Chocolate Nut Bread
1.
Pour the ice water, sugar and salt into the bread bucket, then pour cocoa powder and flour, add yeast on the top of the flour, put the bread bucket into the Dongling JD08 bread machine
2.
Select the kneading program for 10 minutes, the first kneading is over, add the butter cut into small pieces, and continue to choose kneading for 18 minutes
3.
2 minutes before the end of kneading, pour in the nuts and continue to complete the kneading process
4.
After the dough is mixed, divide the dough into 6 equal parts, cover with plastic wrap, and let it rise for 15 minutes
5.
Roll out the small dough into an oval shape with the smooth side facing down and put chocolate beans on top
6.
Roll up from top to bottom, thin down the bottom, roll into an olive shape, pinch tightly around the mouth
7.
Put it on the baking tray and put warm and hot water to make the inside of the oven reach a certain humidity and temperature. You can change the hot water frequently so that the fermentation will be faster. If the oven has a fermentation setting, there is no need to change the water
8.
The bread embryo is about twice as large as the fermentation. Use a bread cutter to cut a hole on the surface of the bread and squeeze the softened butter into it. When the room temperature is high, put the butter directly into the piping bag, cover it with your palm for a while, the butter will soften
9.
Put it in a 12L Dongling 3706 oven that has been preheated to 180 degrees and bake for about 20 minutes (the actual baking temperature depends on the temper of your own oven). After baking, take out the bread, let it cool on the drying rack, put it in a fresh-keeping bag, seal it, and store it at room temperature.
