Cooking Steps

1. 

   Step1:All ingredients except butter and cocoa are put into the mixing basin.

2. 

   Step2:Use gear 1 to knead until there is no dry powder. Change gear 2 to knead for 10 minutes. Add butter.

3. 

   Step3:It's the same as the above method of kneading. Knead the check dough well. At the complete stage, you can stop kneading.

4. 

   Step4:The dough is weighed. It is divided into two parts. One part is added with cocoa powder. Knead evenly.

5. 

   Step5:Cover with plastic wrap. Put it in the fermenter. 28 degrees.

6. 

   Step6:The fermentation was twice as big.

7. 

   Step7:After exhausting, knead again, cover with plastic wrap and wake up for 10 minutes.

8. 

   Step8:Wake up. Roll it out like a picture with a rolling pin.

9. 

   Step9:The other one is the same size.

10. 

    Step10:As you like. Two pieces are combined.

11. 

    Step11:Roll up.

12. 

    Step12:Put in the toast. Make the second fermentation.

13. 

    Step13:Temperature 38C. Humidity 80.

14. 

    Step14:Fermentation 9 points full.

15. 

    Step15:Bake and preheat to 175 degrees. Place under the oven. 175 degrees. Bake for 30 minutes.

16. 

    Step16:Finished produc

17. 

    Step17:Two different roll process finished products.