1. Add the water, sugar, salt and eggs in the order of the bread bucket and mix well, then add the flour and yeast powder, and turn on the one-key kneading function of the bread machine.
2. Live flour into a dough (about 5 minutes), add butter that has softened at room temperature, and continue kneading until the end.
3. One-key fermentation of the bread machine, and the live noodles can be pulled out of the film; (you can also knead the noodles into a dough and cover them with plastic wrap for the first fermentation at room temperature)
4. When the dough is as fluffy and twice as large as before, poke a hole in the middle with the sticky powder on your fingers, so that the hole does not shrink back.
5. After venting, take one third of the dough and set aside for later use. Divide the other dough into 16 small doughs, round them until the surface is smooth, and place them in a non-stick bakeware at a distance. Then put the baking tray in the middle of the oven without turning on the fire, and put a baking tray at the bottom to fill it with boiling water for secondary fermentation.
6. Divide 32 small doughs into rounds until the surface is smooth, cover with plastic wrap and set aside.
7. Glue all the small doughs to the upper left and right sides of the second fermented dough to make ears. Gently brush the whole egg liquid again.
8. The bakeware with the egg mixture is put into the preheated oven, and the middle layer is baked at 180° until the surface is golden (about 18-20 minutes, subject to the own oven).
9. Roll it into a triangle shape, pour the black and white chocolate sauce into the oil paper, and now you can scribble on the bread at will.
10. Remember to wait for the bread to cool, or the chocolate will be painted like me
Tips:In fact, just like making other breads, just change the shape and bake. It's not too difficult, it just looks cumbersome.
