It took half a year before I had the chance to try it, lol. (But looking on the bright side, some of the pans I bought almost 10 years ago are still unused.)
The mold I used is a volcano mold or a Vaulting box mold (跳び箱-とびばこ). You can find many brands in the market now. The one I have is from 松永製作所. I need to mention the brand first, as the size may be slightly different. This one is 11×10×9.7 cm.
This mold can be used to make bread (or cake) in the shape of a jumping horse or a mountain.
This mold doesn't have a vent hole on the bottom (some bread molds have vent holes). I can make both bread and cake with this mold.
This time I made bread.
I decided to make it in two colors, because I wanted a cute bread instead of a simple one.
The bottom is chocolate bread, and the top is Chocolate Chip Bread. Although there are 2 types of dough, the steps are not complicated at all, because we knead only one dough before dividing it and mixing with cocoa powder and chocolate chips.
The additional step is shaping. You can just place the dough in the mold, but the bread won't be as cute as mine, haha.
My mold does not come with a lid, so I placed a baking sheet on top of the mold while baking to level the top of the bread.
Chocolate Fujisan bread
Bread dough
130 g ................... Bread flour
15 g ..................... Granulated sugar
2 g ....................... Instant yeast
2.5 g .................... Salt
55 g ..................... Water
40 g ..................... Milk
15 g ..................... Unsalted butter
4 g ....................... Cocoa powder
8 g ........................ Milk
15 g ...................... Chocolate chips
Put bread flour, sugar, and yeast into a bowl and whisk to combine. Put the salt into the bowl and whisk again.
Pour the water and milk into the bowl. Mix to combine.
Remove from the bowl.
Knead for 7-8 minutes. Or until smooth.
Put the unsalted butter into the dough. Knead for 5-6 minutes or until smooth.
Cut out 75 grams of dough.
Mix 75 grams of dough with chocolate chips.
Roll the dough into a ball.
Mix cocoa powder with 8 g of milk.
Mix the cocoa powder paste with the rest of the dough. Roll the dough into a ball.
Put the dough into bowls, cover, and let the dough rise for 1 hour.
Cut the chocolate chip dough into 3 equal pieces and roll each piece into a ball.
Cut out 2 pieces of 25 grams of chocolate dough. Roll each of them into a ball.
Rest them for 20 minutes.
Brush the Fuji bread mold (11×10×9.7 cm) with unsalted butter.
Roll small pieces of dough into a log and roll them until they are 10 cm long.
Place the chocolate chip dough in the prepared mold.
Place the chocolate dough on top.
Roll out the chocolate dough.
Fold the dough from both sides to the center.
Roll the dough into a cylinder.
Place the prepared dough in the mold. Cover and let it rise for 40-50 minutes.
Preheat the oven to 190℃.
The dough is ready when it is about 1 cm below the rim of the mold.
Bake in the preheated oven at 190℃ for 20 minutes.
Place a baking sheet on top while baking.
After baking, tap the mold on the table.
Remove the bread from the mold and let it cool on a wire rack.
Chocolate Fujisan bread
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