Twisted Bread Using a Chocolate Fold-in Sheet

• 200 grams Bread (strong) flour
• 50 grams Cake flour
• 20 grams Sugar
• 3 grams Salt
• 1 s to m size Whole egg (beaten)
• 170 grams combined with the 25 grams of egg Milk
• 30 grams Butter
• 3 grams Dry yeast
• 15 grams Bread (strong) flour
• 10 grams Cornstarch
• 50 grams Sugar
• 30 grams Pure cocoa powder
• 5 grams Black cocoa (optional)
• 60 ml Milk
• 10 grams Unsalted butter

1. Knead the dough using a bread machine or by hand.
2. Complete the 1st rising.
3. Leave it to rise until it has doubled in volume.
4. While the dough is rising, make the fold-in flavor sheet.
5. Put all the sheet ingredients besides the butter in a bowl, mix well with a whisk and microwave for 2 minutes (at 500w).
6. The photo shows a strawberry fold-in sheet in the making.
7. Mix well again, microwave for 1 minute.
8. Repeat 2 times.
9. If the sheet becomes stiff in the meantime, use a rubber spatula to mix it.
10. When it comes together in one mass, add the butter and knead it in.
11. When you add the butter it will temporarily separate, but if you keep mixing it will come together again.
12. 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.
13. Take out the dough after the 1st rising process is done, deflate lightly and round off again.
14. Cover so that it doesn't dry out and let it rest for 20 minutes.
15. 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.
16. Seal the seams of the dough tightly.
17. Slowly roll the dough out about 50cm long.
18. Fold the dough into thirds twice.
19. See, Step 9 for details.
20. After folding the dough into thirds twice, roll it out to about 30 x 52 cm.
21. Cut the edges off to form a neat rectangle.
22. Cut the rectangle into 10 equal pieces.
23. Make a cut in the middle of the cut-off edge pieces and turn them inside-out a couple times to twist them.
24. Hold both ends of the evenly cut pieces of dough, and twist three times.
25. Fix securely on top of a sheet of kitchen parchment paper on top of a baking tray.
26. 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.
27. If any of the dough gets untwisted, re-twist it.
28. Start preheating the oven to 190 C when the 2nd rising is halfway done.
29. 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.
30. Please adjust the time depending on your oven.
31. 10 twisted breads are done.
32. This is strawberry twisted bread, using a strawberry jam fold-in sheet.
33. This is twisted bread made by twisting the two cut edges using the method described in Step 9.
34. I used the same type of fold-in flavor sheet to make marbled shokupan (square loaf).
35. I used a strawberry fold-in sheet here..

bread, flour, sugar, salt, egg, egg milk, butter, yeast, bread, cornstarch, sugar, cocoa, black cocoa, milk, butter

Taken from cookpad.com/us/recipes/145030-twisted-bread-using-a-chocolate-fold-in-sheet (may not work)