High-gluten flour 250g Cocoa powder 12.5g
Nestlé Chocolate Condensed Milk 30g Ice water 120ml
Salt 2.5g White sugar 20g
Nestle Light Cream 50g High sugar resistant dry yeast (post-release) 2.5g
Butter (put later) 30g High temperature resistant chocolate beans 30g
How to make chocolate bread with a bread machine in summer with zero failure# Drinking in Summer and Having Fun#Using a bread machine in summer 0 Illustration of how to make failed chocolate bread 1

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Finished product! Tips for making chocolate bread with a bread machine in summer without failure

The key to successful bread making in summer is to control the dough temperature, so use a thermometer to measure it. If the dough temperature exceeds 28°C, it needs to be sent to the refrigerator to cool down