Breadmaker Soya Pulp Choco Swirl Loaf 面包机豆渣巧克力吐司

Should I name this bread as Cocoa 3 Bread? The cocoa stripes in the pattern of a numerical "3" in the middle of the bread was a mere coincidence.  Surprisingly, the pattern was quite symmetrical :D

This aromatic multigrain soya pulp sweet bread has a cocoa centre and a sunflower seeds sprinkled top drizzled with honey. Sound delicious, right? I like to munch on the sweet crust with burst of nutty taste :)

Yield: one loaf of 12x12x14cm

Bread weight: 497g

Raw dough weight: 520g

Breadmaker: Mayer MMBM12

Multigrains Soya Pulp

Bread added with multigrains soya pulp not only has the nice aroma of the beans, but also the aroma of pandan that was added during the soya milk making process.

These are the dried beans I used in the soya milk making.

The multigrain soya pulp and the milk.

Bread dough

Ingredients

130g cold fresh milk 冷鲜奶

20g condensed milk 炼乳

35g multigrain soya pulp 五谷豆渣

25g beaten egg 蛋液

35g raw sugar 黄砂糖

1/4 tsp salt 盐

20g cold unsalted butter冷无盐奶油

225g Prima bread flour 百龄麦高筋面粉

25g Prima superfine wholegrain flour 百龄麦超细全麦面粉

3/4 tsp instant dry yeast 即发干酵母

1 tsp cocoa powder 可可粉

Toppings

Some egg wash

2 tbsp sunflower seeds

1/2 tsp honey

Directions
1. Mix cold fresh milk, condensed milk and soya pulp. Keep in the fridge for about 15 minutes to lower the temperature.

2. Mix bread flour and superfine wholegrain flour in a bowl. 

3. Pour ingredients, except the cocoa powder, into the bread pan in the sequence as they are listed in the ingredients list.

4. Transfer the bread pan to the bread machine. Select "C-02 Sweet Bread" function, "500g" weight, crust colour, and activate it.

5. When the countdown timer read "1:30" h, a series of beeps can be heard. Pause the program by pressing the "Stop" button.

Take out the dough,

and remove the kneading blade.

6. Place the dough onto a floured surface. Flatten it with your palm to release the trapped air.

7. Divide the dough into 1/3 and 2/3.

Roll up the 2/3 portion into a ball, cover with a lid and set aside.

8. Add 1 tsp of cocoa powder to the 1/3 portion dough and knead it into a smooth dough.

Cover with a lid and let it rest for about 10 minutes.

9. Roll out the two doughs separately  into about a 1cm thick flat dough.

Flip over the plain dough, so the smoother side will be facing out when roll up.

Spray a little water over the dough surface.

Overlap the cocoa dough above the plain dough. Use a rolling pin to roll briefly to ensure good contact between the two layers.

10. Roll up the dough from both the shorter ends towards the centre.

To me, this method of rolling up the dough would better accommodate the turning pin protruding from the base of bread pan. 

Flip over.

11. Return the dough to the bread pan, spray some water, and press the "stop/start" button to resume proofing program.

12. When the countdown timer reads "0:52" h, press the "stop/start" buttom to pause the program.

As the decorating process needs a longer time, so I pause the program earlier.

Brush some egg wash over the top.

Arrange sunflower seeds over the surface evenly spread out.

Drizzle a little honey over.

Try to avoid the edge as I don't want the honey to get burnt at the sides.

Press the "stop/start" button to resume the proofing process.The baking process will start at "0:45"h.

13. Cover the window with a sheet of aluminum foil. This is to minimize heat loss through the window.

14. The bread is ready *\(^o^)/* 

 

15. Remove the bread from the bread pan and cool on a wire rack.

16. After the bread has cooled down completely, slice the bread and enjoy :)

Breadmaker Coffee Walnut Loaf 面包机咖啡核桃吐司

A simple bread maker baked coffee flavoured bread with crunchy walnuts chunks in the crumbs. Love the soft texture that can last for days :)

Bread weight: 487g

Raw dough weight: 505g

Breadmaker: Mayer MMBM12

Ingredients

2x20g pack Nescafé 3-in-1 coffee mix

55g hot water

120g cold fresh milk

25g raw sugar

1/4 tsp salt

20g cold unsalted butter

225g bread flour

25g superfine wholegrain flour

3/4 tsp instant dry yeast

Filling

20g walnuts

Glazing 

Some whipping cream/fresh milk

Directions

1. Roast walnuts in a preheated oven toaster for 5 minutes at 150 degree Celsius, or till fragrant.

Break the walnut into smaller chunks. Set aside.

2. Mix 3-in1 coffee mix with hot water.

After the mixture is well dissolved, add in the cold fresh milk. Keep the mixture in the fridge for about 20 minutes.

3. Pour the ingredients according to the sequence listed to the bread pan. Dig a hole at the top of the flour and pour the instant dry yeast in.

4. Select the "C-02 Sweet Bread" function, "500g dough weight", crust colour, and start the program.

This step is optional. You can choose to leave the dough undisturbed till the baking finish.

5. When the countdown timer read "1:30" h, a series of beeps can be heard. Pause the program by pressing the "Stop/Start" button.

6. Transfer the dough to a floured surface. Flatten it with your palm to release the trapped air.

7. Roll out the dough into about a 1.5cm thick flat dough.

Flip over the dough, so the smoother side will be facing out when roll up.

8. Spread out the walnut chunks evenly on the dough.

Press lightly to secure the walnuts to the dough.

9. Roll up the dough from both the shorter ends towards the centre.

To me, this method of rolling up the dough would better accommodate the turning pin protruding from the base of bread pan. 

Turn over.

10. Return the dough to the bread pan, spray some water, and press the "stop/start" button to resume proofing program.

11. When the countdown timer reads "0:47" h, press the "stop/start" buttom to pause the program.

Brush whipping cream or fresh milk over the top.

Press the "stop/start" button to resume. The baking process will start at "0:45"h.

12. Cover the window with a sheet of aluminum foil. This is to minimize heat loss through the window.

13. The bread is ready *\(^o^)/* 

14. Remove the bread from the bread pan and cool on a wire rack.

15. After the bread has cooled down completely, slice the bread and enjoy :)