1. Put the ingredients of the liquid seed into a bowl, cover with plastic wrap, and ferment for 16 hours in the refrigerator. Take out the next day
2. Take 187 grams of liquid seed and the ingredients in the dough (except butter and cocoa powder)
3. Whisk well and then add melted chocolate and butter and continue to stir
4. Knead to the film expansion stage
5. Ferment for 1 hour, about twice as big
6. Take out the dough and divide it into 12 portions
7. Then wrap the chocolate beans
8. Close the mouth and round it
9. Put it into the muffin mold for second shot
10. Ferment to double size (about 40 minutes)
11. Then make the surface decoration batter, pour all the ingredients into the bowl
12. Stir evenly with a spatula
13. Squeeze it on the fermented dough
14. Then sprinkle a layer of cocoa powder
15. Put it in the oven, heat 160, lower heat 180, and bake for 25 minutes.
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