materials

original dough: 2g of high flour, 1g of milk, 45g of protein, 1g of sugar, 2g of salt, 1g of butter, 3g of yeast and 6g of nuts

chocolate dough: 18g of high flour, 2g of chocolate powder, 1g of milk, 5g of protein, 2g of sugar and salt 2.

2. After the dough is twice the size in a warm place, relax for 1 minutes and divide into 12 pieces of dough with 3g each.

3. After kneading the nuts into the dough, roll them into a long tongue and roll them into the mold. It is necessary to relax during the cold weather, but not during the hot weather. It is enough time to treat 12 doughs in turn.

4. Put it in a warm and humid place to ferment to twice the size, and bake at 18℃ for 15-12 minutes.