I couldn't help but want to learn how to make this bread, I asked for the recipe once, it really didn't deceive anyone, it tasted really good, the bread not only smelled like cocoa but also had a soft, sticky texture, chewing the dried cranberries and walnuts inside was really delicious.

WHAT YOU NEED

Ingredients

250 grams of starch
70 grams of glutinous rice
20 grams of cornstarch
35 grams of butter
White sugar 65 grams
4 grams of salt
120 grams of milk
15 grams of cocoa powder
Eggs 46 grams
110 grams of water
4 grams of yeast
130 grams of beans
Dried cranberries 30 grams
30 grams of walnuts

How TO MADE Mashed potatoes and soft cocoa packaging

Steps 1 to 4

1. Preparation of the dish: 250 g of high starch flour, 70 g of glutinous rice flour, 20 g of cornstarch, 35 g of butter, 65 g of white sugar, 2 g of salt, 120 g of milk, 15 g of cocoa powder, 46 g of eggs, 110 g of water, 4 g of yeast, 130 g of red bean sand, 30 g of dried cranberries, 30 g of crushed walnuts,

2. Mix 70 grams of glutinous rice flour and 20 grams of cornstarch and add 120 grams of milk and 30 grams of sugar and paste.

3. Boil in a steamer for 20 minutes

4. After drying, add 10 grams of butter to the steamed mashed potatoes, wrap in a preservative film and refrigerate for a while.

Steps 5 to 8

5. 250 grams of starch, 15 grams of cocoa powder, 2 grams of salt, 35 grams of sugar, 4 grams of yeast, 46 grams of eggs, 110 grams of clear water, put in the cook's machine.

6. Mix for 6 minutes in a cookware.

7. Add 25 grams of butter and stir for 8 minutes to extract a large thin film.

8. Prepare the dough and cover it with a wet cloth for one fermentation.

Steps 9 to 12

9. Ferment until the powder dries with your fingers and the hole doesn't bounce back.

10. After the fermented dough is exhausted, it is evenly divided into three parts with the mashed potato dough and the preservative film is loose for 10 minutes.

11. First, the cocoa dough is separated into growth squares.

12. The mashed potato dough is then ground into slices that are slightly smaller than the cocoa dough and spread on the cocoa skin.

Steps 13 to 16

13. A layer of red bean sand

14. Dried cranberries and walnuts

15. Tighten the bottom and the two ends of the mouth

16. Second fermentation with a preservative film in the shape you like

Steps 17 to 20

17. The second fermentation is enough to grow twice as much, using a sieve to spread a layer of low-strength powder.

18. Then cut your favorite patterns with a knife.

19. Bake in a preheated oven at 180 degrees for 20 to 25 minutes

20. When the time comes, take out the toaster and dry the bread on the net and keep it tightly closed.