My still not so successful chocolate swirl bread. Seeing the beautiful bread HappyHomeBaker has attempt and with her generous tips, I gathered enough courage to try again. It isn’t a beautiful swirl as it isn’t even but at least now I dun hv the chocolate paste oozing out problem, it’s more manageable. I need to improve on the folding method. The outer layer is too crisp, oven temperature is too high so I will hv to reduce the oven temperature 10 degrees more, and I took 30 mins to bake it. I am also wondering if I could leave the loaf in the breadmaker to bake a bigger loaf, meaning after 1 1/2 hrs of proofing, quickly roll out, place in the chocolate sheet and put back into the breadmaker to do 2nd proof and bake?
My loaf tin is too small to accomodate the dough so I use the extra and roll it up like a swiss roll. The chocolate sheet is too thick hence you see the big swirl and I shld have also roll the dough longer so I could hv a few more round.