I think that the Taiwan trip made me want to play more with bread recipes and the other reason is my niece came to stay home (it's her vacation). So, I have to bake for her breakfast.
Today, our bread is cute, right? It's not hard to make but it takes more time than usual as you have to make the chocolate (and green tea) sheet and make the folding.
Because I want the marble pattern to be thin, I make 3 folds for this bread, but you can make only 2 folds as the flavor of the bread won't be different, haha.
You can make one flavor (choose from chocolate or green tea) by double the ingredients for making sheets, but I think that it's better to have more choices.
If you make one flavor you don't have to divide the bread into 2, just fold the dough and the sheet together then divide it before putting it into the pan.
Chocolate &Matcha Marble Shokupan
Make 2 (10x10x10 bread)
Bread dough
250 g .................... Bread flour
40 g ...................... Granulated sugar
18 g ...................... Skim milk powder
4 g ........................ Instant yeast
4 g ........................ Salt
125 g ................... Water
50 g ...................... Egg
35 g ...................... Unsalted butter
Chocolate sheet
8 g ........................ Cake flour
8 g ........................ Cocoa powder
25 g ...................... Granulated sugar
1/8 tsp .................. Salt
30 g ...................... Milk
1 ............................ Egg yolk
5 g ......................... Unsalted butter
Green tea sheet
10 g ...................... Cake flour
5 g ........................ Green tea powder (matcha)
25 g ...................... Granulated sugar
1/8 tsp .................. Salt
30 g ...................... Milk
1 ............................ Egg yolk
5 g ......................... Unsalted butter
Put the bread flour, instant yeast, skim milk powder, and sugar into a bowl and whisk to combine. Add the salt and whisk again. Pour the egg yolk and water into the bowl.
Mix to combine.
Remove the dough from the bowl.
Knead for 7-8 minutes, or until smooth.
Add the butter and knead for 5-6 minutes more.
Roll the dough into a ball.
Put the dough into a bowl, cover it, and let it rise for 50 minutes.
Make the chocolate sheet:
Sift the flour and cocoa powder into the pan, add the granulated sugar and salt, and mix to combine.
Pour the milk and egg yolk into the pan and mix to combine.
Cook over medium heat until it forms a dough.
Put the butter into the pan and mix to combine.
Remove it from the heat.
Cover with a piece of baking paper and form it into an 8x13cm. rectangular.
Let it cool completely then refrigerate until ready to use.
For the green tea sheet, use the same process as the chocolate sheet.
Cover with a piece of baking paper and form it into an 8x13cm. rectangular.
Let it cool completely then refrigerate until ready to use.
When the dough is ready.
Divide the dough into 2 equal pieces.
Roll each piece into a ball. Rest for 15 minutes.
The first fold:
Roll the dough into a 13x23 cm.
Place the chocolate sheet in the center.
Fold the dough from the left and right.
Roll the dough.
Into a 14x30 cm. rectangular.
Fold the dough from the top and bottom to the center.
And fold again in the middle like a book.
Cover and refrigerate for 20 minutes.
Green tea bread uses the same process as chocolate bread.
The second fold:
Roll the dough. Into a 14x30 cm. rectangular.
Fold the top third down and fold the bottom third up.
As if folding a piece of paper to put in a business envelope.
Cover and refrigerate for 15 minutes.
The third fold:
Roll the dough. Into a 14x30 cm. rectangular.
Fold the top third down and fold the bottom third up.
As if folding a piece of paper to put in a business envelope.
Cover and refrigerate for 15 minutes.
Shaping
Brush 2 of 10x10x10 cm. pans with unsalted butter.
Roll the dough. Into a 12x26 cm. rectangular.
Cut into 3 pieces (4 cm. wide)
Braid the dough together.
Roll the dough.
Green tea bread uses the same process as chocolate bread.
Put the prepared dough into the prepared pan.
Cover and let the dough rise for 50-60 minutes.
Meanwhile, preheat the oven to 190-200℃.
Cover the pan with the cover.
Bake in the 190-200℃ preheated oven for 30 minutes.
After baking, tap the pan over the counter.
Remove the bread from the pan and let it cool completely on a wire rack.
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