foodstuff

500g of high-gluten flour, 20g of cocoa powder, 20g of milk powder, 5g of yeast powder, 40g of white sugar and 350g of milk (one egg, 40g of butter, 4g of salt and 55g of high-temperature resistant chocolate beans can also be used instead of water).

Production step

1. Pour all the ingredients except butter, salt and chocolate beans into the chef's bucket, beat them at low speed to form a dough, then beat them at low speed until the butter is mixed with the dough, then beat them at high speed to form a thin glove film, and then add chocolate beans and stir them evenly.

2. After the dough is made into dough, cover it with plastic wrap and ferment it to twice its size.

3. Press and exhaust the fermented dough, divide it into 16 parts, knead it round, relax it for 15 minutes, press and roll it thin, wrap it in chocolate, pinch it tightly, and put it in a baking tray for secondary fermentation for 30 minutes.

4. After fermentation, sprinkle a thin layer of high-gluten flour, put it in the middle and lower layers of the preheated oven, and bake at 175 degrees for 35 minutes.