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1
Make the insert sheet and place into the freezer.
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2
Let the dough rise for the first time.
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3
Release the gas, roll it up into a smooth ball, cover with a wet rag, and let rest for 20 minutes.
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4
Stretch out the dough after releasing the gas, and place the insert sheet on top.
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5
Wrap the sheet up tightly in the dough, stretch out the dough, and fold it into thirds.
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6
Change the direction of the dough by 90 degrees, stretch it out, and fold into thirds.
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7
Do 3 sets of the basic thirds folding.
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8
Cut the dough and mold into your desired shape.
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9
This time I turned the dough into a tube, and cut it.
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10
Pack into a muffin tray as-is.
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11
Cover with a wet cloth, and let rise for the second time for 20 minutes.
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12
Cover it again with a wet cloth and bake in an oven preheated to 200C for 7 minutes.
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13
Bake in the residual heat of the oven for an additional 6 minutes.
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14
It is done.
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15
The sweet and sour fragrance will fill the room.
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16
It is such a happy fragrance.
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17
I wanted to preserve the color of the strawberry sheet this time, so I folded it into white bread dough.
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18
I also baked it until a light golden brown.
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19
I topped it with miracle sugar to make my kids happy.
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20
A really pretty marble pattern appeared when I cut into it.
