1. Weigh all the ingredients except butter and cocoa powder, put them into the bread machine, and start the dough mixing program
2. Knead into a smooth dough
3. Add butter cubes
4. Continue to make dough
5. Knead to the expansion stage
6. Prove until the dough is twice as large, which takes about an hour and a half
7. Take out the exhaust and let it stand for 15 minutes
8. Feel free to add some cocoa powder
9. Knead until the flour penetrates into the dough, and let stand for 15 minutes
10. Divide into two parts (because I use two molds)
11. Put in non-stick mold
12. Put another portion of dough into the mold
13. Carry out secondary fermentation until the mold is almost full, put it in the oven at 180 degrees for about 30 minutes
14. After baking, let it out and let it dry on the grill to room temperature
15. Just slice it
16. Nice cocoa pattern bread is ready
Tips:Heartwarming reminder: Cocoa powder is added at will, you can also make a single ball of cocoa dough and mix it together to have a pattern.
The temperature of the oven is different from one to another, please adjust it according to your own oven.
Leave room when adding liquid. Flour absorbs water differently, so please add as appropriate.
