Chocolate Bread That You Can't Stop Eating | Bake With Me скачать в хорошем качестве

Chocolate Bread That You Can't Stop Eating | Bake With Me

Today, we're making a fluffy and decadent chocolate bread. Using a tried and true Japanese milk bread recipe for a base, this is a simple and easy recipe that is perfect for beginners and anyone who loves chocolate. Watch the video for more! #tangzhong #biga #chocolatebread References Shokupan:    • How to Make Perfect Japanese Milk Bread | ...      • The Science of a Japanese Milk Bread: A Sh...   Tangzhong Yudane:    • The Ultimate Guide to Tangzhong | The Scie...      • Why the 1:5 Flour-Water Ratio of Tangzhong...   Baking Pan 28x18x4.5 cm3 Ingredients weight % Total Flour 380.0 100.0% Hydration 280.4 73.8% Tangzhong Rice Flour 20.0 5.3% Bread Flour 75.0 19.7% Boiling Water 140.0 36.8% Biga Bread Flour 150.0 39.5% Water 75.0 19.7% Instant Yeast 1.0 0.3% Final Dough Bread Flour 135.0 35.5% Sugar (Sucrose) 23.0 6.1% Milk 70.0 18.4% Butter 25.0 6.6% Salt 6.5 1.7% Total Fat 23.0 6.0% Milk Water Replacement 25.0% Total Dough 720.5 Divided by 8 90.1 Chapters: 0:00 Opening 1:18 Tangzhong/Yudane 2:30 Biga 4:16 Final Dough 10:42 Preshaping 14:22 Shaping 17:10 Glazing 19:10 Baking 19:32 Bread