1. Add the materials to the pan in the order of liquid first and then solid, and mix well with a spatula.
2. Leave it in the refrigerator to ferment overnight, take it out and relax for half an hour, and divide it into four equal portions.
3. Sprinkle a small amount of flour to prevent sticking, and press the dough into a beef tongue shape with your hands. Because the humidity of the dough at this time is relatively high, you can use your hands without a rolling pin.
4. Add cheese to two of them.
5. Add the remaining two pieces of chocolate to make them into long strips and place them in the baking tray.
6. Cover with plastic wrap to prevent drying before entering the oven for secondary fermentation.
7. Use the oven fermentation function to carry out the secondary fermentation for 35 minutes, and put a bowl of water in the oven to humidify.
8. The fermented dough is gently cut with a blade, and a little flour and water are sprinkled on the surface.
9. Preheat the oven for 5 minutes and heat up and down at 220 degrees for 20 minutes.
10. Slightly out of the oven.
11. Slice and enjoy.
Tips:Low-temperature fermentation in the refrigerator.
