Master Jin Dawang's Hong Kong-Style Loaf ❤️ Chocolate Edition

Lately I have been completely obsessed with Hong Kong-style Pullman loaves. I have to bake every single flavor I love before worrying about low-sugar, low-calorie diets again.

The formula is nearly identical to the original and matcha versions, except for the cocoa powder and chocolate chips.

🍞 Ingredients: Bread flour 250g, ice water 135g (hold back 15g to add gradually as needed), salt 2g, egg 30g, milk powder 8g, sugar 40g, cocoa powder 10g, instant dry yeast 3g, butter 20g, a generous handful of baking chocolate chips.

🍞 Instructions:

1️⃣ Place all ingredients except the butter and chocolate chips into the mixer bowl and mix on low speed until a dough ball forms. If room temperature is high, cover and chill the dough in the fridge for 30 minutes. If the room is cool, continue mixing right away.

2️⃣ After taking the dough out of the fridge, mix on low to medium and back to low speed for about 5 minutes total. Tear off a piece of dough to check for a thick membrane. Once reached, add the softened room-temperature butter. Mix on low speed until the butter is fully absorbed, then switch to medium speed for a few minutes and finish on low speed until you get a thin, translucent membrane (full windowpane stage).

3️⃣ Add the baking chocolate chips and mix on low speed just until evenly distributed. Do not overmix and never use medium speed here, or the chips will tear the gluten network. Shape the dough into a tight ball for the first proof (bulk fermentation).

4️⃣ Proof until doubled in size. Poke the center with a floured finger; if the indentation does not spring back, the first proof is complete.

5️⃣ Gently degas the large air pockets, divide into 3 equal pieces, shape into balls, and let rest for about 10 minutes. Roll out, coil, and place into the Pullman loaf pan.

6️⃣ Proof in a warm, humid spot until the dough fills 90% of the pan.

7️⃣ Bake on the lower-middle rack at 190°C for about 34 minutes, adjusting for how your oven runs. Tent with aluminum foil as soon as the top browns nicely.

8️⃣ Tap the pan firmly on the counter right out of the oven to release steam, turn the loaf out onto its side, and flip upright on a wire rack to cool.