Crust & Crumb Academy · Enriched Breads
Valentine's Zebra Bread: Pink Beetroot Swirl
A soft, pillowy milk bread with a stunning pink-and-white swirl pattern using natural beetroot and tangzhong method.
Ingredients
| Grams | Volume | Ingredient | Baker's % |
|---|---|---|---|
| Tangzhong (Water Roux) | |||
| 25g | 3 tablespoons | bread flour | |
| 125g | ½ cup | whole milk | |
| Main Dough | |||
| 350g | 2¾ cups | bread flour | 93% |
| 50g | ¼ cup | granulated sugar | 13% |
| 6g | 1 teaspoon | fine sea salt | 2% |
| 7g | 2¼ teaspoons | instant yeast | 2% |
| 120g | ½ cup | whole milk, lukewarm | 32% |
| 1 | 1 | large egg, room temperature | 0% |
| 40g | 3 tablespoons | unsalted butter, softened | 11% |
| all | all | tangzhong (from above) | |
| Pink Color | |||
| 60g | ¼ cup | roasted beetroot puree | |
| Finishing | |||
| 1 | 1 | egg yolk | |
| 1 tbsp | 1 tablespoon | whole milk (for egg wash) | |
Process
1
Whisk the paste
In a small saucepan, whisk together 25g bread flour and 125g whole milk until smooth.
2
Cook it
Heat over medium-low, stirring constantly. The mixture will thicken into a paste in about 3–4 minutes.
3
Check the temp
When it reaches 65°C (149°F) or looks like thick mashed potatoes, pull it off the heat.
4
Cool it
Transfer to a small bowl, press plastic wrap directly on the surface, and cool to room temperature.
5
Roll into log
Roll laminated dough tightly from short end into a log.
6
Pinch seam
Pinch seam closed.
7
Place in pan
Place seam-side down in greased 9×5 inch loaf pan.
8
Score
Score 5–8 parallel lines across the top, about ½ inch deep.
9
Shape into round
After final lamination fold, gather the dough into a round.
10
Shape boule
Shape into a tight boule on an unfloured surface.
11
Place on sheet
Place on parchment-lined baking sheet.
12
Score
Score a cross-hatch pattern across the top.
13
Place shaped log
Set seam-side down in greased pan.
14
Preheat oven
350°F (175°C).
15
Egg wash
Brush with egg wash (1 yolk + 1 tablespoon milk).
16
Bake
35–40 minutes until deep golden brown and internal temp reads 190°F (88°C).
17
Tent if needed
Tent with foil after 25 minutes if browning too fast.
18
Cool
Cool in pan 10 minutes, then turn out onto rack.
19
Place shaped log
Place shaped log in greased Pullman pan.
20
Slide lid
Slide lid on, leaving it about ¾ closed.
21
Bake
Bake at 350°F (175°C) for 35–40 minutes.
22
Check temp
Internal temp: 190°F (88°C).
Baker's Percentages
bread flour
7%
whole milk
36%
bread flour
100%
granulated sugar
14%
fine sea salt
2%
instant yeast
2%
📐 Learn How Baker's % Works →Henry's Tip
You can make the tangzhong up to 24 hours ahead. Store it in the fridge with plastic wrap pressed on the surface.
Classroom Lessons
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