1. Sift the flour and cocoa powder into a basin.
2. Add salt sugar and dry yeast and mix well.
3. Add water and stir into cotton wool with chopsticks.
4. After kneading into a smooth dough, add softened butter.
5. Continue to knead, rubbing and beating like washing clothes.
6. In about 20 minutes, it enters the expansion stage, and the thin glove film can be pulled out.
7. Cover the kneaded dough with plastic wrap and leave it to ferment in a warm place for about 1 hour until the volume of the dough is twice the original size.
8. Take out the dough, expel the air with the palm of your hand, divide it into two equal parts, knead round, cover with plastic wrap or damp cloth and relax for 15 minutes.
9. This time to prepare the cheese filling, add sugar to the cream cheese, and beat with a whisk until it is smooth and without particles.
10. Add the chocolate beans, stir well, and the cheese filling is ready. (You can also use chocolate chips instead)
11. Take a proofed dough, sprinkle a thin layer of flour to prevent sticking, press it flat, and roll it into an oval shape with a rolling pin.
12. Spread half of the cheese filling evenly on the dough without spreading the edges.
13. Roll up from top to bottom, squeeze the mouth tightly, and turn the mouth down.
14. Then brush a layer of clean water on the surface to cover the surface of the clean water with oatmeal.
15. Place the oatmeal side up and place it in a baking pan lined with greased paper. The other is equally good.
16. Put it in the oven for secondary fermentation, put a bowl of hot water under the baking tray, and the fermentation time is about 40 minutes. Until the dough is twice as large.
17. Heat the oven up and down at 165°, put the baking tray in the middle and lower layer of the oven, and bake for about 20-25 minutes.
