Braided Chocolate Bread


This week’s experiment : Braided Chocolate bread with #TangZhong #Method also named as #WaterRoux

Basically, the TangZhong method is to mix 1 part of bread flour with 5 parts of water (by weight) at 65°C (149 °F) to form a paste/wet dough. At 65°C, the gluten in the bread flour and water mixture would absorb the moisture and become leavened. Thus, when the TangZhong is added into other ingredients of a bread dough, it will be heightened and produce fluffier bread.

Whisk together the water and the flour until the mixture is well blended and lump free.
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 up and remove immediately from the heat. If you are continually stirring, the mixture will start to have “lines ” (gluey and starchy) and then it is done
Transfer to a bowl and keep in the fridge for at least 1 hour and after completely cool down you can start using it.

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