2

Grind Oreo cookies and carefully add all the liquid and melted butter.

three

Put it in a framed bag for later use.

four

Seed scalding: Boil the milk and pour it in. Mix Oreo slices with French chocolate sauce for use.

13

Surface spraying

14

Sprinkle with cocoa butter powder, stir well, and refrigerate for three hours before use. Add all the liquid and scalded seeds into the yeast powder and let it stand for five minutes to decompose itself, so that the sugar powder can sweeten the old noodles.

six

Stir at medium speed until thick. Add butter.

seven

The medium-speed butter absorbs salt completely, whips at high speed for 2 minutes, completes massage, flattens, ferments at 27 degrees 75 humidity for 60 minutes, divides into circles, and relaxes at 27 degrees 75 humidity for 30 minutes.

nine

Scroll open

10

Spread Oreo milk sauce, put it away, roll it up, and shape a long spindle.

1 1

Ferment at 32℃ and 75℃ for 40 minutes, and bake at 2 10 fire, 190 fire, 16- 18 minutes.

16

Cut it in the middle, don't cut it, squeeze in the chocolate flavor of French cream (I use an 8-tooth mouth) and decorate it with mini Oreo cookies.

17

Please refer to my recipe for sweet noodles (Japanese sweet noodles) and mirror chocolate sauce (mirror chocolate sauce).