Chocolate Bread Ball
1.
Put the egg liquid, water, sugar, salt, high powder, and dry yeast into the inner pot of the cook machine.
2.
After kneading at level 3, add butter and knead until the film can be pulled out.
3.
Divide the dough into 20 dough pieces, each about 18 grams in size.
4.
After the small dough is rounded, put it in a mini 20-line muffin cake tin.
5.
Put the mold in the oven, put a bowl of boiling water in it, and ferment for 20 minutes.
6.
Put it in the oven and bake at 170 degrees for 20 minutes.
7.
Heat the chocolate in the microwave for 1 minute. After stirring, add the butter and continue heating for 1 minute until it is completely melted.
8.
Put the bottom of the bread in the chocolate liquid and dip it into the chocolate.
9.
Put the buns on greased paper, put them in the refrigerator and freeze for a few minutes, until the chocolate sets.
Tips:
1. It does not need to be fermented for too long to avoid deformation of the bread.
2. Chocolate can also be melted in water. The time of using the microwave oven is not fixed, and see if the chocolate melts to increase the time.
3. After dipping in chocolate, it is best to put oil paper on it to release the mold.