1. Prepare the materials.
2. Knead the ingredients except butter and bake-resistant chocolate beans into a smooth dough.
3. Add butter and knead to the expansion stage, then add in the toasted chocolate beans and knead well.
4. Put in a warm place for basic fermentation.
5. The fermented dough is vented and divided into 50 grams each, rounded and relaxed for 15 minutes.
6. Roll the loosened dough into an oval shape.
7. Thin the long side after turning it over.
8. Roll up from top to bottom.
9. Pinch the mouth tightly and rub it for a long time.
10. Knot the noodles after kneading.
11. Tuck the longer end into the bottom.
12. Pinch the other end tightly.
13. After everything is finished, put it into the baking tray, and carry out the second fermentation in the warmth.
14. After the second fermentation, brush the egg liquid on the surface and sprinkle an appropriate amount of ground peanuts.
15. Put it into the preheated oven, middle level, upper and lower heat, 180 degrees, about 15 minutes.
16. After baking, take it out and let it cool.
Tips:The amount of milk can be adjusted according to the water absorption of the flour, and the baking temperature should also be adjusted according to your own oven temperature.
