1. The old noodles are made one day in advance, and the old noodle materials are mixed and kneaded into a ball without filming. Seal and refrigerate overnight.
2. Except the butter, all the ingredients of the main dough are placed in the mixing tank, and the old dough is torn into small pieces. Add butter after forming a smooth dough. Rub out the film.
3. The kneaded dough is fermented for the first time. About 30 minutes.
4. For crumbs, cut the frozen butter into small pieces, add powdered sugar, low powder, bamboo charcoal powder, and almond powder, knead into small particles by hand, and refrigerate for later use.
5. At the end of the first fermentation, place the dough on a silicone mat and gently pat it flat. Divide into 3 parts.
6. Collect the divided dough with the cut surface at the bottom. Make the surface smooth.
7. Gently knead the collected dough to lengthen it
8. Place it on the fermentation cloth for the second fermentation. Put a cup of warm water in the oven for 30 minutes
9. After the second fermentation is completed, take one of the doughs, tap and press it all over to remove bubbles. Roll both ends into a bull tongue shape from the middle
10. Turn it over and turn it sideways. Press the flat bottom to facilitate closing. Roll from top to bottom, pressing while curling.
11. Roll it into a long strip. Close down below.
12. Spray water on the surface to stick the crispy grains made before. The closing should be underneath, and the bottom should not be covered with crumbs. After dipping the crumbs, place a cup of warm water in the oven for the third fermentation. It takes about an hour and a half.
13. After fermentation is complete, bake. Heat up to 160 and lower to 180. Bake for 13 to 15 minutes, depending on your oven temperament. If your oven has a short inner liner, lower the temperature and add a little more time.
14. After the cream cheese is softened, add powdered sugar and stir briefly with a spatula to avoid flying powder.
15. The cream cheese should be smooth after being beaten, there should be no particles, add the softened butter, and beat evenly
16. Add the cocoa powder, beat evenly, and put in the piping tape for later use.
17. Put the cheese sauce into the piping belt, spread the bread after it cools, and squeeze it into the sandwich for decoration.
18. You can decorate it as you like
Tips:1. For the water in the formula, it is recommended to use warm water, first melt the sugar and yeast, and then proceed to the next operation. 2. Pay attention to the dough temperature. If the temperature is too high, the fermentation speed will cause uneven fermentation. 3. The old noodles should be made in advance, and the inside should be honeycomb.
