1.

Dough: gluten 140g, milk powder 10g, sugar 10g, salt 1.5g, milk 15g, water 80g, dry yeast 1.5g, chocolate 30g, cocoa powder.

2.

Pour all the dough except chocolate into the toaster.

3.

Stir into a uniform dough and add chocolate.

4.

Continue stirring until the film can be pulled out.

5.

Put in a bowl for basic fermentation.

6.

Stuffing: cream cheese 80g, milk 10g, sugar 20g, chocolate chip 15g.

7.

After the cream cheese softens at room temperature, scrape it with a rubber scraper and stir it evenly. Add milk several times and mix well.

8.

Add sugar and stir well.

9.

Pour in chocolate chips,

10.

Stir well. Refrigerate for later use.

1 1.

The volume of dough has doubled.

12.

Exhaust, divide into three equal parts, and relax in circles 15 minutes.

13.

Roll it into an oval shape and add the stuffing.

14.

Roll up, pinch, and close.

15.

Put the mouth down and put it in a baking tray for the final fermentation.

16.

Brush protein on the surface after fermentation, and gently cut the surface three times.

17.

Put in the oven, middle layer, fire up and down 180 degrees, bake 15-20 minutes,

18.

Take it out of the oven. Eat it cold.

Chocolate cheese bread finished product map

Cooking tips

The water consumption of dough should be adjusted according to flour.

The fermentation temperature should not be too high, so as not to affect the internal tissue.

If you like the rich flavor, you can use whipped cream instead of all the milk.

The baking time and firepower should be adjusted according to the actual situation.