the material

a; 2g of high flour, 5g of low flour, 2.5g of yeast, one egg, about 125g of water, 25g of sugar and 2g of salt, < P > b; 25g of butter

c; 5 grams of cocoa powder, (add 1 grams of water)

Practice

1. Knead the materials in raw material A until smooth, then add butter and knead until a large film is formed

2. Divide the dough in Figure 1 into two parts. The ratio is 1: 2. Add 1% of the dough to cocoa powder and knead it evenly, and at the same time, if it feels dry, add a little water to knead it well

3. The kneaded cocoa dough can produce a large film, even if there is a hole, the hole is smooth

4. Put the cocoa powder in an oiled container and cover it with plastic wrap for fermentation

5. Ferment it to twice its size

6. Put the white dough in the oiled container. Cover with plastic wrap and ferment

7. Also ferment to twice the size

8. Then round the white dough and cocoa dough, cover with plastic wrap and let it stand for 2 minutes

9. Roll the white dough into a rectangle, with a width of about 19 cm

1. Roll the cocoa dough into a rectangle about the same size

11. Then turn the white dough and cocoa dough over. Put the white one on the bottom and the cocoa one on the top

12. Roll it up

13. Put it in the toast box for fermentation

14. Ferment until it is 8% full, and cover it. Preheat the oven at 19 degrees and bake the lower layer for about 32 minutes.