Fafna chocolate raw toast

Ingredients:

25g high-gluten flour, 5g whole egg liquid, 5g light cream, 9g pure milk, 7-5g fresh yeast, 3g sugar, 2g salt, 15g cocoa powder, 2g dark chocolate and Zg butter.

Practice:

1. Put all materials except butter into the chef's machine, stir until there is no dry powder, then add softened butter, and circulate for 3 times at low speed for 5 minutes and high speed for 2 minutes; Beat the dough to the glove film state (the edge of the dough is smooth and serrated);

2. Tighten the dough, cover the surface with a wet cloth, and ferment in the oven at 28°C for 6 minutes;

3. Divide the dough evenly into 3 equal parts and stir for 1-15 minutes;

4. Roll the dough into a long tongue, roll it up and put it into 45g toast box;

5. Put it in the oven at 35°C for 5 minutes, and ferment until it is about eight minutes full (put a bowl of hot water in the oven to keep the humidity);

6. Spread a layer of egg liquid on the surface of the second dough, preheat the oven, fire it at 16°C and bake it at 165°C for 3 minutes (cover it with tin foil after 1 minutes).