Air Fryer - Cocoa Nut Bread Recipe

I was too lazy to use a scale, so I used a porcelain spoon to measure 10 spoonfuls of flour.

About half of Want Want Milk

Prepare raw cocoa powder, yeast, eggs, and dark chocolate.

Add eggs and cocoa powder to the flour.

Dissolve the yeast in warm water

It can be made into a thin paste.

First, add a small amount of milk and stir with chopsticks until it forms dough balls.

Cut a piece of butter into small pieces using a butter cutter; this makes it easier to knead evenly.

Add to the dough and start kneading.

Add milk little by little while kneading to ensure the dough is smooth. Sometimes the dough may seem too thin after adding milk; don't rush to add more flour, just knead a little longer until the milk is absorbed.

Knead the dough until it is smooth and elastic (the dough, your hands, and the bowl should all be clean). Let it rest, covered with a lid or plastic wrap, until it rises.

Ferment for at least one hour, until the dough has doubled in size and has a honeycomb-like structure inside.

Divide the dough into two portions, knead briefly until smooth, and you can add dark chocolate filling in the middle.

Let it ferment for another hour.

Surface can be cut into shapes

Ferment until doubled in size

You can sprinkle sunflower seeds or nuts on top, and also some cocoa powder.

Air fryer, 145 degrees Celsius, 20 minutes

The fragrant nut and chocolate sandwich bread is ready!

One bite of the molten chocolate is so delicious! It's perfect with a cup of coffee for breakfast!