You have to try this leopard milk bread recipe!
Feast your eyes on this!
Sonia from the blog, Nasi Lemak Lover, created this easy-to-follow recipe.
Here's what you need:
- 375g bread flour
- 35g sugar
- 1/2 tsp fine salt
- 1 tsp instant dry yeast
- 250g fresh milk ( I use cold milk from fridge)
- 20g unsalted butter, room temp
For brown patches
- 15g cocoa powder ( I use Valrhona cocoa powder)
- 10g fresh milk
For dark brown patches
- 6g dark cocoa powder
- 5g fresh milk
In a stand mixer, add in bread flour, sugar, salt, yeast and milk, mix into dough using low speed, kneads till smooth. Add in butter, then knead till dough is shinny and smooth. Remove 320g plain dough, place in another clean bowl and set aside to proof till double.
Add in cocoa powder and milk in the remaining plain dough, continue run the mixer and mix well.
Remove 205g then place in another clean bowl.
Add in dark cocoa powder and milk in the remaining chocolate dough, knead till smooth and set aside to proof till double.
Roll the dough into small balls.
Use a rolling pin, take a chocolate dough then roll into flat oval shape. Then roll it like a swiss roll.
Take a dark chocolate dough, use rolling pin roll into flat oval shape then cover with the chocolate dough, don’t fully cover.
Use a rolling pin, roll the plain dough that enough to cover the chocolate dough, wrap the chocolate dough and fully cover with plain dough.
Stack all dough randomly in the prepared loaf tin. Set aside to rise about 90%. Cover with the lid, continue to rise completely, takes about 1 hour.
Bake in a pre-heated oven at 180C for 30 minutes.
Once done, immediately remove bread from the tin and cool on wire rack before slicing.
Then, admire and enjoy!
Share this post to help others make this magnificent bread!
via sunny skyz
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