Bakery version of cocoa bread

WHAT YOU NEED

Ingredients

300 grams of flour
145 ml of water
50 grams of eggs
20 grams of cocoa powder
White sugar 25 grams
4 grams of yeast
20 grams of milk powder
20 grams of butter
3 grams of salt

How TO MADE Bakery version of cocoa bread

Steps 1 to 4

1. I'm sorry I don't have a map.

2. The ingredients other than butter are placed in a bread pan, stirred evenly with a chopstick, and left for 15 minutes.

3. To save the bread machine's stirring time, love the bread machine.

4. Pour in softened butter and stir for another 15 minutes.

5. Then you can use your hands to pull out the smooth membrane.

6. Ferment for another hour and a half.

7. Take the bread out of the exhaust, cut it into four small pieces, fold it into a bull's tongue, fold it in three, fold it across, fold it into a bull's tongue, have some unfinished chocolate at home, cut it up and roll it in.

8. Remove the bread maker blades, roll four well, and discharge into the bread bucket.

9. Ferment for one hour.

10. It is baked for 35 minutes.

11. Upper middle color.

12. It's baked like this.