Creamy Chocolate Bread Recipe by cookpad.japan
Cooking Instructions 1 Add all of the ingredients except the chocolate bar to a bread maker and set it to make dough (you can also knead by hand!). 2 Separate the dough into 9 parts. Make into round shapes and let sit for 15 minutes. Break up the chocolate bar into 9 pieces, as small as possible by hand. 3 Use a rolling pin to stretch out the edges (the center should still be puffy) and insert the chocolate in the middle. Wrap it up and make a round shape. 4 Allow for the second rise, then bake at 190°C for 15 minutes (you don't have to put in a mold - either is fine). 5 What it looks like after being separated (after Step 3). 6 After the second rise. 7 Wishing I had a decorative pastry mold for after baking... 8 What the center looks like. 9 White chocolate heart-shaped. 1 Add all of the ingredients except the chocolate bar to a bread maker and set it to make dough (you can also knead by hand!). 1 Add all of the ingredients except the chocolate bar to a bread maker and set it to make dough (you can also knead by hand!). 2 Separate the dough into 9 parts. Make into round shapes and let sit for 15 minutes. Break up the chocolate bar into 9 pieces, as small as possible by hand. 2 Separate the dough into 9 parts. Make into round shapes and let sit for 15 minutes. Break up the chocolate bar into 9 pieces, as small as possible by hand. 3 Use a rolling pin to stretch out the edges (the center should still be puffy) and insert the chocolate in the middle. Wrap it up and make a round shape. 3 Use a rolling pin to stretch out the edges (the center should still be puffy) and insert the chocolate in the middle. Wrap it up and make a round shape. 4 Allow for the second rise, then bake at 190°C for 15 minutes (you don't have to put in a mold - either is fine). 4 Allow for the second rise, then bake at 190°C for 15 minutes (you don't have to put in a mold - either is fine). 5 What it looks like after being separated (after Step 3). 5 What it looks like after being separated (after Step 3). 6 After the second rise. 6 After the second rise. 7 Wishing I had a decorative pastry mold for after baking... 7 Wishing I had a decorative pastry mold for after baking... 8 What the center looks like. 8 What the center looks like. 9 White chocolate heart-shaped. 9 White chocolate heart-shaped. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Cordon Bleu Mike's Upstanding Deviled Eggs Pancake Mix Baked Donuts Jerk Pork Roasted Garlic Chicken Cordon Bleu Mike's Upstanding Deviled Eggs Pancake Mix Baked Donuts Jerk Pork Roasted Garlic Quick-Baked Milk Bread Loaf in a Bread Maker french vanilla iced coffee Sweet and Salty - Sweet Potato Mochi Quick and Easy Meatloaf Brandy-Soaked Mixed Dried Fruit Simple Bread Black Sesame Sweet Potato Paste Bread Milk Insert Sheet (For Bread) Custard Insert Sheet (For Bread) Cheese Danish with Cheese Sheet Quick-Baked Milk Bread Loaf in a Bread Maker french vanilla iced coffee Sweet and Salty - Sweet Potato Mochi Quick and Easy Meatloaf Brandy-Soaked Mixed Dried Fruit Simple Bread Black Sesame Sweet Potato Paste Bread Milk Insert Sheet (For Bread) Custard Insert Sheet (For Bread) Cheese Danish with Cheese Sheet