Tools/materials: thermometer, bowl, plastic wrap, oven, 200ml iced milk, 30g fine sugar, 1g salt, 285g high-gluten flour, 15g cocoa powder, 3g yeast powder, 30g unsalted butter, 50g baking-resistant chocolate beans and stone fruits.

1. Bread machine to make dough: first add milk, sugar, salt and flour, knead for 10 minutes, then dig a hole in the middle of the dough, add yeast, knead until smooth, then add butter, knead until the dough is smooth (the surface temperature should be controlled at 26℃).

2. Cut the dough into 4 parts and flatten them respectively.

3, a layer of dough, a layer of fruit, folded and then rounded, which helps the fruit to be evenly distributed.

4. Cover with plastic wrap and ferment at 30℃ for 25 minutes.

5. Divide the fermented dough into two parts.

6. Roll the two doughs into an oval shape with a rolling pin. Fold the top in the middle and roll it up gently. Pinch and sew into an olive shape.

7. Spray water on the surface and ferment at 30℃ for 60 minutes. After fermentation, sprinkle with high-gluten flour and row diagonally twice.

8. Lift the oven and preheat it in place, 185℃ fire, 180℃ bake 15 minutes.

9. After baking, take it out to cool, and you can eat it.