Exclusive Cocoa Ham Bread

Pour Quen milk into the stand mixer and add 5 grams of yeast. Then add 400 grams of bread flour, 100 grams of low-gluten flour, 5 grams of cocoa powder, and 30 grams of sugar. Add 2 grams of salt and start the dough mixing program for five minutes. Add 20 grams of butter. Continue the dough mixing program, then take it out and knead into a smooth dough and place it into a stainless steel bowl.

Cover with a damp cloth and ferment until doubled in size, one hour in winter.

Divide the dough into portions of 60 grams each, cover with a damp cloth, and let rest for 20 minutes.

Then roll it out and wrap it around the sausage.

Ferment until it doubles in size, which takes one hour.

Brush a layer of beaten egg on the surface.

Place it in a 42-liter Galanz oven, bake with the upper heat at 200 degrees and the lower heat at 180 degrees for 15 minutes. Since the brand and size of ovens vary, the temperature and time settings are also different.

A finished product picture, give me one. It's been arranged.