Dirty Bun is a shortening bread that sells like hotcakes for a while and is out of stock in many stores. It is filled with a rich chocolate filling, topped with a layer of chocolate sauce on the outside, and sprinkled with cocoa powder. It is slightly bitter at the moment of entrance, and has a soft texture, sweet but not greasy.

Materials for dough: 200g of high flour, 50g of low flour, 10g of cocoa powder, 5g of yeast, 15g of sugar

30g of light cream, 20g of egg, 120g of water, 15g of butter, 5g of salt

Materials for sandwich: 60g of dark chocolate, 150g of butter

Decorative materials: 40g of dark chocolate, 40g of light cream, 20g of cocoa powder. Cocoa powder 20g

Making process:

1, except salt and butter, put all the ingredients of the dough into the bread machine and press the kneading function to knead the dough.

2. Knead the dough until it reaches the extended stage, add salt and butter, and knead until it becomes smooth and pulls out a glove film.

3. Knead the dough, roll it into a rectangle, and put it into the freezer for 30 minutes to ferment.

4. Cut the sandwich 150 grams of sandwich butter with a rolling pin, rolled flat, the thickness of the same, and put in the freezer for reserve.

5. Take the fermented dough out of the freezer and roll it out with a rolling pin to a consistent thickness of 0.5mm. Place the butter sheet in the center of the dough.

6: Then, butt the two sides of the dough together, wrap the butter around it and press it at the interface.

7: Next, use a rolling pin to roll out the dough into a rectangle, triple fold, fold and store in the freezer for 30 minutes.

8, and so on, after three folds, rolled into a long 60cm rectangle thickness of about 3mm.

9, and then divided into 11 * 22cm rectangle. Divide the dark chocolate into 3 equal parts and place on top of the dough.

10: Roll the dough from one end of the chocolate from top to bottom, with the end facing down.

11: After all the rolls are done, put them on a baking sheet and put them in the oven for the second fermentation at 30 degrees Celsius for 40 minutes.

12, after fermentation, preheat the oven in advance, put the baking sheet into the oven in the lower middle layer of 180 degrees baked 25 minutes,

13, out of the oven, cool and set aside.

Ganache steps:

14, dark chocolate and light cream stirred over hot water to dissolve.

15: Let the melted ganache cool to 40 degrees. Drizzle the ganache evenly over the bread.

16, finally, sprinkle with cocoa powder can be.