250 grams of bread flour, 8 grams of cocoa powder, 25 grams of sugar, 3 grams of salt, 70 grams of milk, 25 grams of water 100, unsalted cream, 3 grams of instant yeast, 9 pieces of Kym chocolate, milk chocolate 180, and 40 grams of broken nuts.

working methods

1, prepare all the ingredients.

2. Put all the dough materials into the inner pot of the bread maker and select "Bread Dough" to start.

3. After completion, take out the dough, put it in a steel basin, and put it in an oven that has not been started for fermentation.

4. Until the fermentation 1.5-2 times larger, the gloss of chocolate dough fermentation is very good, and the fermentation and gloss are excellent!

5. Squeeze the dough by hand to remove gas, then divide it into 9 parts evenly and knead it into a ball.

6. Press the dough into a thin edge and a thick middle with the palm of your hand, and put a piece of Jinsha chocolate.

7. The edge of the dough wraps the chocolate filling in the middle and the seal is tightened.

8. Put it down and rub it into a ball with your hands.

9. Put it in an oven covered with baking paper and put it in an oven that has not been started for secondary fermentation.

10, expanding to 1.5-2 times the size, 170℃ oven preheating, 170℃ oven baking dough 15 minutes.

1 1. Take out and cool for later use.

12, milk chocolate is melted in warm water, and slightly roasted nuts are poured in and mixed well.

13, the bread is inverted with chocolate, and it is finished by cooling and hardening on the heat insulation net.

14, serve.