Cooking Steps

1. 

   Step1:Mix 10g cocoa powder and 10g water evenly for standb

2. 

   Step2:Ingredients collectio

3. 

   Step3:Malt extract first melts in water and put into yeast to decompose itself for five minute

4. 

   Step4:Add flour and French noodle

5. 

   Step5:Medium speed whipping into a ball and high speed saltin

6. 

   Step6:To this extent, why not add the mixed cocoa butter to the dough and beat it together in the first place because there will be slight uneven mixing to form a beautiful pattern, then make it into a dough, pat it flat, spread it flat, ferment it at 27 degrees, 75 degrees, humidity, ferment it at 90 minutes, fold it at 30 minutes, spread it flat, ferment it at three times, fold it at two times, so as to enhance the operation of the dough after fermentation

7. 

   Step7:Divide 50g dough into 27 degrees, 75 degrees, humidity and relax for 15 minute

8. 

   Step8:Flatten the exhaust, roll it up to form a big and sharp shape, and continue to relax for 15 minute

9. 

   Step9:Open the package and put it into the high temperature resistant chocolate bar (6g). I use coco Baili

10. 

    Step10:30 ℃ 75 humidity fermentation for 60 minute

11. 

    Step11:At the completion state, heat the oven at 220 ℃ and 190 ℃ and put the steam into the water box to make steam. At the 4th minute, take out the steam from the commercial oven for 3 seconds and bake for 13 minutes

12. 

    Step12:Tangent organizatio

13. 

    Step13:That's why cocoa sauce is added to the finished produc

14. 

    Step14:Choose good cocoa powder, such as favern

15. 

    Step15:Cocoa arom

16. 

    Step16:More deliciou

17. 

    Step17:Simple but deliciou