1. Put all the dough materials except butter into the bread machine, start a kneading program, knead the dough smoothly, and then add the softened butter.
2. I used the bread machine to repeat 3 kneading procedures in this step, and then I can have a complete glove film.
3. The kneaded dough is fermented in a bread machine to double its size.
4. The fermented coffee-colored dough is rolled into a dough sheet, covered with plastic wrap and placed in the refrigerator for 30 minutes.
5. The butter is spread in the middle of the coffee dough.
6. Wrap it up, overlap it a little bit in the middle, and roll it out thin.
7. Fold it in half like a quilt, repeat 3 times, put it in the refrigerator for 20 minutes each time, and roll it out.
8. Evenly divide into eight equal parts, put a small piece of chocolate at the end, roll it up, put it in the baking tray, put the baking tray in the oven, put a bowl of 100 degrees hot water below, carry out the second fermentation for one hour, and preheat the oven , 180 degrees, roast the middle layer for 25 minutes.
9. Light cream and dark chocolate melt in water.
10. Pour the chocolate paste on the toast and sift the cocoa powder.
11. Let's eat.
12. Have a nice bite.
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