High-gluten flour 280g, truffle chocolate 60g, milk powder 40g, sugar 20g, salt 1/4 t, fast-acting yeast 3/4 t, water 175g, half an egg can be omitted to 30

Practice

1, using 170g of hot water, mix the truffle chocolate, milk powder, and sugar until completely melted, and then let it cool down and set aside.

2, all stirred into a ball → beat the film → base hair → shaping, relaxation → after the hair, please follow the toast dough mixing program.

3. Bake at 160℃ or 220℃ for 35~37 minutes.

4. Because the chocolate truffle already has a high amount of whipped cream in it, I didn't put any more cream in the dough, and the mixing process was very good! After the finished product came out of the oven, I tasted it and found that the texture was not dry, so it was right to leave out the cream.