1. Weigh all the materials, put the milk in the mixing tank, and put all the solid materials except the butter. The yeast, sugar, salt, and milk powder are separated. Knead the dough into a ball at level 1 first, then switch to level 2-3, knead until you can pull out a thicker film.
2. Cut the dough into small pieces, add butter, and knead the butter into the dough at level 1.
3. Knead again at 2-3 levels until a thinner film can be pulled out.
4. Finish the dough smoothly, put it back in the basin, cover it with plastic wrap, and leave it at room temperature for the first fermentation.
5. When the dough grows to 2-2.5 times the size, use your fingers to stick a hole on the surface of the flour without rebounding to complete the first fermentation.
6. Sprinkle thin powder on the operating table and dough to prevent sticking, and take out the dough. Press the dough lightly to exhaust. Divide the dough into 16 equal parts, round gently, cover with plastic wrap and relax for 20 minutes.
7. Take a loose dough and gently press it into a circle. Turn it over and put an appropriate amount of chocolate coins. Pinch the mouth tightly. Place on the baking tray.
8. After everything is done, put in the oven for secondary fermentation. When it is 2 times the size, it will bounce back when touched with your hand. Take out the baking tray and preheat the oven with the upper tube 170 degrees and the lower tube 190 degrees. Put the baking tray in the preheated oven and bake for about 18 minutes.
