|Soft and spongy chocolate layer bread|
Another unfortunate thing is I failed at replicating my childhood memory. It turned out to be...really ugly. I couldn't get the bread to contain its shape when I put them in the oven. So on my second batch, I cut the dough into nine pieces and baked them in a brownie pan. They retained their shape! And they have a softer texture than the ones baked individually.
|Was intended on making 'squared' bread|
For the recipe, I used the tang zhong dough I shared previously on my blog. Follow the link and follow the recipe until after the first rise. Then follow the recipe below to make the chocolate block.
To make chocolate layers, you will be folding the dough and chocolate block together like you would be doing to make croissants. So what you do first is roll out the bread dough into a rectangle, place the chocolate block in the middle, then take 1/3 of the dough and fold over the chocolate. Take the left side of the dough and fold over to the right. Now it looks like a book--one where you would flip the page from right to left. Rotate the dough 90 degree South, so the book opening is facing you.
Use the rolling pin to flatten the dough, and repeat the folding process.
After giving the dough two folds, you can either cut them up into squares and place them in a brownie pan OR follow this blog for more twistful ideas.
Last bake the bread in the oven for 15-20 minute, and enjoy!