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: 520gBreadmaker: 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.
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
Some egg wash
2 tbsp sunflower seeds
1/2 tsp honey
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.
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.
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.
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.
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 :)
Hi Ms Goh,ReplyDelete
Thank you for sharing your recipes. I would like to try this bread but I don't have multigrain soya pulp, can I replace it with something else ? If yes, replace with ?
Thank you very much in advance.
Hi Sharon, you can replace the 35g soya pulp by 20g of cold fresh milk.Delete
Hope you'll like the recipe :)
Ok Noted. Thank you :)ReplyDelete
Hello there :)ReplyDelete
What's the setting if I use a mixer instead of a breadmaker? I have been kneading it for almost 20 mins and the dough still won't form... :(
Oh Cindy, so sorry to hear that 😳 I do not have a mixer, so can't give you good directions on using a mixer to knead. But from my experience, the dough should form after about 5 to 10 minutes of mixing. If the dough still could not take shape after about 10 minutes of kneading, add in bread flour tsp by tsp at interval of about 1 minute, till the dough starts to take shape. The type of bread flour and the wetness of the soya pulp may cause the deviation in measurement. Hope this info helps 😊Delete
Hi, I just bought this MMBM12 and immediately i start tried your recipe, encountered 2 issues :ReplyDelete
1) Dont know why my dough is very sticky when i took out from the pan, so was very difficult to handle.
2) The cocoa portion i used Valrhona cocoa powder, could not get the cocoa colour so in add in more powder, the more I add the dough get stickier
I saw other bread recipe which you use Whirpool bread maker machine using the bake function, can i use the same recipe in this Mayer machine ? but doesnt seems like the Mayer have bake function only.
Hi Hoay Lean, usually the sweet dough would have a stickier dough due to the higher quantity of sugar. The outer layer of the dough is drier and easier to handle than the inner layer. In other words, the outer layer is like a skin protecting the stickier inner dough. So when I handle the dough, I would try not to upset this structure too much. Wearing gloves to handle the dough also can minimise the stickiness problem.Delete
Regarding the cocoa powder, as the powder contains fat, adding too much of it may weaken the gluten in the dough, making it sticky to handle. I’m assuming your cocoa powder does not have sugar in it.
To my knowledge, the Mayer BM does not have baking function like Whirlpool BM. The “Roast” function of the Mayer BM should be quite similar to “Bake” function, but I didn’t try it out. Whirlpool BM does not allow the user to pause the program, so I have to knead using the “Dough” function, after shaping, then select “Bake” to bake the dough.
If you’re going to try the Whirlpool bread recipes in Mayer BM, you can use the method mentioned on this page of the recipe. That’s mean you knead the dough, pause the program, shape and return to the BM, and resume the program.
Hope my explanation is clear to you :)
Thanks Miss Goh, just realised i duplicated posted my questions, so sorry please ignore my duplicate questions posting.Delete
My observations, my outer layer is also sticky not like yours in the photes where i can see an obvious skin is protecting.
When i roll the dough with rolling pin, the whole dough just stick on my marble table. I have to use scrapper to scrap it up, i try not to pull the dough too hard and breaks the gluten. Then after i stack the chocolate and plain together and roll both end to center and flip over, the whole bread like collapsing and put into the baking pan, the surface is so wet.
Just wondering, after I paused the machine at 1:30, it took me sometime to roll into oblong shape and make the chocolate dough due to the dough stickiness before i put back the dough back into the pan and resume the BM, will this affect the bread quality (because my bread doesnt brown and cook thru)
I will try to see if the whirpool bread recipe in Mayer BM, i noticed Whirpool baking is about an hour but Mayer BM baking only starts at time 0:45 which means it will only bake for 45 mins.
Sorry for my long queries. I am new to baking bread.
Hi, from your description, it seemed that your doughDelete
maybe too wet. The amount of liquid contained in your soya pulp may affect the wetness of your dough. You may have to reduce the milk quantity by 10 to 15 g if you’re going to try this recipe again. If the dough is dry, slowly add this reserved quantity of milk after about 5 minutes.
If your dough is too wet, the bread would not be able to bake to golden.
Although there’s a difference in baking duration, both machines were able to bake the bread well :)
Thanks you so much for your advice, you are so good can also explain why I have underbake pale colour bread.Delete
Actually I don't have the soya pulp, so I follow your previous advice replace by 20g milk. May I ask clarify, so dough is wet due to liquid amount and sugar content ? Btw why we put cold liquid and butter instead of room temperature. Can see some recipe using room temperature ingredients.
Thank you so much much... Have helped me so much and I learned more
Oh, the 20g of milk replacement was just an estimation. You can add a small amount of bread flour during kneading if the dough is too wet.Delete
All the liquid ingredients like egg and butter can contribute towards a wet dough. A wet dough, although stickier to handle, usually will give the bread a batter texture.
Usually I would use cold ingredients if I knead the dough in a BM. The BM motor would generate heat during kneading, so the cold ingredients would prevent the temperature from going too high. Yeast works well in temperature around 26 to 27C.
I would use rom temperature ingredients if I hand-kneading the dough.
Just bought the machine last friday and immediately tried your receipe but have some issues, need your help to advise :
1) After the 1:30 took out the dough but it was very sticky unable to handle with my bare hands
2) For the cocoa portion I add in Valhrona cocoa powder but could not get the colour so I add in more, the more i add the stickier the dough is, why ?
3) saw some of your recipe using Whirpool machine bake function, can i use the same recipe and bake in Mayer machine and which function should I use ?