Ingredients for Oreo cocoa puff pastry: 355g high-gluten flour, 5g cocoa powder, 45g sugar, 4.5g yeast powder, 1.5g salt, 200g pure milk, 1 egg (about 60g with shell), 15g condensed milk, 20g butter,

Crush the right amount of Oreos (the milk and eggs have been refrigerated).

?Method: ?1. Add high-gluten flour, cocoa powder, sugar, yeast, salt, eggs, condensed milk, and milk into a bowl, stir well and knead into a ball, and let it rise for 30 minutes.

2. Push and rub the glove film. When it becomes thick, add butter. Knead the butter in and continue to push and rub the glove film. Knead for about 15 minutes, then smooth it out and put it into a large bowl to let it rise to double its size.

?3. After proofing, press and release the air, roll into long strips and divide into 16 portions, roll into balls, place in a baking pan lined with oilcloth, continue to proof for 1.5 times in size, spray a layer of water on the surface after proofing, and sprinkle with Austrian cheese

Crushed Leo ~ Preheat the oven to 170 degrees and bake for 20 minutes (the oven temperature can be adjusted according to actual conditions).