Marble Twist Roll



I baked this bread twice today... love it! the first batch had finished and i've just took out another batch fm the oven for tomorrow's breakfast.. for filling u can either use chocolate, red bean paste or even nutella and for spreading i used soften butter instead of buttercream (too lazy to whip up buttercream).. u can also use all sort of jam to spread on the bread before rolling em... as always i used breadmachine to knead hhheheh.. recipe fm Manis Manis blog



Ingredients
500 gm flour
11g instant yeast
1 tsp bread improver
1 tsp bread softener (i didnt use)
75g sugar
50g honey (i used golden syrup)
1 egg
200 ml fresh milk
1 tsp salt
50 gm butter

Fillings
125 ml water
50g sugar
1/2tsp salt
15g milk powder
15g cocoa powder
25g flour
1/2tbsp melted butter
40g dark chocolate (cut into small pcs)
(you can use ready made red bean paste or nutella)

For spreading
Buttercream or choice of jam

Method
For Filling
Add all ingredients except dark chocolate.. cook it on low heat till mixture thicken.. off fire and add chocolate and continue to stir.. let it cool before use

For bread
1. Put the flour,bread improver/softener, the sugar and yeast in a bowl, whisk to combine, add salt and honey into milk.. whisk again. Pour the milk into the bowl.
2. Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.
3. Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes.
4. Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.
5. Or you can also try stretching part of the dough, if it can stretch into a thin sheet without breaking, you've kneaded enough.



6. Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).
7. Take the dough out of the bowl, deflate by touch it lightly.



8. Roll the dough into rectangular, 30 cmx25 cm... abt 1cm in thickness.. spread chocolate filling (careful not to spread too much filling) fold like ur folding letter.. top to center, bottom to center. Roll dough to 1cm in thickness and fold left to center, right to center and continue to roll dough into 1cm in thickness again.



9. Cut dough into strips and twist each strips



10. Place twisted strips onto a greased 12 x 12.. cover dough with kitchen tower
11. Preheat the oven to 190°C. Let the dough rise until almost double in size, (about 60 minutes).
12. Bake for 18mins or until the bread turns golden brown
13. You can spread butter on bread once bake if u want
14. Once cool.. turn bread and spread buttercream or jam.. Roll it careful and tightly like swiss roll



U can always do flower bread if u dont hv any jam in hand

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