1. Prepare the dough materials. In addition to the butter, put them in the cook machine or bread machine. The yeast should not be in direct contact with the salt. I use 95 grams of water. Change it according to the water absorption of the flour. Knead for about 15 minutes.
2. Prepare 95 grams of butter during the kneading process and cut into small pieces
3. Lay a layer of greased paper and put the butter into a square
4. Cover with a piece of plastic wrap and roll it out into a more uniform thickness
5. Put it in the refrigerator and keep refrigerated.
6. After kneading the dough for 15 minutes, add 20 grams of softened butter. Continue to knead for about 15 minutes.
7. Can pull out a thinner glove film
8. Wrap in plastic wrap and freeze in the refrigerator for 30 minutes
9. Roll out the dough into a rectangle, butter slices, and put it in the middle
10. Cover left and right, squeeze in the middle to close
11. Roll it out, about 50 cm.
12. Like folding a quilt, face the two sides toward the middle
13. Stack it up again.
14. Put it upright and continue to roll it about 50 cm long, like step 12, fold the quilt
15. Stack up
16. Wrap in plastic wrap, refrigerate for 30 minutes
17. Put it upright
18. Roll long to continue
19. Find an object similar to the width of a playing card, and cut off the four sides ahead of time
20. Prepare another chocolate
21. Roll it up and ferment at about 26 degrees. Unlike bread, it doesn’t need to be fermented at 38 degrees. My house is about 22 degrees. It is heated at room temperature for an hour and 15 minutes.
22. The air stove I used, 170 degrees, about 18 minutes.
23. Out of the pot
24. Prepare ganache: mix 50 grams of cream with 50 grams of chocolate, heat over water, the chocolate is half melted, leave the heat source, and slowly blend until all is melted.
25. Chocolate Ganache
26. Use a spoon to apply randomly on the surface
27. Shake cocoa powder
28. Finished product
29. Finished product
30. Finished product
31. Finished product
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