Cooking Steps

1. 

   Step1:Put the high flour, ice water (it is recommended to leave some to see the dough status), sugar, salt, yeast, cocoa powder, eggs, butter 55g, milk powder into the cook machine and start mixing 1520min. Yeast should not be in direct contact with sugar and salt.

2. 

   Step2:Press the softened butter into the dough. Continue kneading for about 15 minutes.

3. 

   Step3:You don't need to put the film on your hands.

4. 

   Step4:Wrap with plastic wrap and refrigerate for 30mi

5. 

   Step5:Cut the other 255g butter that does not need to be softened into slices as shown in the figur

6. 

   Step6:Lay it on a piece of silicone oil paper, wrap it completely with oil paper, tap it gently with a rolling pin to expand, and then roll it into thin sheet. Refrigerate.

7. 

   Step7:Take out the frozen dough and roll it into a rectangle. The width should be the same as that of the butter slice. It's easy to arrange.

8. 

   Step8:The frozen butter flakes are placed in the middle of the dough. The upper and lower sides of my picture are gone when I upload. In fact, there are all the dough.

9. 

   Step9:Fold the two sides of the dough in half to cover the butter. Turn the dough 90 degrees horizontally. Roll it out into a rectangle. It's about 65cm.

10. 

    Step10:Next, fold three layers for the first time. Turn the dough 90 degrees.

11. 

    Step11:Continue rolling to 65cm long. If it is too wet to roll, you can sprinkle some flour.

12. 

    Step12:The second step is to fold three layers. Rotate 90 degrees.

13. 

    Step13:Continue rolling to 65cm lon

14. 

    Step14:The third step is to fold three layers. Rotate 90 degrees, wrap the plastic wrap and refrigerate for 30 minutes.

15. 

    Step15:Take out the refrigerator and roll it out. Keep the shape of rectangle. It's easy to arrange.

16. 

    Step16:Cut evenly with a knife, not too narro

17. 

    Step17:Put chocolate on each noodle. A few pieces are optional.

18. 

    Step18:Wrap one by one and put it on the baking tray covered with silicone paper. Ferment at about 25 degrees. Put a bowl of warm water on the bottom of the baking tray. Ferment for 1 hour. Do not open the oven.

19. 

    Step19:Then it's 165 degrees and 20 minutes. Start making chocolate ganache at this time. Heat 40 grams of light cream off the fire. Put the chocolate in and stir constantly.

20. 

    Step20:Let the pot coo

21. 

    Step21:Spread Ganache evenly on the bread. Then spread cocoa powder evenly on the bread covered with ganache.

22. 

    Step22:Delicious net red dirty bags are read