1. Put high-gluten flour, salt, and fine sugar into the chef's machine.
2. Heat the water to 37 degrees, add the baking powder and incubate. Stir in the cook machine and pour the fermentation broth.
3. Then pour the eggs.
4. Stir in the cook machine for 20 minutes.
5. Check the hardness of the dough.
6. Add the butter and let the cook machine rest for a few minutes.
7. Continue stirring for 20 minutes.
8. After 20 minutes, the dough comes out of the film.
9. Put it into the mold and cover it with plastic wrap.
10. Ferment in the oven, put a bowl of hot water at the bottom, and ferment for 60 minutes.
11. To make caramel or chocolate sauce during fermentation, add 65 grams of water to 65 grams of caster sugar and heat it on a gas stove.
12. Bring to a boil and simmer slowly.
13. Heat until the color darkens, cool to about 60 degrees and add the chocolate to melt. Cool down for later use.
14. After the fermentation is complete, take it out and poke it with your fingers to not rebound.
15. The dough is taken out and exhausted.
16. Divide into three doses, cover with plastic wrap and let stand for 20 minutes.
17. Roll the dough into a cylindrical shape and cut into small pieces of about 10 grams.
18. Part of the ingredients are coated with chocolate sauce and placed in a rattan basket irregularly.
19. Arranged in a rattan basket.
20. The rattan basket is fermented twice in the oven, and the method is the same for 60 minutes.
21. Take it out after fermentation is complete.
22. Dunk the rattan basket upside down.
23. The oven is preheated to 180 degrees, and the baking time is 40 minutes.
24. Colored satisfaction stamped tin foil.
25. Cool after roasting.
26. Cut the middle to see the layers. If you are not cooked, you can return to the oven to continue baking.
27. Tear it to see if it can still be drawn inside, and the delicious chocolate is finished by squeezing it.
