Milk Chocolate Bread

Materials: 265g of high gluten flour, 195g of milk, 15g of milk powder, 10g of cocoa powder, 3g of yeast, 3g of salt, 25g of sugar, 20g of butter, 100g of high-temperature-resistant chocolate beans

Methods:

Place all ingredients except butter into a bread machine and knead for 20 minutes, add softened butter and knead for 10 minutes. The bread is then double in size, divided into 8 equal portions and kneaded for 20 minutes, rolled into a rectangle, folded and rolled out again, thrown in the chocolate beans, rolled up, again, half an hour to wake up, preheat the oven at 190 degrees for 20 minutes