This is a marble bread with a layer of fresh strawberry extravagantly kneaded in. The contrast between the white of the bread and the red of the sheet is really pretty. It turned out to be a sweet and sour bread with the taste of spring.
Make the insert sheet and place into the freezer. Let the dough rise for the first time. Release the gas, roll it up into a smooth ball, cover with a wet rag, and let rest for 20 minutes.
Stretch out the dough after releasing the gas, and place the insert sheet on top.
Wrap the sheet up tightly in the dough, stretch out the dough, and fold it into thirds. Change the direction of the dough by 90 degrees, stretch it out, and fold into thirds. Do 3 sets of the basic thirds folding.
Cut the dough and mold into your desired shape. This time I turned the dough into a tube, and cut it.
Pack into a muffin tray as-is. Cover with a wet cloth, and let rise for the second time for 20 minutes.
Cover it again with a wet cloth and bake in an oven preheated to 200°C for 7 minutes. Bake in the residual heat of the oven for an additional 6 minutes.
It is done. The sweet and sour fragrance will fill the room. It is such a happy fragrance.
I wanted to preserve the color of the strawberry sheet this time, so I folded it into white bread dough. I also baked it until a light golden brown.
I topped it with miracle sugar to make my kids happy. A really pretty marble pattern appeared when I cut into it.
Story Behind this Recipe
Strawberries have become affordable recently, so I tried my hand at making a strawberry sheet. It turned out really nice, so I mixed it with white bread dough to preserve the color. When I ate it, the extravagant fragrance and flavor came out nicely. This has to be because I used fresh fruit.
Please refer to the listed recipes for the details in how to make the bread dough and the sheet.