After so many attempts, finally one that I am happy with!
Recipe adapted from <<65摄氏度汤种面包>> by 陈郁芬
210g bread flour
56g all purpose flour
35g caster sugar
1/2 tsp salt
1 tsp instant yeast
1tsp cocoa powder (I used Van Houten)
100g tang zhong (18g flour to 90g water should give you more than enough)
30g egg , save some for eggwash
20g steamed and mashed potatoes (optional)
2oz (57g/half a bar) baking chocolate bar, chopped to small pieces (I used Hershey’s)
20g choc chips for garnish, only knead in during shaping
I suggest using a bread machine or a mixer to knead this dough, as they do a better job melting and mixing in the chopped chocolate pieces. The rest is the same: Knead > 1st proof > knock out > shape > 2nd proof > oven 180ºC middle rack for 25 mins (check doneness with a food thermometer, should reach at least 90ºC)
Shaping was fairly easy with this one, the dough wasn’t too sticky. Just a little dusting flour was needed.
I baked them in a 2-pound loaf tin.
Very chocolatey, one star deducted just because I like them even more chocolatey!
Super soft and stringy, soft till next day. I couldn’t ask for more!