January 23, 2011 - 4:04am
I was about to make Larry's cheese bread but...
As I mentioned to Larry on the other his post yesterday, I made your cheese bread ( I was about to..).... but I found out that I didin't have enough sharp cheese although I though I had enough... So, I made " Cheese sheet" to fold into the dough like making croissants instead.
It is not neat..
VERY TASTY! They will be our breakfast today :) Thank you, Larry!
There is one thing that bothers me. I can smell any other breads with instant dry yeast more and more when I heat it up in a microwave since I have known sourdough bread and fruit yeast bread. I also smell yeasts when I slice it when it is warm slightly( Shouldn't I do that?).
Happy baking,
Akiko
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Comments
Nice save, Akiko!
As to the yeast smell, its alcohol that you smell hen it evaporates under heat. you may want to use less yeast next time.
Akiko, they look wonderful. I hope they taste as good as they look.
Mebake may have a point on the alcohol, of course, we get just as much alcohol in the Yeast Water - or, for that matter, in sourdough, so perhaps, that isn't it?
Ron
Thank you, Khalid and Ron
Now I understand why!! Thank you so much guys!! but it smells not good compare to natural yeasts...
Even I decrease the amount of instant dry yeast, I can still smell from the crumb when it is warm... When I add grapefruit yeast water in the dough a little bit, it smells better.
Best wishes,
Akiko
Nice bit of ingenuity in incorporating the cheese you had at hand and producing some wonderful looking breads.
Larry
Your comment really means to me. I appreciate it, Larry!
Thank you so much! My new goal is your croissants that are beautiful! Practice, Practice, Practice...!!!
Akiko
Hello Akiko, I bet that made for a wonderful looking, cheese-layered crumb.
What a great idea! from breadsong
Thank you, breadsong! They tasted great when they are at room temperature.
We all love cheese-layered crumb :)
Happy baking,
Akiko
This is really neat Akiko!
You've created an entirely unique and delicious looking bread by thinking around the ingredient problem. That's a talent all in itself, and one that doesn't come naturally to many people. As Khalid says it's a "nice save" but I think it shows more than that simply because of the creativity you've used to come up with something so appealing. Very nice Akiko!
Franko
Thank you so much, Franko
Cheese layered bread is one of Japanese bread ( Danish?). Cheese layered is not sweet but they are usually sweet. We put chocolate cream sheet or custard cream sheet or green tea cream sheet besides cheese sheet. There are so many varieties of these bread in Japan.
There are some example:
http://cookpad.com/recipe/425346
http://cookpad.com/recipe/371336
Your compliment gave me energy to keep trying more new things !! Thank you so much, Franko!!
Akiko
Thanks for those links Akiko, very interesting take on lamination using chocolate and cheese etc . Not a method I've ever seen before and I'm always happy to learn some new techniques.
Many years ago when I worked as a pastry and dessert maker for a restaurant, I made a chocolate puff paste for a Valentine's Day dessert special, but it was made with the chocolate mixed into the actual dough rather than laminating it in as it is with this method. I wish I had of known of this method back then, but it's definately something I'm going to try very soon...maybe for this years Valentines Day.
Thanks again, all the best
Franko
Hello Akiko and Franko,
Ciril Hitz mentions in his book 'Baking Artisan Pastries and Breads' you can add flavor to your butter block - spices or herbs - before lamination begins. I thought this sounded appealing too - there would be so many possibilities for sweet or savory breads, pastry, croissants! How about an infused-chocolate roll-in?!
from breadsong
Hello Akiko, thank you for posting these links! I am very intrigued by the idea of laminating with chocolate and the pastries pictured look so good. I wonder what the chocolate mixture is made up of...something worth investigating!
Thanks so much, from breadsong - such an inspring post!
Hi Breadsong
I don't think Akiko will mind if I jump in to help here.
This is the link for the chocolate mix, posted in Cookpad by Yukirain (the author of the first link Akiko provided):
http://cookpad.com/recipe/425330
You will see from the many reports/photos added to this page by other cookpad members that this is a very popular recipe. (as I write there are 406 of them)
The formula is as follows (sufficient for one or one and a half loaves):
A Strong Flour 15g (in the USA this would be bread flour)
A. Cornstrach 5g
A. Cocoa 5g
A. Sugar 30g
Milk 60g
Chocolate (finely broken) 70g
Eggwhite one (L)
Butter 10g
The method/photos:
1. Place ingredients marked with an 'A' in a heat proof bowl in the order given, mixing thoroughly after each addition.
2. The blend will look fluffy, see photo; this could also be achieved by thoroughly sieving these ingredients.
3. Next add the milk, mixing carefully to ensure no little beads form.
4. After mixing it will look thick, as per the photo
5. Without covering, heat in the microwave for 1 minute. Give a light mix and then add the chocolate, blending it in by mixing it as it melts.
6. Add the eggwhite and use the hand whisk to mix it in well.
7. At first the mix will be broken but gradually it will become thick, refer the photo. Now microwave for a further one and a half minutes.
8. Use a rubber spatula to knead the mix, while kneading add the butter, which will melt and become blended in as you knead.
9. When kneading is complete the mix will have formed a slippery, plump lump as seen in the photo. Should you find that a lump doesn't form, reheat for a short time in the microwave.
10. Put the mix on a piece of plastic wrap and spread it out to the desired dimensions, using a rubber spatula.
11. When it is 15 x 18 cm, wrap it up in the plastic wrap.
12. Roll to an even thinness. Once it has cooled sufficiently, place in the freezer to set or to freeze.
Tips/points
Yukirain indicates that the microwave used is 700 watts and asks that adjustments to heating times be made accordingly.
Also notes that if dark chocolate (Japanese black chocolate) is used the cocoa may be omitted, however if it is left in the bittersweet resulting product is generally favoured by adults.
Stores well in the freezer.
I trust this enough, but if you want the dough formula as well let me know.
亜希子さんもし分けないが必要と思ったらゆきらいんさんに英語訳をTFLに乗せた事を教えていただきませんか。。。よろしくお願いします。
Robyn
Thank you so much, Robyn!
I appreciate your big help!! Thank you for taking time to write up, too.
ゆきらいんさんはコメントする欄を閉じているので直接ゆきらいんさんに連絡することができませんが、自分のクックパッドの表紙にゆきらいんさんのレシピの英訳をTFLに載せたことを記しておきます。また、ゆきらいんさんのチョコシートをつくったときに”つくれぽ”にお知らせするつもりです。 どうもありがとう！！
Sincerely,
Akiko
Hi Robyn,
On behalf of breadsong and myself, many thanks for taking the time to provide this translation. This will make things a great deal easier for us when decide to make it.
All the best,
Franko
Robyn, Thank you for providing this translation!
What a wonderful community we have here at TFL.
Thanks again and you just made this project a whole lot easier!
from breadsong
Hello, Franko and Breadsong
Your welcome! I am sorry that I didn't translate it. Please let us know how your chocolate layered bread comes out :)
I didn't have time to do that at the time. I am very glad that RobynNZ helped! Thank you, Robyn. Robyn did an excellent job for me.
Happy baking,
Akiko
Akiko, you did really good job and I like the shape of your breads.
Breadsong, here is the chocolate sheet that you are looking for:
http://www.anhsfoodblog.com/2009/09/how-to-make-japanese-multi-layer-marble.html
Kimmy
Kimmy, Thank you so much! for the link, with the great pictures and 'how-to'.
The marbled crumb that results is spectacular! Oh, this is going to be fun one to try! from breadsong
Thank you Kimmy!! :) Thank you for the site that you linked that is very easy to understand.
Kimmy and Breadsong and Franko and Everybody:
I found the other way, but it is Japanese.
http://cookpad.com/recipe/256740
After step 12, She just twisted the two string dough after cutting in a half then again twiste them and mold it in a pan. I also want to try it soon :)
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I tried the both method that are the one above and the other one that kimmy linked. First day- Kimmy's way -braiding with 3 long string dough The second day-twisting 2 long twisted string dough - I recommend Kimmy's one that is much easier than the one that I linked above. Because it was kind of difficult to twiste the 2 string dough as much as I desired. It was very easy to brade the dough ( Kimmy's) and also rose better than the 2 twisted string dough one.
Here are the ingredients and method:
Chocolate- sheet ( I didn't have cocoa powder so that I made like this below: This is very sticky, but it is more real chocokate taste. Recently, I am not a big fan of cocoa powder, I rather use 100% chocolate. I don't recommend this formula though. )
A:Bread flour (KA) 20g
A:Cornstarch ( Argo) 5g
A:Sugar 50g
Milk 30g
Whipping cream 20g
Chocolate chip ( Dark Bitter) 73g
Egg white 1 ( 30g?)
Butter 10g
----- -----------------------------------------------
Method:
This chocolate-sheet method is the same as the one that RobynNZ transfered "YUKIRAIN"'s recipe. But I cooked and checked every 30 seconds when I put it in a microwave.
I put shortening on the parchment paper before put the chocolate cream to remove the chocolate easily.. but it was still difficult to do that.
As you see, It is sticky..
When I made the chocolate sheet at the first time that is Kimmy's way( brade), I put the chocolate cream in a sran wrap like Yukirain does, then It was a diaster.. I couldn't remove the chocolate cream from the saran wrap at all.. So I lost about 40g chocolate cream because it stuck with the saran wrap.
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Dough:
Bread flour ( or KA AP I used it for Kimmy's way) 300g
Active dry yeast 3g
Sugar 25g
Egg yolk (1) + Milk = 210g
Butter 30g
Method:
1. Pour the egg yolk + milk and the sugar in a container. Stir well - Microwave 10 seconds- stir again - microwave 10 seconds until the liquid is luke warm.
2. Add the yeast in the liquid (1) - stir well -- rest for 10-15 minutes unitl foamy ( preferment)
3.Add the flour and salt in the foamy mixture. Stir well- Add the butter in it
4. Knead for 10 minutes until you can see window pane.
5. Bulk fermentation 1.2-1.5 hours 82.4-86F
6. Puch down- make a round ball - bench time 30 minutes ( 65-67F)
7. Roll the dough to make a square.
8. put the chocolate in the dough Cover the chocolate sheet completely.
9. 3 folds-- refrigerator for 30 minutes-1hour
10. 3 folds-- refrigerator for 30 minutes- 1hour
11. 3 folds -- refrigerator for 30 minutes - 1 hour --X I didn't have to do 3 times fold, 2 times was enough.
12. roll the dough to make a long rectangle.
13. Cut the dough 3 long stripes then brade
14 mold in a loaf pan
15. Proof 2 hours 82.4-86F
16 Bake 350F 35-40 minutes if it gets dark brown, cover foil over the top.
--------------------
First day: Kimmy's brade with 3 long string dough one
As I lost some chocolate cream, it is less chocolate layers in the bread. I also messed up when I laminated the chocolate sheet in the dough. but it was very tasty as much as my daughter and husband were fighting over.
Second one : 2 twisted string dough
I should have twisted the 2 long string dough well to make the dough tense...I don't know .. Or the chocolate sheet was too heavy for the dough???
This slice is the edge. I could fold better than the first one because of the cholate sheet. but TAKE A LOOK the picture below :
This slice is in the middle.. (T-T) The 3 slices bread were like that. I don't know what was bad. May be the chocolate sheet??
I brushed some milk before baking this time. I have always trouble with brushing egg yolk mixture or milk or even water that cause trouble to remove the loaf from the pan afer baking. I brushed some milk on the layered parts was showed on the top, too.. because of that??.. Although it looks like under cooked. I baked 35 minutes at 350F. Or Because I sliced it when it was still warm??
--------------
Next day
I warmed the slice of the middle in the loaf ( under cooked?), it was okay. I realized that I didn't have to 3 times fold for this loaf.
Akiko
Akiko, you really make me want to overeat your marble breads look sooooo good ;-)
Ron
Now, I am making another chocolate marbled bread again. Then I realized the amount of bread flour that I wrote was wrong.
A: Bread flour 16g was correct.
When I followed 20g bread flour, the choco sheet turned out solid, it tasted flour flavor with the chocolate that I didn't want to. I added the 7 pieces chocolate for fondu?
After adding the fondu chocolate chips, it tasted better.. but I better put less bread flour in the choco mixture eventhough it is difficult to remove it from the parchment paper.
I just let you know about the chocolate sheet taste. So I recommend to taste your chocolate-sheet when you make as you desire.
------
This is the result:
It was good, but I liked the other one that I made first time and second time because the chocolate-sheet were really moist compare to this one. It was easier to laminate though. Although my family and neighbor's children enjoyed it.
Cheers,
Akiko
Hello Akiko, I've been meaning to write and tell you how beautiful I think this loaf is! from breadsong
Thank you, Breadsong!
I also think that your miche that is your icon looks scrumptious!! Did I tell you that your hand skill is elegant ?
I am looking forward to see your next post :)
Best wishes,
Akiko
Thank you, Ron!
You made my day :) I was little disappointed.. I was too greedy to get as many layers as I wanted like making croissants that was a wrong choice. It is nice to have more sponge compare to the chocolate sheet for this marbled bread. But I will do 2 times fold for this loaf next time, then it would be better.
I am going to practice Japanese pastries for next month that there are a party among the art professor who is one of my husband's friends and his students go to Japan this year for Art. ( I don't know when.. I forgot ) The artist professor wants his students have some experiment before going to Japan.
My husband said when he came over Japan, " I will die here from hunger if I stay here for another week" LOL I will make some sushi and Japanese sweet bread or so. I am still thinking about it. Although the art professor seemed to me that he wants me to make something traditional Japanese food that makes his students frown.. LOL
Thank you for your compliment, Ron!
Akiko
Akiko, You will have your hands full getting all those things done to be ready for that party. Remember "Busy hands are happy hands!" ROFL
I look forward to seeing your postings, too.
Ron
:)
Happy hands LOL
P.S My hands are monkey hands! LOL and they are rough!
Akiko
Ah, but very clever monkey hands, then they must be :-)
R²
:) Thank you, Ron.
Akiko