Details of raw materials: main dough: 200g of high-gluten flour, cocoa powder 10g, 40g of sugar, 3g of fresh yeast, 3g of salt, 20g of butter, 30g of chocolate beans, instant noodles 130g: 25g of high-gluten flour, 25g of boiled water and 60g of stuffing: chocolate beans.

2. Mix the high-gluten flour and boiling water in the scalded dough evenly and refrigerate for 12 hours; Mix all the dough except chocolate beans in the main dough for 2min, flatten the palm slightly into thin slices, and wrap 10g chocolate beans; Add the scalded seed dough and quickly stir until the gluten is 8 layers; Add chocolate beans and stir slowly for 3min；; 5, take out the dough, basic proofing 40min to 2 times the size.

3. After exhausting, divide into 50g dough and knead it for 20min; ; After relaxation, put it down and put it in a baking tray; Put a pot of boiling water in the oven for final proofing for 30 minutes; Put in Depp oven and bake at 65438 080℃ for 65438 03 minutes.