1. Make the soup first; shred the cheddar cheese and add milk to the milk pot.
2. Cook over a low heat and stir until the cheese melts. Add high powder.
3. Stir quickly to form a dough, take it out and let cool, cover with plastic wrap and refrigerate for 60 minutes for later use.
4. Mix the soup ingredients with the ingredients except the butter, stir and chen tuan, and stir it into a slightly smooth dough.
5. Add butter.
6. After stirring to the completion stage, a large piece of film can be pulled out.
7. Take 400 grams of dough and add chocolate beans, stir slowly and set aside.
8. Add a mixture of cocoa powder and water to the remaining dough, and mix well at a slow speed.
9. Put two containers to ferment twice the size; vent the air, divide the cocoa dough and white dough into 2 portions, round and relax for 15 minutes.
10. After relaxing, take a portion of the cocoa dough and roll it into a square about 20 cm long and turn it over.
11. Take a piece of white dough and roll it into a square about 16 cm long and spread it on the turned cocoa dough.
12. Roll up the dough gently, put it in a toast mold, and finally ferment the golden image.
13. Send 9 minutes full and close the lid. Middle and lower level, 180 degrees, about 40 minutes
14. Send 9 minutes full and close the lid. Middle and lower level, 180 degrees, about 40 minutes
Tips:The recipe is 2 450g toasts, please halve one.
Buy on JD
Buy on Amazon