2, the chocolate beans, light cream in water heating, slowly stirring, the chocolate completely melted.
3, into the refrigerated standby.
4: Pour the powdered sugar into the softened butter, mix well with a manual egg pump, add the eggs in batches, mix well (with a little granularity), add the low gluten flour, black cocoa powder, mix well, and put into a piping bag for spare.
5, make the dough: high gluten flour, sugar, salt, black cocoa powder, dry yeast into the mixing bowl and stir well.
6, mix until about 90%, add butter and continue to mix on slow speed. Add the chocolate beans and mix well.
7: Sprinkle flour in the container, knead the dough and cover with plastic wrap to rise.
8, basic fermentation: temperature 28-32 degrees, humidity 70%, about 1.5 to 2 times the size.
9, the dough divided into 60g one, *** 10. Pre-plasticizing, like a bun dough edge wrapped up, the dough can be rounded, for intermediate fermentation: temperature 28-32 degrees, humidity 70%, about 1.5-2 times larger.
10: Shape the dough, dust it with flour, flatten it around the edges, remove the air, wrap it in 20g of chocolate ganache filling, then wrap it up and round it like a bun, and finally flatten the dough. Spray the surface with water, dip it in crushed Oreos, and let it rise for the final fermentation: at 36 degrees Celsius, 75% humidity, about 1.5 times its size.
11: Decorate the dough by squeezing the top of the dough with the black sauce. The opening of the laminating bag does not need to be too thick, from the center tend to squeeze the spiral, like a wave plate sugar, do not full, about 1CM interval.
12, into the preheated oven baking: upper heat: 200 degrees, lower heat 180 degrees, time 15-20 minutes or so.
13, out of the oven, the surface sifted with high-fat cocoa powder can be.