Chocolate Bread
1.
Main and auxiliary materials: flour, chocolate.
2.
Add warm water, corn oil, sugar and flour to the bread bucket in turn.
3.
Finally, add yeast powder and start the kneading program for 25 minutes.
4.
Put the kneaded dough in a basin and ferment once.
5.
The room temperature is 22 degrees, and the fermentation is about twice as big in more than 4 hours.
6.
Take out the dough and knead it evenly.
7.
Divide 4 uniform doughs, cover them with plastic wrap and relax for 15 minutes after reunion.
8.
Take a piece of dough, flatten it, stretch it gently, and add chocolate.
9.
Roll it up.
10.
In this way, everything is done.
11.
Set in pairs, rolled into a twist shape.
12.
Put it in a bread bucket and ferment it for the second time.
13.
Ferment to a full barrel.
14.
Put it in the bread machine.
15.
Bake for 50 minutes.
16.
Take out and let cool.
17.
Ready to be eaten out of the mold.
18.
The internal organization is also very beautiful. It's just that the chocolate didn't melt.
Tips:
1. It should be better if the chocolate is melted or rolled, and then wrapped in the dough.
2. To be safe, it is best to use sauces for bread fillings, such as chocolate sauce, blueberry sauce and so on.
