Main components; 500 grams of high-gluten flour, 50 grams of sugar, 6 grams of yeast, 5 grams of salt, 355 ml of water, 25 grams of cocoa powder and 50 grams of chocolate beans.

Accessories; 200g cream cheese, 0/00g banana/kloc, 20g powdered sugar.

Dark cooking-the practice of poop bread

1. After kneading the dough to a complete stage, add chocolate beans and ferment at 28 degrees for 60 minutes at a time, which is about twice as large.

2. During the fermentation, we will make banana cheese stuffing. In fact, the three things in the filling formula are all evenly ground by hand. That's right. Don't use the eggbeater. Don't ask me why I did what I said.

3. put it in a paper bag for use.

4. After the dough is fermented once, divide it into 200g dough (this formula can make 5 pieces), knead and relax for 30 minutes.

5. Open the bar and turn it over.

6. squeeze the stuffing.

7. Roll it up and knead it.

8, rolled into a squat.

9. The secondary fermentation is about 35 degrees for 60 minutes, which is about twice as large as the low-powder sieve.

10 and 2 10 degree baking 15- 18 minutes, cooking in the dark-poop bread.