1. Melt the chocolate in water, mix well with the cream, add egg liquid, mix well, and pour into the bread bucket
2. Then add milk, salt, sugar, cocoa powder, coffee, flour and yeast. Select the kneading program for 10 minutes, waking up for 10 minutes, and again kneading program for 15 minutes, and then put it in the bread machine to ferment for 30 minutes
3. Poke the fermented chocolate dough with your fingers. It will not shrink or collapse, and the dough will be ready for the next step.
4. Divide the dough into two equal parts, wrap them in plastic wrap and wake up for 15 minutes
5. Take a dough, roll it into a slice, sprinkle black currants on it and roll it up from one side
6. Roll into a shuttle shape, pinch the joint tightly or it will open during the fermentation process, put the joint down on the baking tray, put it in the oven to ferment for 40 minutes
7. Fermentation is good, take out, brush with milk and sprinkle with dried fruits (sesame, pumpkin seeds, sunflower seeds), put in the oven and heat 170 degrees for 25 minutes
8. When the time is up, take it out immediately and put it on the cold shelf to cool to hand temperature
Tips:The bowl of melted chocolate needs to be clean and water-free. When the water is melted, the water below can be turned off. Use the remaining temperature to continue to heat the chocolate. Spread the black currants evenly on the dough and do not pile them together. The interface must be pinched tightly during plastic surgery
