1. The ingredients are ready and the butter softens.
2. Mix the hot ingredients evenly and let cool.
3. Except butter and chocolate beans, the main dough materials are put into the bread machine and kneaded with the hot seeds.
4. After kneading into a dough, add softened butter and continue kneading.
5. Just knead out the expansion stage, without too thin film.
6. Soften, add chocolate beans and knead evenly.
7. Spheronize and ferment for about 30 minutes.
8. Fermented to 2 times the size, just use your fingers to dip the flour and poke the hole without shrinking.
9. Divide into 8 portions and let the plastic wrap with a round lid relax for 15 minutes.
10. Pack an appropriate amount of chocolate in each small dough and tighten the seal.
11. Spheronized and put it into the Xuechu 9076 gold plate.
12. The Baicui 5400 oven starts the fermentation function, the temperature does not exceed 38 degrees, and the fermentation is about 40 minutes.
13. Fermented to 2 times the size. Brush the surface with a little egg white solution.
14. 180 degrees in the middle of the oven, 18 minutes
15. Just take it out of the oven and let it cool.
Tips:For the inset chocolate, I used Favna, and 2 pieces in each one are enough.
