Chocolate Sweetheart

Chocolate Sweetheart

1. Add high powder, low powder, chocolate powder, milk powder, yeast, fine sugar, and salt to the bread bucket.

2. Mix it roughly, then add milk and egg mixture.

3. The bread machine kneads the dough. After a kneading process is completed, the dough can be inspected, and a thicker film can be pulled out.

4. Add the softened butter and continue to knead the dough.

5. After the kneading process is over, check the dough and pull out a thinner film.

6. Add toasted chocolate beans.

7. Just knead well.

8. After finishing the dough, put it in a fermentation basin and leave it in a warm place to ferment to 1.5-2 times its size.

9. Prepared dough.

10. After exhaust, it is divided into 10 parts evenly.

11. Knead round one by one, cover with plastic wrap and relax for 15 minutes.

12. Take a loose dough, roll it into an oval shape, turn it over, and thin the bottom edge.

13. Roll up from top to bottom.

14. Slightly flatten and fold in half, stagger the sharp corners, and don't completely overlap them.

15. As shown in the figure, make a cut, don't cut to sharp corners.

16. Eversion, with long pointed corners on top, is a heart shape.

17. Make the remaining dough one by one, arrange them on the baking tray in a staggered manner, leave enough space between them, and put them in a warm and humid place for final fermentation.

18. The last fermented bread.

19. Brush a layer of milk, set the middle layer of the preheated oven at 180℃, heat up and down, and bake for about 15 minutes. Cover the surface with tin foil in time after the surface is colored.

20. Baked chocolate sweetheart.

Tips:

The baking temperature and time are for reference only, and are determined according to the temperament of the oven.