1. Put all the ingredients in the dough except butter into the bread bucket, press the kneading button, and knead the dough for 10 minutes
2. Add butter, press the arrow to select the sweet bread program, press OK to enter the burnt color and select the middle color, press OK again to enter the weight, select 750 grams, press OK to enter the fruit, do not choose to add fruit, and finally press the start button, the program starts run.
3. Make the chocolate filling while the bread machine is working, first melt the chocolate and butter.
4. Directly mix high-gluten flour, cocoa powder, corn flour in a small milk pot, add milk and sugar, and mix well
5. Add the melted butter and chocolate, add another egg white, and mix well.
6. Heat on low heat until the batter becomes slightly viscous, and separates from the sides and bottom of the container when stirring
7. Pour the batter between two layers of plastic wrap, roll it into square slices, and freeze in the refrigerator
8. Press the start button to pause the program when the bread machine works until the screen shows 1 hour and 40 minutes
9. Roll the fermented dough into a square, remove the chocolate filling from the freezer and place it on top of the dough
10. Wrap the chocolate filling as shown
11. Roll it out, do the first three-fold, relax for 10 minutes, do the second three-fold
12. Roll out after three folds twice
13. Cut the dough into half
14. Cut each piece into the shape shown in the figure, leaving a little bit at the top not to cut
15. Braided
16. Then connect the head to the tail to make a hydrangea shape. Take out the mixing knife of the bread machine, make 2 doughs one by one, and put them into the bread bucket. Press the start button again to continue running the program to the end (if the dough has not reached the ideal state, you can press the pause button to extend the fermentation time
17. Finished picture
18. If you use an oven, you can make 2 doughs in sequence, put them in a toast box, and ferment them to 8 or 9 minutes full. Preheat the oven and bake at 180 degrees for about 40-45 minutes. After coloring, cover with tin foil, and remove the mold immediately after baking.
