Chocolate Marble Cube Bread Cooking tree

How to make Chocolate Marble Cube Bread

Name: Chocolate Marble Cube Bread
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 2
Cuisine: Korean
Ingredients: 300g bread flour; 20g Sugar; 4g Salt; Dry yeast 6g; 220g (210~230g) Milk (35℃); 30g Butter; 15g Cocoa powder 10g + 15g Water

by Cooking Tree 2022-07-26

written by Cooking Tree 2022-07-26

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Chocolate Marble Cube Bread is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made chocolate marble cubed bread with a pretty marble pattern~ It’s a bit sweet because it’s chocolate marble, but it’s a trap that it’s not sweet because it contains cocoa powder! When cut, the marble comes out beautifully, and when ripped, the texture is like chicken breast, so the texture is good. Have fun watching it~♬

Follow along with the 📝 recipes below👇🏾👇🏾

Chocolate Marble Cube Bread
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Rating: 5.0/5
( 54 voted )

Serves: 2 Prep Time: 35 Minutes Cooking Time: 50 Minutes 50 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

300g bread flour
20g Sugar
4g Salt
Dry yeast 6g
220g (210~230g) Milk (35℃)
30g Butter
15g Cocoa powder 10g + 15g Water

Instructions

Put strong flour in a bowl, make 3 grooves, and put sugar, salt, and yeast in each groove.
Coat with flour first, then mix thoroughly.
Add warm milk at 35℃ and mix to form a lump, add butter and knead for at least 15-20 minutes.
Do not add all the milk at once, but adjust it while monitoring the condition.
Divide the dough into two, add cocoa powder + water to one dough, and knead it so that the color is evenly distributed throughout the dough.
Put each in a bowl, cover, puncture a hole with a fork, and ferment for 1 hour in a warm place.
After fermentation, press with your fist to release the gas, cover with wrap and rest at room temperature for 15 minutes.
After dividing each dough into two, roll the white dough and chocolate dough long to overlap them, pinch the ends of the dough, and put them in the mold.
Cover with a warm towel and let it ferment at room temperature for 40 minutes.
Bake for 25-30 minutes in a 180-degree preheated oven.