Yudane Cacao Bread

Ingredients

Mix the bread flour with hot water at 80°C, add Belcolade Selection Noir Ebony Cacao-Trace, mix until homogenous. Put overnight in chiller at 4°C 

Working Method

Preparation
Take out the Yudane dough from the chiller 1 hour before the dough mixing and put at room temperature Scale all Tumeric dough ingredients, put into the mixer

Mixing spiral
Mixing spiral 3 min slow, 8 min fast. Divide the turmeric dough into 2 parts. Take out 1 part (about 900g dough) from the mixer and add the Yudane dough, continue mixing for 2 min slow.

Dough temperature
25°C

Bulk fermentation
60 min on the working table at 28°C, covered with a plastic

Make up
Scale 60g Turmeric dough + 90g chocolate dough. Press the two dough pieces together and roll up. Shape it into an olive shape.

Final Fermentation
50 min at 30°C and 80% humidity

Decoration
Apply Sunset Glaze EC

Baking
Deck oven at 210°C Top, 190°C Bottom. Bake for 15 min

Yudane Cacao Bread

“Yudane” is a Japanese bread-making technique that involves pre-gelatinizing a portion of the flour by mixing it with boiling water. The resulting paste, known as Yudane, is then combined with the remaining ingredients to create the dough. This process helps retain moisture, resulting in a softer and more tender texture in the final bread. Adding Soft’r Melting to the dough makes the bread even softer. Combining it with Sapore Carmen creates a unique loved flavor. Real chocolate, added to Yudane without melting, enhances the chocolate distribution in the dough, resulting in a delightful triple texture – fluffy, moist, and chewy. Your customers can enjoy this bread as a moderately sweet treat or a satisfying meal option.

Discover Nutrition info

274.38Kcal
Energy

1154.42Kj
Energy

7.92g
Fat

4.66g
Saturates

42.03g
Carbohydrates

8.22g
Sugars

*