Chocolate bread - Yudane method - soft, fluffy and long fresh bread

April bakery Amber offers chocolate and fluffy bread, prepared according to the Japanese Yudane method. The original recipe comes from the blog Bake with Paws and here you will find more details on how to form the bread.< /p>

Yudane and Tagzhong  How to make bread that will be soft, fluffy and stay fresh for a long time? I recommend using the Yudane or Tangzhong (Water Roux) method. Both methods involve pre-cooking or infusing a small portion of the flour, which gelatinizes the starch. Thanks to this, the texture of the baked bread is soft, elastic and fluffy.

What are the differences between Yudane and Tangzong.

Yudane method

- we prepare with 20% flour from the recipe

- the ratio of flour to water is 1:1

- brew the flour with water at about 90°C

- we use the scalded dough after a minimum of 4 hours (or overnight, storing it in the fridge)

Tangzhong Method (Water Roux)

- we prepare with 7% flour from the recipe

- the ratio of flour to water is 1:5

- the dough is cooked over low heat until it thickens to a paste/gruel consistency

- we use the cooked dough immediately after it has cooled down (or after the night, storing it in the fridge)

You can read more on Ania's blog  Kitchen doors

Ingredients

YUDANE CAKE

70 g of wheat bread flour (I used type 750 - about 13% protein)

70g of boiling water

RIGHT DOUGH

280 g of wheat bread flour (I used type 750 - about 13% protein)

18g cocoa powder

12 g of fresh yeast

36 g cane sugar

5g of salt

8g powdered milk

26 g room temperature butter

1 large egg - 45 g of a beaten egg for the dough, the rest for brushing

140 g whole milk plus 20 g to be added during kneading if the dough is too dry

cake mold measuring approximately 21 x 12 x 11 cm 

Execution

YUDANE CAKE

Pour the flour into a bowl and pour boiling water over it. Stir with a spoon until a dough forms. Wrap in cling film and refrigerate for at least 4 hours, preferably overnight. Remove from the fridge 30 minutes before use to let the dough return to room temperature.

MASTER CAKE

Put all the ingredients (except the butter) and the Yudane dough torn into pieces into the mixing bowl. Mix and knead on low speed for about 5 minutes. When the ingredients are well combined, without stopping kneading, add the butter piece by piece. Continue kneading for about 10-13 minutes until the dough is smooth and elastic. Leave the kneaded dough in the bowl, cover with a cloth and leave to rise in a warm place for 45 - 60 minutes or until it doubles in size.

Pun the risen dough with your fist to release the air and place it on a lightly floured countertop. Divide the dough into two equal portions and shape them into balls. Roll out each ball into a cake, then roll it into a roll, roll it out slightly and roll it up as well - instructions in the pictures. Place the formed dough in the mold, cover and leave to rise for 30 - 45 minutes.

Preheat the oven to 190°C (top - bottom). Brush the dough with the remaining egg before baking. Bake for 25 - 30 minutes. After baking, remove from the mold and cool on a grate.

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