Chocolate Bean Bread
by Autumn rain
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. The fresh milk and brown sugar are heated in water until the brown sugar melts. After cooling, add cocoa powder, yeast powder and half of the high-gluten flour
2. Stir for about 3 minutes
3. Then add the rest of the high flour and salt to mix into a dough, put it in the bread machine and knead for 15 minutes, until the film is formed
4. Add butter, continue to knead for 20 minutes, then drop a few more times on the chopping board by hand until the expansion stage
5. Add chocolate beans
6. Just knead into the dough, it doesn’t take too long, cover with plastic wrap and ferment to 2-3 times the original size
7. Divide into 8 equal parts, rounded
8. Put the dough with the mouth down and put it into the greased egg tart mold for the final fermentation
9. When it is twice the original size, apply a thin egg white solution
10. Put it in a preheated oven at 200 degrees, middle level, upper and lower fire, 180 degrees, 18-20 minutes.
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