Valentine's Day is always linked with chocolate, use it to make a love bread, full of heart

High-gluten flour: 165 grams

Water: 105-110 grams

Butter: 15 grams

Cocoa powder: 10 grams

Sugar: 15 grams

Salt: 2 grams

Yeast: 2 grams

Mix all the ingredients and knead out the glove film, once to double in size

Cocoa Soufflé:

Softened butter: 20 grams

Cocoa powder: 2 grams

Milk powder: 25 grams

Sugar: 9 grams

Egg liquid: 12 grams

Stir the butter and sugar evenly, add the egg liquid three times, stir well, finally add the milk powder and cocoa powder, stir well

The raised dough is deflated, divided into six equal parts, rounded and rested for 15 minutes

Take out a small dough, roll it into an oval shape, spread the soufflé filling, sprinkle with high-temperature resistant chocolate beans, roll up the dough, pinch the mouth tightly, fold it in half and press lightly, and cut in the middle

Put it on the baking tray for a second rise

Oven 360F, bake for 17 minutes, bake for 20 minutes