1.
1 egg yolk, 10 grams of low-gluten noodles, 2 tsp of cocoa powder, 100 grams of fresh milk, 25 grams of granulated sugar, pour all into the milk pot and stir evenly, then cook into a paste on low heat
Add the dark chocolate and butter into a liquid state, add it to the milk pan while it is hot, and stir evenly, cover with plastic wrap and store in the refrigerator for 1 hour
2. 150 grams of high-gluten flour, 1/2 tsp of yeast, 20 grams of honey, 10 grams of caster sugar, 30 grams of eggs, 65 grams of water, 1/4 teaspoon of salt, all put in the bread bucket, knead into a smooth dough, add butter Knead out the film and ferment in a warm place to 2 times its size
3. The fermented dough is divided into 4 large doughs of 48 grams, 8 small doughs of 10 grams, four large doughs are rounded, and eight small doughs are rolled into a 10cm-long olive shape. Cover with plastic wrap and relax for 10 minutes.
4. Knead 8 small pieces of dough into a 10cm-long olive shape and make rabbit ears. Put the finished ears on a baking tray and press one end with your hand to flatten them.
5. Roll out the big dough into a round cake shape and wrap it with chocolate custard filling
6. Turn it over and squeeze the mouth tightly
7. Put the dough covered with chocolate filling on the rabbit ears made in advance, and leave it in a warm place to ferment
8. Brush the fermented dough with whole egg liquid
9. Preheat the oven at 200°C, and bake the middle layer at 150°C for 15 minutes
10. The chocolate is packed in a piping bag to insulate the water and melt
11. After the toasted bread cools, squeeze the chocolate on the bread to make a bunny expression
12.
Tips:When making custard sauce, be sure to mix it evenly on the fire, otherwise the eggs will clump easily
