/4 tsp
Combine all the ingredients except butter until a dough is formed. Rub in the butter and continue to knead the dough until window pane stage. (elastic and smooth). Proof for an hour or until the dough increase double in size. Punch in the release air. Roll out the dough twice as big as the chocolate paste. Place the chocolate paste in the centre. Make a two folds and roll out again. Repeat the steps twice. (I used the same steps as how I shaped my croissants) The last time, roll into a big rectangle and cut into 3 strips and braid them into rope like shape. Put into the mould and proof 2nd time.
Milk egg wash and bake in preheated oven at 170d for 35mins. At 25mins, put aluminium foil on top to prevent further browning.