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Roche Bread
This burger-like bread is very unique. The rock inside will be a crowd getter to crave for more.
Ingredients
How to Make Ingredients (Rock Crusty Topping)
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Medium Protein Flour 200.0 g
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Baking Powder 2.0 g
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Butter 30.0 g
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Buttery Margarine 30.0 g
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Peanut Jam 20.0 g
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Honey 5.0 g
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Polenta 30.0 g
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Eggs 40.0 g
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Sugar 90.0 g
How to Make Ingredients (Chocolate Buttercream)
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White Shortening 600.0 g
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Cake Margarine 100.0 g
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Liquid Sugar 400.0 g
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Soft Cream 300.0 g
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Dark Chocolate Compound 100.0 g
Making the Roche Bread
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High Protein Flour 800.0 g
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Instant Yeast 20.0 g
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Bread Improver 5.0 g
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Sugar 200.0 g
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Skim Powder Milk 50.0 g
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Salt 15.0 g
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Cake Margarine 200.0 g
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Hot Water 475.0 ml
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Yolk 100.0 g
Preparation
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How to Make Ingredients (Rock Crusty Topping)
- Mixer margarine, butter, peanut butter, honey and sugar evenly.
- Add in the eggs, mixer again for ± 1 minute, add in the dry ingredients, stir using spatula, then pour on the table, and rub with hands until it forms smooth grains.
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How to Make Ingredients (Chocolate Buttercream)
- Mixer white shortening and margarine until smooth, add soft cream and mix a while, then add in simple syrup and mixer until smooth.
- Melt the dark chocolate compound then mix to the buttercream and stir evenly.
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Making the Roche Bread
- Mix all dry ingredients then add in water, margarine and egg yolks until smooth.
- Rest on the table for ±15 minutes.
- Weigh and round it. Then rest again for ±15 minutes.
- Round the dough, spread with skim milk, then press to the topping batter and put it on the loaf.
- Leave to rise for about 1 – 1,5 hours then bake in 190 - 200°C for 15 minutes.
- After baked and cool off, divide the bread and fill with chocolate buttercream.
