Chocolate Bread

Name: Chocolate Bread
Total time: 10 min
Yield: 146.3 g
Ingredients: Yonsei Milk 30 ml; Salt 0.3 g; Leavening Agent (Baking Powder) 1 g; Allulose Syrup 30 ml; Fresh Egg 55 pcs; Hershey's Unsweetened Cocoa Powder 20 g; Flymeal Choco 10 g

Cook 10 min Difficulty EASY 216 kcal

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Ingredients

Main ingredients

Yonsei Milk 30 ml
Salt 0.3 g
Leavening Agent (Baking Powder) 1 g
Allulose Syrup 30 ml
Fresh Egg 1 pcs
Hershey's Unsweetened Cocoa Powder 20 g
Flymeal Choco 10 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 39.37 g 53%

Protein 16.87 g 23%

Fat 8.22 g 25%

Serving size 146.3g

Cooking steps

1

Mix flour, sugar, and yeast together.
2

Add warm milk and eggs, then knead the dough.
3

Add butter and continue kneading until the dough becomes smooth.
4

Let the dough ferment for 1 hour.
5

Chop the chocolate and prepare it.
6

Divide the dough and shape it into bread, placing chocolate inside.
7

Let it ferment again for 30 minutes for the second rise.
8

Bake in a preheated oven at 180°C for 15 minutes.

Chocolate Bread

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