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)
-
Medium Protein Flour 200.0 g
-
Baking Powder 2.0 g
-
Butter 30.0 g
-
Buttery Margarine 30.0 g
-
Peanut Jam 20.0 g
-
Honey 5.0 g
-
Polenta 30.0 g
-
Eggs 40.0 g
-
Sugar 90.0 g
How to Make Ingredients (Chocolate Buttercream)
-
White Shortening 600.0 g
-
Cake Margarine 100.0 g
-
Liquid Sugar 400.0 g
-
Soft Cream 300.0 g
-
Dark Chocolate Compound 100.0 g
Making the Roche Bread
-
High Protein Flour 800.0 g
-
Instant Yeast 20.0 g
-
Bread Improver 5.0 g
-
Sugar 200.0 g
-
Skim Powder Milk 50.0 g
-
Salt 15.0 g
-
Cake Margarine 200.0 g
-
Hot Water 475.0 ml
-
Yolk 100.0 g
Preparation
-
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.
-
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.
-
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.
