1. Material: 300g of high-gluten flour, 20g of cocoa powder, 2g of salt, 20g of sugar, 4g of yeast powder, egg 1 piece, 30g of whipped cream, 0/50g of milk/kloc-0, 20g of butter and 70g of chocolate.

2. Pour all the ingredients except butter and chocolate into the bread machine, start the dough mixing program, and knead the flour into a ball.

3. After kneading the dough, pour 20g butter into the bread machine and continue the kneading procedure until the butter is completely absorbed by the dough.

4. After kneading the dough, stop the kneading procedure, pour the chocolate into the bread bucket, and restart the kneading procedure to knead the dough for 15 minutes until the dough is smooth.

5. After kneading the dough, take it out and put it in a basin to double it.

6. After the dough is raised to twice the size, knead the dough into the original size, divide it into four parts, and cover it with plastic wrap 15 minutes.

7. After dough proofing, knead the dough into an 8-inch round mold and put it in an oven with a pot of hot water for secondary proofing.

8. After the second wake-up, preheat the oven to 180 degrees. Spread a layer of light cream on the surface of bread.

9. Bake bread in the oven for 25 minutes.