Marble Express Bread

1

Put the ingredients (except butter) into a bucket, first put the liquid, then the powder, and the yeast last.

2

Mix well and stir for about 2-3 minutes.

3

Add diced butter,(cut into small pieces, easy to mix), mix and knead until a smooth dough.

4

Let stand for about 30 minutes and wake up for a while. (Do you see any obvious increase? High temperature, lots of yeast, great power)

5

Fermentation is completed in 30 minutes.

6

Remove the dough and roll it into a rectangular cake.

7

Squeeze with chocolate sauce. (Don't let go if you don't have it)

8

Roll it up and wrap it in the chocolate sauce.

9

Roll it up again.

10

Place in octagonal mold. (None can be replaced at will.)

11

Turn on the oven fermentation function, spray water, add in, and ferment for about 30 minutes. (I actually used it in my early 20s)

12

Preheat the oven to 180 degrees C, bake for 30 minutes, color the surface, and cover with tinfoil. (Put a roasting net on the bottom layer, and the temperature is controlled by yourself)

1. The dough does not need to be kneaded completely, but be sure to knead until the surface of the dough is smooth.

2. Because it is fast, the yeast is twice as much as usual.

3. Chocolate sauce is used to show the marble texture. If it is not available, it can be made into the original flavor.

4. There is no octagonal mold, so you can pick one you like and adjust the baking temperature and time according to the thickness and size.

5. The octagonal mold is higher, and the baking net is placed on the lowest layer. After 15 minutes, if the surface is colored, cover it with tin foil to prevent the surface color from being too dark.