1. Weigh all the main ingredients, put all the ingredients in the bread machine except the butter, and refrigerate the milk and eggs. Start the kneading program and kneading for 20 minutes.
2. After 20 minutes of kneading, add chocolate beans and butter, and continue kneading for 30 minutes. After 30 minutes, the bread machine starts the fermentation program, and the fermentation is about one hour, until the dough is twice as large as the original, and it is not sticky to the touch!
3. Take out the dough and knead it to exhaust air, then divide the dough into 9 equal parts, arrange it into a circle, and let it sit for 15 minutes.
4. After standing for 15 minutes for the second finishing, I put some chocolate on the surface of the bread, which felt like a cute hedgehog.
5. Pour a bowl of boiling water into the oven to prevent the surface of the bread from drying out when it is fermented! Ferment for about an hour, then observe more. The bread will be fermented to one and a half times its original size.
6. This is the second fermented bread
7. You can shape it any way you like, or you can cut the bread! After preheating the oven 180 for five minutes, put the baking tray in and bake for 16-18 minutes.
Tips:During the first fermentation, I almost heated the small chocolates. When rubbing and exhausting, the melted chocolate adhered to the panel. I think it is OK to put the chocolate beans later, and the large chocolate can be wrapped into the bread during the second molding. , The bread seen in this way has a burst of pulp vision, and it looks very appetizing! \n
