Orange & chocolate Tangzhong loaf
F O R M U L A
(For a loaf tin size 20 x 10 x 8 cm) Orange Tangzhong 25 g bread flour 125 g fresh orange juice Dough 220 g bread flour 60 g durum wheat semolina 60 g sugar 5 g milk powder 5 g dry yeast 4 g salt 50 g egg (1 medium egg) 30 g whipping cream 27 g whole milk 95 g Tangzhong 5 g vanilla extract 25 g softened butter Orange zest 3 tablespoons of pure cocoa powder
M E T H O D
For the orange Tangzhong. In a pan, dissolve flour in orange juice. Heat over medium heat stirring continuously until it thickens. The ideal Tangzhong temperature is 65ºC, it must not boil! Remove from heat, transfer to a bowl, cover with a cling wrap and let it cool. For the dough. Sift flours. In the bowl of your stand mixer, add all ingredients except butter and chocolate. Place the hook attachment and knead during 10 minutes (starting at low speed and increasing the speed progressively until reaching a medium speed, 4 for a KitchenAid). Then add the softened butter and keep kneading at medium speed during 10 more minutes until the dough is smooth and elastic, but does not stick to the bowl or to your hands. Divide the dough in 2 equal parts (you’ll have to weigh the dough). Put one of the parts back into the stand mixer and add the cocoa powder dissolved in a bit of water. Knead during a couple of minutes until cocoa is completely integrated. Weigh the cocoa part and remove some dough (both doughs must have the same weight). Transfer each dough into a different bowl, cover and let it proof at room temperature (around 24ºC) until it doubles in size (about one hour).
Deflate each dough, divide it in 3 equal parts (to get 3 parts of orange dough and 3 parts of cocoa dough) and preshape each part into small balls. In a surface dusted with flour, place a part of orange dough next to a part of cocoa dough.
Roll them out with a rolling pin into a rectangular shape (of the tin size).
Fold 1/3 from right edge to the middle, then 1/3 from the left edge to the middle so that both colors overlap.
Roll out into a rectangle of the tin size (you can cut the edges to get a perfect shape).
Roll into a cylinder.
Put it in the tin (previously greased with butter) with the seal facing down.
Repeat the operation with the rest of the dough to get 3 cylinders. Let the dough proof at room temperature until it reaches the edges of the tin. Brush with whisked egg and bake in a pre-heated 180 ºC over during 25 minutes.
Remove from the oven and place the loaf on a rack once it has cooled down.
You can rip the loaf with your hands to get this fluffy cotton-like texture.
Or use a bread knife to get a beautiful cut similar to a marbled cake!
Enjoy!