Cooking Steps

1. 

   Step1:Pan. Low heat. Cook 10g of whole wheat flour and some milk to make a thick paste. This is soup.

2. 

   Step2:Beat the eggs well with lemon juice. Stir together in the order of whole wheat flour, gluten, cocoa powder, xylitol, salt, egg juice and soup. Do not add milk.

3. 

   Step3:Melt chocolate and butter in water. Melt yeast in warm milk. Add yeast first, then chocolate paste. Knead into dough.

4. 

   Step4:To see the degree of wetting, we need to add some whole wheat flour in succession. Under the condition of constant temperature, constant humidity and sealed state, the fermentation will be twice as large. You can put a bowl of water in the microwave oven and heat it on high heat for three minutes to serve as a fermente

5. 

   Step5:Take out the chopping board and sprinkle the whole wheat flour. Exhaust the air. Put oil paper on the baking tray. Shape it into the shape you like. Continue constant temperature and humidity fermentation to twice the size. Preheat the oven at 200 ° for 180 ° 2025min. Cover the tin paper in time after the oven is small for 58 minutes. Take it out and cool it immediately after baking.