The leopard print bread: A fashionista’s must-have confection

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Looking for something with a little more pizzazz to bring to your weekly get-together? Look no further; this leopard-print bread posted by YouTuber Vanessa Vie is probably one of the most fabulous-looking creations your friends will ever witness. The secret ingredient: bamboo charcoal powder, which allows you to create the darker rings around the chocolaty spots in the dough.

Here are the ingredients, converted from the metric measurements of the original recipe:

1 1/2 cups flour
7 tsp. sugar
1 tsp. instant yeast
1/2 tsp. salt
1 1/2 cups milk
4 tsp. unsalted butter , room temperature
3 tsp. cocoa powder
1/2 tsp. food-grade bamboo charcoal powder

In a large bowl, mix the flour, sugar, instant yeast and salt. Pour in about 1 full cup of milk, and stir. Start kneading the dough once it becomes solid enough, and add in the butter as you go. Keep kneading for about 20 minutes. Set about 1 1/4 cups of the dough aside for proofing for about an hour.

Meanwhile, grab the remaining dough and add in the cocoa powder and a very small amount of milk to hydrate it a little. Knead it together to create a ball of chocolate dough. Try not to eat it! Now remove a little under 1 cup of that dough and set it to proof for an hour as well. Combine what’s left of the dough with the bamboo charcoal powder and a little more milk. Knead it and let it proof.

This is where it gets a little complicated: Divide the chocolate dough into two larger pieces and five smaller pieces. Adjust accordingly. A similar process is required for the charcoal dough: two larger pieces and five smaller pieces. Repeat the process for the plain dough. You should now have seven pieces of each. Add a little to each piece to use up all your leftovers, if any.

Roll the chocolate dough pieces into cylindrical shapes, approximately the length of your baking pan. Next, roll the charcoal dough into large ovals that you will then wrap around the chocolate cylinders. The charcoal dough does not need to completely encompass the chocolate dough. Roll the plain dough into ovals that you will wrap around the existing chocolate-charcoal wraps. This time, it’s important to make sure none of the chocolate or charcoal dough sticks out from under the plain dough.

Roll each full cylinder to double the length of your greased bread pan, then cut it into two pieces. Pile up all the half cylinders in your pan, and wait until they rise to about 90 percent of the pan’s size. Close the lid on the pan, let sit for an hour, then bake for 30 to 35 minutes at 180 degrees Celsius, fan forced.

Now all that’s left for you to do is slice your cake open and enjoy your friends’ oohs and aahs as they discover its fabulous pattern. Mission accomplished!

Watch the video below to get a better idea of the process.
[video_player]

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