Chocolate Marble Brick

Taste: Sweet; Technique: Baking; Time: Half an hour; Difficulty: Moderate.

Steps to Make Chocolate Marble Brick

Mix high gluten flour, cocoa powder, corn starch, and granulated sugar together.

Mix well.

Add milk and mix well.

Melt dark chocolate and butter separately in warm water (about 40°C), mix well.

Add egg white and mix well. Pour the mixture into a small pot and stir-fry over low heat until it becomes sticky and forms a ball.

Roll the mixture into a square of about 20x20cm, wrap it in plastic wrap, and freeze it.

Mix all the ingredients except butter together, knead the dough until it is smooth, then add butter and continue to knead until the surface of the dough is smooth and delicate, and a thin and not easily broken film can be pulled out (completely stage). Put it in a plastic bag, flatten it, and freeze it for 30 minutes to make the dough hard and easy to shape.

Take out the frozen dough and cut it into a square of about 28x28cm.

Take out the chocolate and place it in the middle of the dough.

Pinch and wrap it tightly.

Roll out the dough into a rectangle of about 20x40cm, and fold it in thirds from the left and right sides. Roll out the dough again and fold it in quarters. Fold the left 1/8 inward and the right 3/8 inward, and then fold it in half.

Wrap it in plastic wrap and put it in the refrigerator for 15 minutes.

Take out the dough, cut it into long strips, divide it into 8 equal parts, stack every two parts with the cut side up.

Finally, braid the dough into four strands using the following method: press 2 onto 1, press 3 onto 2, and press 3 onto 4. Repeat in order until finished.

Fold the braided dough backwards, with the sealed side down, put it into the mold, and cover it with plastic wrap.

Let it ferment until it is 8-9 points full. Then put it in a preheated oven at 165°C for 35 minutes. (The baking time and temperature can be adjusted according to your own oven.)