I love tangzhong bread (also known as milk bread). If you’re not familiar with that, it’s a type of soft bread that’s made with a roux or tangzhong. It just requires an extra step of making the tangzhong but the end result is a very lovely soft bread. I first posted about tangzhong bread here.
For a few years now, I’ve been using this recipe from Christine’s Recipes. It’s an easy chuck it all the in bread mixer recipe (at least for the first part). It does result in delicious and soft tangzhong bread. But when I came across the book, Milk Bread and Mooncakes by Kristina Cho, I wanted to give her recipe a try.
So her Mother of all Milk Bread recipe is a little more involved than the one I’ve been using. Cho’s recipe asks for the milk to be scalded. Whereas, previously I had just been adding the milk in straight from the jug. Also, when adding the cut-up butter, it asks to add it piece by piece, so that the butter is fully incorporated before the next piece is added. With the other recipe, I would cut up the softened butter and just toss it all into the bread machine. The dough is a lot less wet and sticky than the recipe from Christine’s Recipes.
So when I browsed through the book, a version of the milk bread that stood out was the Matcha and Black Sesame Marbled Milk Bread recipe. I had matcha powder but didn’t have black sesame. But there was also a recipe for a chocolate version of the Mother of all Milk Bread, which was just adding 3 tbsp of cocoa powder to the dough. So I thought, I could do a chocolate marble bread instead!
It’s essentially making one loaf of Mother of all Milk Bread and then one loaf of the chocolate milk bread version. Then divide the dough into several portions. Roll one ball of regular dough out. Roll one ball of chocolate dough out. Then place one on top of the other, tuck in the sides, then roll it up, like when making regular tangzhong bread.
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