Fluffy bread loaded with generous chocolate swirls! The beautiful marble pattern makes it so pretty, and taking a bite just makes you feel happy~!
Ingredients
16 servings- Basic sweet bread doughID17726949
- Chocolate lamination sheetID17732573
Directions
120 min- 1
Proceed with the sweet bread dough through the first rise, degas it, shape it neatly into a ball, and allow a 20-minute bench rest.
- 2
If the frozen chocolate sheet feels too hard, remove it from the freezer just before use and let it thaw slightly for easier folding.
- 3
Gently degas the dough and stretch it into a square large enough to wrap around the chocolate sheet. Place the chocolate sheet (unwrapped) on top.
- 4
Fold the left and right edges of the dough toward the center, then fold the top and bottom edges the same way. Be careful not to trap air between the dough and chocolate sheet.
- 5
After closing the dough, shape it firmly to prevent the chocolate sheet from coming loose during subsequent steps.
- 6
Initially, press the dough down using your body weight to blend the dough and chocolate sheet together. Then roll the dough with the pin and fold it into thirds.
- 7
Rotate the triple-folded dough 90 degrees, stretch it again, and fold into thirds once more. Repeat this process 3 times total.
- 8
The more folds you make, the finer the marble pattern will be. Adjust the number of folds to your preference.
- 9
After completing 3 folds, the dough should have a slightly transparent appearance where the chocolate sheet shows through.
- 10
Cut the dough into 16 pieces and shape by stretching and twisting each piece to your preferred length.
- 11
Lightly mist the surface and allow a 20-minute second rise. Since the twists tend to spring back, gently press to hold the shape.
- 12
Mist the surface again and bake in a preheated 200°C oven for 10-12 minutes until golden.
Tips
The lamination technique shown is the baker's own method. The more folds you make, the finer your marble pattern will be, so adjust according to your preference.
Nutrition
Per serving- Calories220 kcal
- Protein5 g
- Fat8 g
- Carbs32 g
- Sodium0.3 g
Fluffy bread loaded with generous chocolate swirls! The beautiful marble pattern makes it so pretty, and taking a bite just makes you feel happy~!
Ingredients
16 servings- Basic sweet bread doughID17726949
- Chocolate lamination sheetID17732573
Directions
120 min- 1
Proceed with the sweet bread dough through the first rise, degas it, shape it neatly into a ball, and allow a 20-minute bench rest.
- 2
If the frozen chocolate sheet feels too hard, remove it from the freezer just before use and let it thaw slightly for easier folding.
- 3
Gently degas the dough and stretch it into a square large enough to wrap around the chocolate sheet. Place the chocolate sheet (unwrapped) on top.
- 4
Fold the left and right edges of the dough toward the center, then fold the top and bottom edges the same way. Be careful not to trap air between the dough and chocolate sheet.
- 5
After closing the dough, shape it firmly to prevent the chocolate sheet from coming loose during subsequent steps.
- 6
Initially, press the dough down using your body weight to blend the dough and chocolate sheet together. Then roll the dough with the pin and fold it into thirds.
- 7
Rotate the triple-folded dough 90 degrees, stretch it again, and fold into thirds once more. Repeat this process 3 times total.
- 8
The more folds you make, the finer the marble pattern will be. Adjust the number of folds to your preference.
- 9
After completing 3 folds, the dough should have a slightly transparent appearance where the chocolate sheet shows through.
- 10
Cut the dough into 16 pieces and shape by stretching and twisting each piece to your preferred length.
- 11
Lightly mist the surface and allow a 20-minute second rise. Since the twists tend to spring back, gently press to hold the shape.
- 12
Mist the surface again and bake in a preheated 200°C oven for 10-12 minutes until golden.
Nutrition
Per serving- Calories220 kcal
- Protein5 g
- Fat8 g
- Carbs32 g
- Sodium0.3 g
Tips
The lamination technique shown is the baker's own method. The more folds you make, the finer your marble pattern will be, so adjust according to your preference.