Giraffe Patches Bread Loaf 长颈鹿花紋土司

When my blogger friend Fion and May told me about this popular Giraffe bread in FB, i was so excited and tried it out immediately ^_^.

This decorated bread loaf is quite easy to make, and it create great result !

Try to roll them into longer log. I admit that i didn't handled well the rolling, resulted uneven shape of bread loaf (one side taller and another shorter). Before cut, the shape look like bear paw, hehehe..

I didn't follow the original recipe using bread maker, instead i modified from Champion Toast recipe.

Giraffe Patches Bread Loaf 长颈鹿花紋土司

*for a 11cmx20cm (internal), non-stick Pullman tin

375g bread flour

35g sugar

1/2tsp fine salt

20g butter

1tsp instant dry yeast

250g fresh milk ( I use cold milk from fridge)

20g cocoa powder ( I use Valrhona cocoa powder)

15g fresh milk

Method

1.      Mix bread flour, sugar and yeast in the mixing bowl, mix well.

2.      In a stand mixer, add in salt and milk, mix into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture.

3.      Add in butter, then knead it using medium speed until it forms dough that shinny and smooth ( I use KA mixer, took about 20mins).

4.      Remove 230g plain dough, place in another clean bowl and set aside to proof till double.

5.      Add in cocoa powder and milk in remaining plain dough, continue run the mixer and mix well. Set aside to proof till double.

6.      Divide the plain dough, 1 portion x 71g (large), 3 portions x 53g(small) (depend the final weight and adjust accordingly).

7.      Divide the chocolate dough, 1 portion x 138g(large(), 3 portions x 115g(small) (depend the final weight and adjust accordingly).

8.      Use a rolling pin, roll chocolate dough to a flat oval shape, then roll it like swiss roll.  

9.      Use a rolling pin, roll plain dough to a flat oval shape. Place the chocolate dough on plain dough, cover the chocolate dough with plain dough and seal. Gently roll them into 24cm long log. Repeat till all finished.

10.   Divide each dough into two portions. First stack 3 small dough in the prepared loaf pan, followed by 2 large dough and top with the balance 3 small dough. Set aside to proof for another 30-45mins.

11.   Bake at a pre-heated oven at 180C for 10mins, tent the top with foil (to prevent further browning), continue bake for 15mins, then another 10mins with fan forced. Every oven is difference, please adjust temp and timing according to your oven.

12.   Once done, cool on wire rack before slice them.

Recipe reference to here, recipe by Sonia a.k.a Nasi Lemak Lover