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Tuesday, 22 July 2014

Hokkaido Mocha Milk Loaf 北海道摩卡牛奶吐司

Coffee alone is unable to bring out its aroma in a bread. However, with the addition of cocoa powder and bakes in a milk-rich bread, they make compatible partners in taste. The mocha aroma started to linger when kneading started ... till the loaf has been baked.
A lavish spread of butter on a lightly toasted mocha slice makes an heavenly slice for tea break ^^

Yield: One 20x10x10 cm loaf


3 tsp instant coffee powder 即溶咖啡粉
2 tsp cocoa powder 可可粉
1 tbsp hot water, about 7g 热水

120g fresh milk 鲜奶
60g whipping cream 动物性鲜奶油
20g condensed milk 炼乳

280g bread flour 高筋面粉
20g top flour 低筋面粉
25g egg, beaten 蛋,打散
40g fine sugar 细糖
1/4 heap tsp salt 盐
1 tsp instant dry yeast 速发干酵母

30g softened unsalted butter 无盐奶油, 软化

1. Mix instant coffee powder, cocoa powder and hot water into a paste.

2. If you are using cold milk, keep warm the fresh milk, whipping cream and condensed milk in a rice cooker for 10 minutes.

3. Pour all the dry ingredients into a mixing bowl, except the butter. Mix well.

4. Pour the mocha paste from (1) into the  milk mixture from (2), and mix well.
The temperature should not exceed 38 degree Celsius in order not to affect the yeast.

5. When the mocha mixture has reached around 37 degree Celsius, pour it together with the beaten egg, into the flour mixture in (3). Stir in one direction to mix the ingredients into a lump which pulls away from the wall.

6. Cover the dough with a lid and let the dough rest for 15 minutes. This allows the flour to absorb the liquid which would make kneading easier later.

7. Wear a pair of CPE gloves to handle the sticky dough. Start kneading the dough by slamming, pulling and folding, for about 10 to15 minutes, or till the dough become smooth and elastic.
The stickiness would reduce after about 1 to 2 minutes into kneading.
Slam and pull;


turn 90 degree and grab the other end;

repeat the process.

till you get a smooth texture.

8. Spread out the dough and apply softened butter to the dough. 

Picture for illustration 图片仅供参考

9. After incorporating the butter to the dough, grab one end of the dough and slam it against the work top. Fold in, grab the adjacent end and repeat the process.  Knead well for another 10 to 15 minutes till the dough can be stretched into a membrane.

10. Pull down the side of the dough and tuck into the bottom. Store the dough in a lightly greased mixing bowl. Spray some water and cover with a lid. Allow the dough to proof for about 1 hour, or till it doubles in size.

11. After the dough has double its size, transfer it to a floured work top. Press down to release the trapped air.

12. Divide the dough into 2 equal portions (about 300g each). And shape them into balls. Apply some flour onto the dough surface before placing in a bowl to rest for 15 minutes.

13. Flatten the dough and roll into a long flat dough. The width of the dough is about double the shorter end of the pullman's tin.

Flip the dough over with the smoother side facing down.

Fold in the two liking sides to meet at central line
Roll flat the dough and roll up the dough.

14. Place the dough rolls into a loaf mould lightly coated with butter.

15. Spray some water before allowing the dough to proof in a closed oven for about 60 to 80 minutes till the mould is about 90% filled .

16. Remove from the oven and apply a thin egg wash onto the dough surface. 
Preheat the oven to 170 degree Celsius  for about 10 minutes.

17. Bake the bread dough for about 38 to 45 minutes, at lower shelf of the oven, till cooked.

If the top gets brown around 30 minutes into baking, cover it with an aluminum foil.

18. Turn out the loaf onto a cooling rack  immediately after leaving the oven.

19. After the loaf has completely cooled down, slice it with a bread knife. Enjoy :)
当面包完全凉后,才切片享用 :)


  1. Replies
    1. Hi Cassandra Poh, sorry I dont own a BM, so can't give you a good advice on this. If your BM can take 300g flour - bread recipe, then I think it shouldn't have problem :)


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