Twisted Bread Using a Chocolate Fold-in Sheet - Bread

Method

• Knead the dough using a bread machine or by hand.
• Complete the 1st rising.
• Leave it to rise until it has doubled in volume.
• 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.
• 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.
• 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.
• 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.
• 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.
• Slowly roll the dough out about 50cm long.
• Fold the dough into thirds twice.
• See, Step 9 for details.
• 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.
• 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.
• 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.
• 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.
• Brush the remaining beaten egg to glaze the bread, put into the preheated oven, lower the heat to 180C and bake for 15 to 20 minutes.
• Please adjust the time depending on your oven.
• 10 twisted breads are done.
• This is strawberry twisted bread, using a strawberry jam fold-in sheet.
• This is twisted bread made by twisting the two cut edges using the method described in Step 9.
• I used the same type of fold-in flavor sheet to make marbled shokupan (square loaf).
• I used a strawberry fold-in sheet here..