1. Melt the chocolate, then put it in the refrigerator until hard
2. Weigh all other ingredients except butter and put them into the cook machine to start kneading
3. Knead until it forms a film, add butter and continue mixing at low speed
4. Knead out the transparent film to start the cylinder
5. Cover with a fresh-keeping bag and place it on a baking tray, let it rest at room temperature for 20 minutes
6. Roll the dough into a rectangular piece of dough and spread it evenly with chocolate, then roll it up
7. Cut in half
8. Rolled into a two-strand braid
9. Put in a toast box and sprinkle with Oreo crumbles
10. Put it in the fermentation tank and send it to 9 minutes full
11. Preheat the bottom fire of the oven in advance to 200 degrees, and heat to 120 degrees
12. Coming out soon
Tips:1: The chocolate is melted in advance and then refrigerated
