Preparation Time: 120 minutes
Servings: 8 persons
250g Uni-President My Day Home Made Series Bread Flour
25g Milk Powder
25g Full Egg
3g Instant Dry Yeast
6 Egg Yolks
60g Uni-President My Day Home Made Series Bread Flour
40g Salad Oil
25g Cocoa Powder
6 Egg White
Preheat the deck oven with upper heat at 170°C and lower heat at 190°C.
In a stand mixer, add all ingredients and mix to combine. Scrape down the sides and continue kneading until the dough is smooth and elastic.
Cover the bowls with cling wrap to allow the dough to perform its rise (for about 60 mins at 28°C room temperature).
Tip: Keep the skin of dough moisturized by spraying some water.
Divide the dough into 2 equal pieces (about 120g) and shape into a ball.
Cover with cling wrap and let it rest for 15 mins.
Lay a parchment paper in a baking tin / bread loaf pan
1. Roll out dough
2. Flatten dough
3. Shape dough into a log
4. Place dough in bread loaf pan
Allow dough to perform its final rise (for about 50 mins or until double in size, in a closed environment)
Prepare the batter 30 mins into proofing.
In a bowl, add sugar, salt, salad oil and milk. Heat at 70°C. Then, add cocoa powder and bread flour. Mix to combine.
In 3 additions, fold in the egg yolk till the batter is evenly combined.
Stir the egg whites and sugar until wet foaming (barb-shaped).
Fold in 1/3 meringue and stir the batter. Then, fold in the remaining meringue.
Pour 260g of mixed batter into the baking tin (on top of the dough).
Bake at 170°C/190°C for 15 mins. Cut into half and bake at 150°C/180°C for another 25 - 30 mins.