Cooking Steps

1. 

   Step1:Ingredients collection French noodle please refer to my recipe [French noodle making] no yeast solution can replace cocoa powder with equal amount of water, only one type can be use

2. 

   Step2:Liquid mixed malt essence mixed with flour added with noodl

3. 

   Step3:Medium speed stirring into a mass, sprinkle with yeast powder and leave for 40 minutes to self hydrolyz

4. 

   Step4:Medium speed stirring, yeast absorption, salt addition, high speed stirring for about 3 minute

5. 

   Step5:Gluten finish statu

6. 

   Step6:Put on the chocolate beans, mix them, press them evenly, spread them evenly, massage them at 27 ℃, 75 ℃, ferment them at 40 minutes, turn them over three times, ferment them for 30 minute

7. 

   Step7:Folded in three parts, 27 ° 75, humidity relaxation for 30 minute

8. 

   Step8:Tap the exhauster, open and squeeze in the Japanese cheese cream (you can search my recipe [Japanese cheese cream]

9. 

   Step9:Put the sides together and squeeze the sauc

10. 

    Step10:Sprinkle the cashew nuts and close u

11. 

    Step11:Shuttle shaped, 30 ° C, 75 ° C, 45 minutes of humidity fermentation, sprinkled with rye flour and cu

12. 

    Step12:Heat 230, heat 190, preheat the oven, add a plate of water to make steam at the same time, remove the steam in the 5th minute, bake for 18 minutes in tota

13. 

    Step13:You can pop cream cheese a little deeper, or you can watch yourself like it

14. 

    Step14:Good eruptio

15. 

    Step15:The amount of water is too large, so it's impossible to knead the gluten directly. It's necessary to use water and fold it to strengthen the gluten

16. 

    Step16:Novice can reduce the amount of water by 1520g, or you will cras