Tuesday, May 25, 2010
Choco Raisins Hokkaido Milk Loaf
From the previous experience of making Two Tone Hokkaido Milk Loaf, it's time to do the adjustment. I decided to halve the recipe for testing. I was not pleased about the color of chocolate part last time so I put more about 1 tsp of chocolate emulsion after the kneading process almost done. Besides of increasing amount of chocolate emulsion, I followed the original recipe by using bread flour, cake flour but my bread flour was not enough so I added more all purpose flour about 30 g. to substitute bread flour and I used evaporated milk instead of milk. The time I was waiting for the 1st proof the bread was raising beautifully. At this point it made me more confident of the good result.
Again during baking time, the great smell of chocolate flavor made me could not wait to taste it. But the end I was not the 1st one who eat the bread ... guess who? Of course must be my hubby who always fancy everything about chocolate and raisins :)