Chocolate Spiral Bread (Sponge Method) 朱古力旋風頂角吐司(中種法)

After posting the recipe of Purple Sweet Potato Spiral bread (Sponge Method), a reader asked if it could be turned into chocolate flavor. I replied that the method would be the same but the purple sweet potato powder could not be directly replaced with cocoa powder without adjustment but I didn’t know exactly how much. To test out how much cocoa powder was required, I did several trials that same week and came up with two versions, one with Dutch process and another with unsweetened cocoa powder. In general the more cocoa powder the darker the dough color, but since the two types of cocoa powder being tested are of different color, the amount required would be slightly different. So keep an eye on which type you are using or else the color of the chocolate dough would be affected. I have also added more sugar to balance out the slightly bitter flavor of the cocoa powder. The texture of this bread is softer and less chewy than regular Pullman loaf bread such as Basic White Bread Pain de Mie (Sponge Method) and Basic White Bread Pain de Mie (Poolish Method) because of the inclusion of all-purpose flour. Kneading is done as long as the dough is smooth and elastic. Honey is added here for moisture and the bread will still stay soft even on the third day (if your bread could last that long).
上次分享紫薯旋風麵包(中種法)後，有網友問可否改成朱古力口味，EC回覆：做法是一樣的，但是可可粉和紫薯粉不是同等份量直接取替。為了確認份量，EC隨後的一個星期做了幾次試驗嘗試研究朱古力口味，最終做了鹼化可可粉和無糖可可粉作的兩個版本。整體來說，可可粉越多麵團顏色便越深，份量太多的話需加多點糖平衡可可粉帶苦的味道。由於兩種可可粉色澤不同，因此份量也有别，多了少了會影響朱古力麵團的顏色。配方中混入了少量中筋麵粉減低筋性，這款麵包會比一般的頂角吐司—如頂角白吐司(中種法)和頂角白吐司(液種法)—較柔軟和少嚼勁，麵團只需搓至光滑有彈性即可，不用打出手套膜。此外EC也使用了蜜糖保濕，麵包第三天吃(如果還有的話)仍能保持柔軟。

Please note that my North American brand loaf pan has the size of 9”x4″x4″, which is slightly bigger in capacity than the Asian brand 450g-toast box. Please multiply my entire recipe by 0.9 in order to adjust to a 450-g toast box.
注意EC使用的北美牌子帶蓋吐司盒尺寸為9”x4″x4″，容量比一般的450克(12両)吐司盒稍大。若使用450克吐司盒的話可把配方份量乘0.9倍。

Chocolate Spiral Bread (Sponge Method)
朱古力旋風頂角吐司(中種法)

For 9”x4”x4” Pullman loaf pan
9”x4”x4”帶蓋吐司模份量

Ingredients
For the Sponge
210 g bread flour
3 g instant yeast (I use SAF gold instant yeast)
130 g water

For the Final Dough
30 g bread flour
60 g all purpose or cake flour
60 g whipping cream
5 to 10 g water (reserve some to be added later)
21 g granulated sugar (I used organic cane sugar)
18 g honey
4.5 g salt
27 g unsalted butter, softened

For Use in the Chocolate Dough
8 g Dutch process cocoa powder
13 g hot water
(or 10 g unsweetened cocoa powder plus 16 g hot water)

材料
中種
高筋麵粉 210克
速發酵母/耐高糖酵母 3克
水 130克

主麵糰
高筋麵粉 30克
中或低筋麵粉 60克
淡忌廉 60克
水 5-10克(留起一些後下)
細砂糖(EC用有機原蔗糖) 21克
蜜糖 18克
鹽 4.5克
無鹽牛油(室溫放軟) 27克

朱古力麵糰用
鹼化可可粉 8克
熱水 13克
(或無糖可可粉10克加熱水16克)

Directions 做法

For the Sponge 中種
Add flour and yeast into the mixing bowl and stir well. Add water and mix with the stand mixer with the dough hook on for about 3 to 4 minutes until a shaggy dough is formed. Cover bowl with plastic wrap and let rise at room temperature for 1 hour then refrigerate for 12 to 18 hours.
***For same-day use, let dough rise at room temperature until tripled in size, around 3 hours.
把麵粉和酵母放在廚師機的攪拌盆中拌勻後加進水，裝上麵糰勾低速攪拌約三至四分鐘至麵糰略成形，蓋上保鮮紙讓麵糰室溫發酵一小時後放進雪櫃冷藏12至18小時。
***若即日使用的話可讓麵糰室溫發酵至三倍大，約三小時

For the Final Dough 主麵糰
Remove the sponge from the fridge. In the bowl of the stand mixer with the dough hook attached, combine the sponge and all ingredients of the main dough except the butter. Mix with low speed until the dough comes together. Raise speed to medium-low and knead until the dough forms a thick membrane when stretched. Add in softened butter and continue kneading with low speed until all the butter is incorporated. Raise speed to medium and beat for 1 to 2 minutes until the dough is somewhat smooth.
從雪櫃取出中種，把中種和主麵糰的所有材料(牛油除外)加入廚師機的攪拌盆中，裝上麵糰勾低速揉至材料捲起成糰，轉中低速揉至可拉出厚膜後加入軟化牛油，低速揉至牛油完全被吸收，轉中速繼續打一至兩分鐘至麵糰略光滑。

Weigh the dough and divide into two pieces with one piece weighing 21 or 26 g more than the other, depending on the type of cocoa powder you are using. Cover the smaller dough with plastic wrap. Set aside.
取出麵糰量重後分割成兩份，一份要比另一份多21或26克(視乎使用哪款可可粉)，先用保鮮紙蓋著較輕的那份防乾備用。

To make the plain dough, place the heavier dough back to the mixer and continue kneading with medium speed until the dough is smooth and elastic while adding more water as needed. The dough would be able to form a thin membrane when stretched. Take that out and cover with plastic wrap and set aside.
***Monitor the final dough temperature to below 26℃ for the best result. If necessary, wrap the mixing bowl with a cold damp towel to lower the temperature and use cool or even cold liquid ingredients in the summer.
原色麵糰：把較重的麵糰放回攪拌盆中，中速攪拌至麵糰有彈性、光滑不黏手且可以拉出薄膜，當中可因應麵糰狀態適量地加進餘下水份，取出麵糰用保鮮紙蓋着防乾備用。
***麵糰最終溫度不要超過26℃，必要時可用凍的濕布包裹攪拌盆幫助降溫，夏天時可使用凍的液體材料

For the chocolate dough, mix cocoa powder with hot water in a small bowl to form a thick paste (it’s okay if the paste is lumpy). Knead mixture into the smaller dough by hand while adding more water if needed until the color is distributed throughout and the dough is smooth and elastic.
朱古力麵糰：小碗中混合熱水和可可粉成牙膏狀(混合物也許會結塊但影響不大)後搓入較輕的那份麵糰中直至材料完全融入、麵糰顏色均勻且表面光滑，當中需按情況加水調整柔軟度。

Divide each of the plain and chocolate dough evenly into three equal portions. Shape each into a ball. Cover and let rest at room temperature for 30 minutes.
原色和朱古力麵糰各自分成3等份，滾圓後蓋上保鮮紙室溫鬆弛30分鐘。

Gently pat a plain dough ball to flatten. If the dough sticks to the mat or your hands then dust the mat and dough surface with a bit of flour. With a rolling pin and starting from the middle, roll dough into a long oval. Flip it so the smooth side is facing down and shape into a 4” x 10” rectangular sheet. Repeat with a chocolate dough. Stack the chocolate dough sheet over the plain one and press lightly so they stick together. If air bubbles appear on the edge or in between the layers, use a toothpick to pop them. Beginning from the farther end, roll up the dough evenly towards you into a log and place it seam side down on the dough mat. Repeat with the rest of the dough balls. Turn logs 90° clockwise such that the spiral is facing you, ensuring the directions of the spiral are all the same. Cover logs with plastic wrap and let rest for 10 to 15 minutes.
取一份原味麵糰先用手拍扁，若麵糰黏手可洒點粉在墊上和麵糰表面，用擀麵棍從中央開始上下擀開成長橢圓形後翻面使滑面朝下，再整理成4” x 10”的長方片，取一份朱古力麵糰也同樣作，把朱古力麵片疊在原色麵片上，輕按幾下使兩者黏合，若兩邊或麵片之間有氣泡可用牙籤刺破，將麵片由外往自己的方向捲起成圓條，收口朝下放在揉面墊上，繼續完成餘下的麵糰後順時針轉90度角放好，所有漩渦轉向要一致，用保鮮紙蓋好鬆弛10至15分鐘。

Working with the first log that has been previously shaped, gently pat the log to flatten then roll it into a strip with the width no longer than 1/3 the interior length of the bread pan. With the smooth side facing down, roll the strip again into a log. For a better looking center, trim off the top uneven section of the strip as shown in the picture before rolling. Only the top part needs to be trimmed though, the ends don’t matter that much. Repeat the rolling process with the remaining logs.
依序使用已鬆弛的圓條，取一條拍扁後再次擀成長條，寬度不能超過吐司盒內長的三份一，翻面後往自己的方向捲起成圓柱，為了令切片吐司漩渦紋路更平均漂亮，捲前可把長條頂端不平均的部份如圖般切掉(尾部不太影響所以可不用切)，餘下兩份麵糰也依同樣方法捲起。

Arrange the logs in a straight line with the spiral pointing to the same direction then transfer them into the pullman loaf pan with seam side down. Cover the pan with plastic wrap and let rise in a warm place like a microwave or an oven. Place a cup of hot water inside to add humidity and, with temperature maintained roughly at 86-95℉/30-35℃ and a humidity of 70-80%, let rise until the dough fills up about 80% of the pan, about 1.5 hours.
***the logs must be lined up vertically in order for the spirals to be seen after slicing.
***pay attention to the dough size instead of time while determining if the bread is ready to bake
把三份麵糰垂直擺好，收口朝下排成一線放在吐司模中，注意排列時所有漩渦轉向要一致，蓋上保鮮紙放在溫暖的地方(如焗爐或微波爐)，內放一杯熱水增加濕度，保持溫度86-95℉/30-35℃，濕度70-80%左右發酵至八分滿模，約1.5小時。
***垂直排放麵糰切片時才會看到漩渦紋路
***發酵時需觀察麵糰大小而非看時間去判斷何時入爐

Preheat oven to 325℉/165℃ at least 10 minutes prior to baking. Remove plastic wrap, slide on the lid and bake for 37 minutes. Remove the pan from the oven and tap it on the countertop to release hot air. Take off the lid carefully and wiggle the pan several times to loosen the edges. Immediately transfer the bread to a cooling rack to cool completely before slicing.
***Baking time is for reference only. Bread is done when the crust is lightly golden brown with an internal temperature of at least 190 to 195℉ (88 to 90℃) on an instant-read thermometer.
發酵完成前至少10分鐘把焗爐預熱至325℉/165℃，除去保鮮紙並蓋上吐司模蓋，把吐司模放入焗爐焗37分鐘，取出登一登釋出熱氣，小心開蓋搖晃幾下幫助吐司離模後立即倒出脫模，放鋼架放凉後才切片。
***入爐溫度和時間僅供參考，出爐時麵包表面應呈微微金黃色且中心溫度至少達190至195℉(88至90℃)

Even used at a smaller amount, dough made with dutch process cocoa powder (right picture) still has a darker color than one with unsweetened cocoa powder (left picture). The flavors are different too but not too noticeable here.
雖然鹼化可可粉的用量比無糖可可粉較少，但是麵糰顏色卻比無糖可可粉做的深。兩種可可粉顏色和味道也不一樣，但在此味道上分別不太大。

Chocolate Spiral Bread (Sponge Method) 朱古力旋風頂角吐司(中種法)