Twisted Bread Using a Chocolate Fold-in Sheet
Twisted Bread Using a Chocolate Fold-in Sheet

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, twisted bread using a chocolate fold-in sheet. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Twisted Bread Using a Chocolate Fold-in Sheet is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Twisted Bread Using a Chocolate Fold-in Sheet is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook twisted bread using a chocolate fold-in sheet using 16 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Twisted Bread Using a Chocolate Fold-in Sheet:
  1. Take 200 grams Bread (strong) flour
  2. Take 50 grams Cake flour
  3. Get 20 grams Sugar
  4. Make ready 3 grams Salt
  5. Make ready 1 s to m size Whole egg (beaten)
  6. Take 170 grams combined with the 25 grams of egg Milk
  7. Get 30 grams Butter
  8. Get 3 grams Dry yeast
  9. Make ready For the chocolate fold-in sheet:
  10. Get 15 grams Bread (strong) flour
  11. Prepare 10 grams Cornstarch
  12. Prepare 50 grams Sugar
  13. Get 30 grams Pure cocoa powder
  14. Make ready 5 grams Black cocoa (optional)
  15. Prepare 60 ml Milk
  16. Take 10 grams Unsalted butter
Instructions to make Twisted Bread Using a Chocolate Fold-in Sheet:
  1. Knead the dough using a bread machine or by hand. Complete the 1st rising. Leave it to rise until it has doubled in volume.
  2. While the dough is rising, make the fold-in flavor sheet. Put all the sheet ingredients besides the butter in a bowl, mix well with a whisk and microwave for 2 minutes (at 500w). The photo shows a strawberry fold-in sheet in the making.
  3. Mix well again, microwave for 1 minute. Repeat 2 times. If the sheet becomes stiff in the meantime, use a rubber spatula to mix it. When it comes together in one mass, add the butter and knead it in.
  4. When you add the butter it will temporarily separate, but if you keep mixing it will come together again. Take the mass out onto a sheet of plastic wrap, spread out to about a 16 x 16 cm square, and put in the freezer.
  5. Take out the dough after the 1st rising process is done, deflate lightly and round off again. Cover so that it doesn't dry out and let it rest for 20 minutes.
  6. Flatten the dough into a 25 x 25 cm square, put the fold-in flavor sheet from Step 4 on top diagonally and fold in the corners of the dough to wrap it. Seal the seams of the dough tightly.
  7. Slowly roll the dough out about 50cm long. Fold the dough into thirds twice. See, Step 9 for details. - - https://cookpad.com/us/recipes/145079-buttery-and-fragrant-croissants
  8. After folding the dough into thirds twice, roll it out to about 30 x 52 cm. Cut the edges off to form a neat rectangle.
  9. Cut the rectangle into 10 equal pieces. Make a cut in the middle of the cut-off edge pieces and turn them inside-out a couple times to twist them.
  10. Hold both ends of the evenly cut pieces of dough, and twist three times. Fix securely on top of a sheet of kitchen parchment paper on top of a baking tray.
  11. Cover the tray with a bag and leave the dough to rise (2nd rising) for 40 to 60 minutes, until they have increased by 1.5 to 2 times their original volume. If any of the dough gets untwisted, re-twist it. Start preheating the oven to 190 °C when the 2nd rising is halfway done.
  12. Brush the remaining beaten egg to glaze the bread, put into the preheated oven, lower the heat to 180°C and bake for 15 to 20 minutes. Please adjust the time depending on your oven.
  13. 10 twisted breads are done.
  14. This is strawberry twisted bread, using a strawberry jam fold-in sheet.
  15. This is twisted bread made by twisting the two cut edges using the method described in Step 9.
  16. I used the same type of fold-in flavor sheet to make marbled shokupan (square loaf). I used a strawberry fold-in sheet here..

So that’s going to wrap this up for this exceptional food twisted bread using a chocolate fold-in sheet recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!