Materials:

Polish species: 50 grams of high flour, 50 grams of water, yeast 1 g.

Main dough: 200g high flour, 30g egg white, 80-90g water or milk, 25g sugar, 2g salt, 2g yeast, 0/5g butter/kloc, 5g cocoa powder.

Mold: heart-shaped toast box or 450g ordinary toast box (same formula).

Exercise:

The polishing material is mixed and stirred until there is no dry powder, and there are many small bubbles on the surface of refrigerated fermentation, and the inside is drawn.

Knead Polish seeds and all materials of the main dough except butter and cocoa powder for 10 minute, then add butter and knead for 10 minute until the glove film is formed.

Take out 2/3 of the dough, mix and knead 2 grams of cocoa powder, add a little water when adding cocoa powder, and basically knead it into light brown dough.

Divide the light coffee dough into two halves, add 3 grams of cocoa powder and a little water and knead into a deep coffee dough.

The three-color dough is fermented, and then divided into two parts after exhausting, that is, a ***6 dough is kneaded round.

Relax 10 minute, roll up, relax 10 minute, and knead into a mold factory.

Put them into the mold in turn, with 1 strip at the bottom, 2 strips in the middle and 3 strips at the top, and the colors are staggered.

Half out of the mold, the middle of the lid can be pressed out and baked in the oven 160 degrees for 30 minutes.

Keep it in a warm fashion bag. Polish varieties are very soft and full of cocoa flavor!