235g of high-gluten flour, cocoa powder 15g, 2g of salt, 20g of sugar, 3g of yeast, egg 1, milk 125g, and 25g of butter.

Exercise:

Prepare the ingredients, soften the butter at room temperature and pour the ingredients into the chef's machine.

Knead dough in low grade and knead it into thick film in middle grade.

Add softened butter, first at low speed and then at medium speed.

Knead out the glove film and put it in a bowl for room temperature fermentation.

Exhaust after fermentation, divide into three doughs, roll into a tube shape, and set the head and tail.

Put it in the oven and put a bowl of hot water for secondary fermentation.

The fermented dough becomes bigger and the oven is preheated to 180 degrees.

Sprinkle with flour and cut the mouth with a blade.

Put it in a preheated oven, heat it at 175 degrees, bake it for 20 minutes, and the soft European bag will be baked!