Whole Wheat Flour 200

Supplementary Ingredients

Yeast

Low Gluten Flour 60

Cocoa Powder 25

Condensed Milk

Sugar

Salt

Egg Whites

Milk

Dark Chocolate Chips Step 1

1: Combine all-purpose flour, yeast, and water to form a dough. Let rise in a warm place for 1 hour, then refrigerate overnight. ps: add or subtract water according to the amount of dough, and keep the dough moisturized and insulated from odors during the fermentation and chilling process. The next day, return the dough to the refrigerator for half an hour. Mix all the ingredients of the main dough, tear the medium dough into small pieces, put them together and knead the dough until a glove film is formed. Then, let it rise in a warm place for 1 hour.

Step 2

2. Mix the dark chocolate chips with the chocolate beans. Here you can chop the whole dark chocolate for use. An overall weight of 80-100g is enough. Divide the fermented dough into 50g pieces and relax for 15 minutes, keeping it moisturized. Knead and roll out into a circle.

Step 3

3: Take 8-10g of the chocolate mixture, wrap it into the rounds and tighten the mouth. Continue to ferment in a moist, warm place for about 50 minutes. Preheat the oven to 180 degrees, brush the fermented bread with a layer of egg wash, middle layer, 180 degrees for 15-18 minutes. Adjust the time according to your oven. Be careful not to overbake the bread, black-eyed peas are very fluffy.

Cooking Tips

It is recommended to put more chocolate on the bread, I used sea salt chocolate. Putting hazelnut butter is also good.