1. Put all the ingredients in the bread part except the butter into the mixing bucket of the chef's machine
2. Attach the noodle hook, mix well in the first gear, and stir in the fourth gear
3. Stir to expand
4. Add butter softened at room temperature
5. Mix well in the first gear, turn to the fourth gear and continue to mix until it is fully expanded
6. Knead it round and ferment it once at a temperature of 25-28 degrees and a humidity of 75%, and send it to twice the size
7. Divide equally into 6 parts and relax for 15 minutes
8. Take a portion and roll it out, thin the bottom
9. Roll it from top to bottom, and roll it at the closing position to make it more fit
10. Ferment to double the size in an environment with a temperature of 35 degrees and a humidity of 80%
11. Put it into the preheated oven and bake for about 18 minutes at 175 degrees
12. 60 grams of chocolate + 60 grams of whipped cream melt in 40 degrees of warm water, stir evenly to become chocolate ganache
13. Whip 135 grams of whipped cream until obvious lines appear
14. Put the ganache in the cream
15. Stir evenly and put in a flower bag
16. Let the bread cool down, take a knife from the middle, and squeeze the chocolate cream in
17. Sprinkle with chocolate crunchy beads and you're ready to eat
