Ingredients:
High-gluten flour: 200g; Unsweetened cocoa powder: 20g; Brown sugar: 30g; Fresh milk: 135g.
Accessories:
Yeast powder: (1/2 1/4) teaspoon; Eggs: 35g; Salt: 1/2 teaspoon; Chocolate chips: 30g.
Taste: Bitter; Technique: Baking; Time-consuming: Several hours; Difficulty: Ordinary.
Steps to make Chocolate Chip Bread
Heat fresh milk and brown sugar in a water bath until the brown sugar dissolves. After cooling, add cocoa powder, yeast powder, and half of the high-gluten flour.
Stir for about 3 minutes.
Add the remaining high-gluten flour and salt to form a dough. Knead in a bread machine for 15 minutes until the dough forms a film.
Add butter and continue kneading for 20 minutes. Knead the dough on a board by hand until it reaches the expansion stage.
Add chocolate chips.
Knead the dough until the chocolate chips are evenly distributed. Cover with plastic wrap and let it ferment until it doubles or triples in size.
Divide the dough into 8 equal parts and roll them into balls.
Place the dough with the seam side down into a pre-greased egg tart mold for final fermentation.
When it doubles in size, brush a thin layer of egg white on top.
Bake in a preheated oven at 200 degrees Celsius, middle layer, top and bottom heat, 180 degrees Celsius, for 18-20 minutes.
