How to make Michelle's cocoa bread

• 1.Weigh all the ingredients, sift the flour and set aside
• 

  2. Add salt and yeast powder to water, mix well, and let it sit for a while

• 

  3. Sift the cocoa powder into the flour, pour the chocolate beans into it and mix well

• 

  4.Pour step 2 into step 3

• 

  5. Use a spatula to mix well until there is no dry powder, cover with plastic wrap and ferment for 40 minutes

• 

  6. The fermented dough is 2-3 times the original size

• 

  7. Dust the silicone pad with hand powder , place the dough on hand flour and press to deflate into a rectangular shape

• 

  8. 30% off

• 

  9.Cut into four parts as shown

• 

  10. Roll each portion into a twist three times and place it on the baking sheet one by one

• 

  11. Cover with plastic wrap and bake for 40 minutes, preheat the oven to 220 degrees for 10 minutes, and bake on the middle rack for 25 minutes

• 

  12.The finished Michelle cocoa bread comes out of the oven and is placed on the grill to warm up

• 

  13.Break the cooled cocoa bread, crispy on the outside and tender on the inside

• 

  14.Slightly salty cocoa bread sandwiched with sweet chocolate beans, crispy on the outside and soft on the inside, sugar-free, oil-free and chewy