1. bread machine kneading+fermentation. Except chocolate sauce, all the main ingredients (flour, milk, milk powder, eggs, sugar, salt and yeast) are put into the inner barrel of the bread maker in the order from liquid to powder, with salt and sugar diagonally on the flour and yeast in the middle. Start the dough making process, add butter after the first kneading, knead the dough again until the fermentation is over, take it out, flatten it and exhaust it, and divide it into two parts.

2. Divide the dough into two parts, with the amount as you like.

3. Take out a piece, roll it out, roll it into a long strip first, and preferably make it into an inverted triangle (big top and small bottom).

The fourth step is to apply a layer of chocolate sauce.

5. Don't spread too much chocolate. If the dough is rolled thin, the weight of chocolate sauce is as thin as bread. I will put too much chocolate. The dough on both sides should be sealed, and it is not necessary to press hard (to avoid sauce explosion), as long as it can be sealed.

6. Starting from the top, like an egg roll (it should be dense, if it is too loose, the internal structure of the bread will become very large), slowly roll down to the bottom, and slightly reshape the positions of the two tips to make them into the shape of horns. Put it aside and relax.

7. When the bread is soft, preheat the oven to 200 degrees. /kloc-bake at 0/70 degrees for 20 minutes (for reference only), depending on your oven temper.

If you like the style of French bread, you can sprinkle some flour on the surface of the bread and put it in the oven. If you like bright colors, you can apply a layer of egg yolk liquid when you relax.

8. Come out of the oven and eat.