Breads (Yeast) - Loaves
Chocolate Soft Bread (Yudane Method)
July 16, 2020
| Recipe by Bake with Paws
I received several enquiries for a version of the Chocolate Soft Bread using instant yeast after the Mocha Soft Sourdough Bread I posted last year.
I made this bread for kids so I didn't add any instant coffee powder. You can add coffee powder to make it into Mocha Bread.
This bread is fluffy, soft and moist. It seems to stay fresh longer than most other ordinary homemade breads. Yudane method is quite similar to Tangzhong (water-roux) method. Both methods are scalding method. For the Yudane method, boiling water is used to scald the flour instead of cooking over the fire. Please click here to see the differences between Yudane vs Tangzhong Method.
I have other Yudane Method recipes that you may like to try too. Yudane Method Bread recipes.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.
Recipe - Chocolate Soft Bread Loaf (Yudane Method)
Yields: 2 small loaves in a 450g Loaf Pan
INGREDIENTS:
Yudane Dough:
70g bread flour (I used Japan High Gluten Flour)
70g boiling water
Main Dough:
280g bread flour (I used Japan High Gluten Flour)
18g cocoa powder
1 1/2 tsp instant yeast (can be reduced to 1 tsp)
36g (3 Tbsp) brown sugar
1 tsp salt
8g (1 Tbsp) milk powder
26g butter, room temperature
45g egg, whisked (from 1 egg and balance reserve for egg wash)
140g full cream milk (whole milk), reserve 20g to be added in later if too dry.
Egg Wash:
Balance from the above 1 egg + 1/2 tsp water
Utensil:
450g loaf pan (21.3 X 12.2 X 11.5 cm / 8.4" X 4.8" X 4.5")
METHOD:
Yudane Dough:
- Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.
- Cling film and place in the fridge for at least 4 hours or overnight.
- Take out from the fridge 30 minutes before using to return to room temperature.
Main Dough:
- Put all ingredients together (except butter) and including yudane dough (tear into pieces) into the bowl of a stand mixer. Mix with paddle attachment for 2 minutes or until all incorporated. Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue kneading for another 10 - 13 minutes or until the dough comes together, become elastic, smooth and reaches window pane stage. I noticed that it is harder to achieve a very thin window pane with Yudane method dough. It could be due to the gelatinization of its starch. It is fine if your window pane is not very thin as long as you have kneaded the dough long enough. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
- Let the dough rise in a warm place for 45 - 60 minutes or until doubled in size. I usually left it in the same mixing bowl and covered.
- Shaping:
- Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions.
- Form each portion into a ball.
- Flatten with rolling pin.
- Roll the dough like a swiss roll into a log.
- Flatten the log with rolling pin as shown.
- Roll up the dough again like a swiss roll until a small log is formed.
- Place all the dough in the prepared loaf pan.
- Let it rise for another 30 - 45 minutes or until dough rises to the rim of the pan.
- Preheat the oven to 190C (top and bottom heat) or 170 (fan-forced mode) 10 - 15 minutes before baking.
- Brush with egg wash and bake in a preheated oven for 25 - 30 minutes.
- Remove bread from oven and let the bread cool completely on a rack before slicing.
GENERAL NOTES:
GLUTEN DEVELOPMENT & WINDOWPANE TEST
Gluten forms when flour comes in contact with water. Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread. This makes your bread trap air and rise.
Gluten in dough can be developed by autolyse, resting, kneading or folding.
The windowpane test is used to determine whether the dough has been sufficiently kneaded. By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane. If you are able to stretch the dough paper thin and translucent without tearing, then the gluten is fully developed. However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.
However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily. For example low hydration and low fat dough. For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting. Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken. Some of you may have experienced the dough breaking during the second proofing. It is because the dough is over kneaded.
The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).
From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.
KNEADING TIME
For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
FLOUR
The right flour plays a very important role in bread making. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. The protein content is around 12 - 13%.
HYDRATION
The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.
PROOFING
Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.
If you are unable to judge by just looking at the dough, you can do the finger poke test:
- First Proofing:
- Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger. If it bounces back immediately without any indentation then it needs more time.
- If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.
- If it bounces back just a little, then the dough is ready to be punched down and shaping.
- Second Proofing:
- Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
- If the indentation stays and it doesn’t bounce back, it means it has been over proved.
- If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
- There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.
WRINKLE TOP OR SHRINKING
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until it rises 80 - 90% in size or is slightly below the rim of the pan.
BAKING TEMPERATURE & TIME
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
Labels:
Breads (Yeast) - Loaves,
how much coffee powder could you use?
ReplyDeleteHi, thank you for asking. You can see from my Mocha Soft Sourdough Bread link that I posted above. However, it is about 1 sachet (1.7g) instant coffee (I used Nescafe), add more if you prefer strong coffee flavour.
DeleteCheers :)
Hi, are you using KA mixer? What speed did you use to reach windows pane? Thanks
ReplyDeleteYes, the heavy duty model. I used no. 2. But, when I saw the dough was too slow to come together, I turned to no. 3 and then no. 4 for about a minute, then turned back to no. 2.
DeleteCheers :)
Hi.. how long can the yudane dough can kept in the fridge?
ReplyDeleteHi, thank you for asking. Maybe 2 -3 days. I never experimented for keeping more than 2 days.
DeleteCheers :)
Hi, can I add chocolate chip in and how much can be added?
ReplyDeleteHi, additional adding chocolate chip or replacement of cocoa powder?
DeleteI never experimented with chocolate chip in this recipe. Sorry, I do not know how much should add. You can add, but just don't know how much.
Cheers :)
Do I have to reduce the cocoa powder when I add instant coffee powder so that the total weight is still 18g?
ReplyDeleteHi, Thank you for asking.
DeleteYes, you should reduce the cocoa powder to get the total weight of 18g.
Cheers :)
Hi, anything I should take note if I’m using hand knead Instead of stand mixer?
ReplyDeleteHi, thank you for asking. To be honest, I never tried hand kneading before. Just do the method and way that you know ya. Cheers :)
DeleteHI, Can Yudane and Tangzhong bread receipt be changed to sourdough one?
ReplyDeleteHi, thanks for asking. Yes.. I have this recipe in sourdough. But, I added coffee powder to Mocha sourdough soft bread. Please omit coffee powder for chocolate soft bread.
DeletePlease click this for recipe:
https://www.bakewithpaws.com/2019/06/mocha-soft-sourdough-loaf.html
Cheers :)
Hi,
DeleteThank you for your sharing.
I am curious that how I can convert your other receipts into sourdough one?
Because I only use sourdough for making breads.
Thank
Hi, I have plenty of Soft Sourdough Bread recipes in my blog. You can search under CATEGORIES at the side bar or RECIPES on the top bar.
DeleteCheers :)
Hi, this looks amazing! I’d love to make it for my grandchildren, but only have 9 x 5 non stick and 8 x 4 inch cast iron pans. Do you think one of these would work? Hi f so, which would you suggest? Thank you for your time and fantastic recipes!
ReplyDeleteHi, thanks for asking. This recipe should work for both of your pans. 9X5 inc pan will be slightly shorter and 8X4 inc pan will be slightly shorter. I think non stick pan will be easier. No need to line the pan.
DeleteYou are most welcome and happy baking :)
Hi , Can I change butter to veg oil?
ReplyDeleteHi, thanks for asking. Yes of course you can.
DeleteCheers :)
Hi, is it available to replace butter with veg oil?
ReplyDeleteThanks
Yes, of course. Cheers :)
DeleteIs it possible to use this recipe to make buns instead? Would i have to adjust the baking time? You mentioned before that the milk powder can be omitted, how would it affect the bread?
ReplyDeleteHi, thanks again for reading this recipe.
DeleteYes, you can make into buns. The baking time should be around 20 mins for pull-apart buns. For separate buns, should be around 15 mins.
You mentioned before that the milk powder can be omitted, how would it affect the bread?
Just the aroma and not much different.
Cheers :)
If I don't have milk poder, what would be the substitute for that? Or can I skip it?
ReplyDeleteHi, Thanks for reading this recipe and your question. You can omit milk powder is fine. I added just to get more milky flavour.
DeleteCheers 😊
Could I use heavy cream instead of milk for extra richness?
ReplyDeleteHi, thanks for reading this recipe. You can but maybe small about like 20 - 30g. This bread is quite moist because of the yudane method. Adding more fat may affect the texture of the bread.
DeleteYou can try and play around with it.
Cheers :)
Hi, can I use chocolate milk instead of normal milk for more chocolaty bread? Also, can increase the sugar amount for more flavourful? Thanks
ReplyDeleteHi, thanks for reading this post. Yes, of course you can. Most of my recipes use less sugar. Please go ahead and add more if you like.
DeleteCheers :)
Thanks again for your reply! Usually, how much more of the sugar can be added so that it won't affect the bread texture?
DeleteMost welcome :) Maybe another 10g to 15g more?
DeleteThanks again! Another question, how to have consistent proofing time if baking 2 loaves of bread? As, the first loaf will ended up proofed faster. Any tips to share? :)
DeleteYou are most welcome. Maybe you can place the first loaf in the fridge first once you done shaping. Then take it out to proof in room temperature when you done with second loaf shaping.
DeleteI usually don't bake two loaves. Just an ideal.
Cheers :)
Thanks for the tips! :)
DeleteMost welcome and happy baking :)
DeleteThank you for this recipe! I used this in an attempt for making a copycat version of the 85 Degrees Chocobun with chocolate chip cream cheese filling and it turned out great, but I was wondering if you had any suggestion for storing the finished buns?
ReplyDeleteHi, thanks for trying this recipe and your kind feedback. I usually left the bread on the counter (RT: 27 - 30C) for about maximum 2 days. Since you have cream cheese filing and may not be good idea to leave on the counter for long.
DeleteCheers :)
Hi. 45 g of egg is for egg wash or to put in main dough
ReplyDeleteThankyou
Hi. 45 g of egg is for egg wash or to put in main dough
ReplyDeleteThankyou
Hi, thanks for reading this recipe. 45g is under the main dough ingredients, to be added in the dough. If you have balance, then use the balance for egg wash. Otherwise, please crack another egg for egg wash.
DeleteCheers:)