Nut Cocoa Bread

Overview

I still have a lot of sesame seeds and melon seeds I bought at the beginning of the year. I still feel like I can’t finish them every day, so I will make more nut bread in the future. It is not only good for the body, but also helps to reduce inventory. This bread is added with light cream. The light cream has a good moisturizing function and the bread is very soft. The whipped cream in the main ingredient is whipped, so if you don’t have whipped whipped cream, remember to reduce the amount of milk, otherwise it will be very sticky

Tags

• baking
• children
• breakfast
• bread flour
• cocoa powder
• egg liquid
• nuts
• olive oil
• pure milk
• whipping cream
• dry yeast
• fine sugar
• salt

Ingredients

Steps

1. 1 Put all the bread ingredients in the main ingredient into the bread bucket and activate the kneading button

   

2. 2 After kneading, take out the dough and put it in the refrigerator to ferment until it doubles in size

   

3. 3 Take the fermented dough out to room temperature and let it sit for 10 minutes

   

4. 4 Exhaust rounding

   

5. 5 Divide into quarters

   

6. 6 Take one, roll it out into a tongue shape, and roll it up

   

7. 7 After mixing all the nuts, roll the dough into a circle and coat with nuts

   

8. 8 Put it into the oven with a cup of hot water and start the fermentation button to ferment until it doubles in size

   

9. 9 For the fermented dough, bake in the oven at 175 degrees for about 25 minutes on the middle and lower racks. Remember to cover it with tin foil during this period if the surface is too heavily colored