Caramel Chocolate Bread
1.
All the ingredients except the chocolate beans and butter are poured together and kneaded into a smooth dough
2.
Knead the dough until it comes out of the film, add butter and knead the dough
3.
Until the dough can easily pull out the transparent film
4.
Knead the chocolate beans into the dough, round the dough into a large basin
5.
Cover the surface with plastic wrap or a clean damp cloth and leave it in a warm place to ferment until the dough is twice as large
6.
After fermentation, take out the dough and cut it into 9 pieces of 63 g and 3 pieces of 170 g.
7.
9 small doughs are rounded and put into the mold, and 3 doughs are loosened and rolled out
8.
Fold inward from the left and right one-third of each, then thin the bottom edge and roll it up from top to bottom into the mold
9.
After the dough is fermented, put it in the oven preheated to 180 degrees in advance, and bake for 40 minutes for toast and 25 minutes for small meal buns.