1. The dough is kneaded to the expansion stage by the post-oil method, and the room temperature fermentation is only 2~2.5 times larger. Dip your fingers in the flour and poke the dough. The holes will not shrink and the dough will be fermented~
2. Take out the dough and vent, divide it into two portions, one portion can be slightly smaller, then add cocoa powder and 5ml of water to knead the dough into cocoa dough. It will be more difficult to knead at the beginning, it will be done after a while, and knead evenly. can
3. Roll out the original dough and wrap the cocoa dough~
4. Close the mouth down, cover with plastic wrap, and wake up for ten minutes
5. Then roll it out into a dough shape
6. Roll up from top to bottom, wake up for five minutes
7. Then put the noodle rolls sideways on the mat and roll it out
8. Use a scraper to cut the dough into two cuts, one end of which is 2 or 3 centimeters aside, and the other end is cut off
9. Then braid
10. Connect both ends of the braided braid with the mouth facing down, put it into the toast box, and ferment in the oven until it is 80% full
11. After the second fermentation is completed, take out the toast box, preheat the oven at 175℃, and brush the surface of the bread with egg liquid
12. Put it in the oven at 175℃, 35min, take it out after the test, and let cool
13. After cooling thoroughly, slice, seal and save
Tips:Because there is no lid, the toast must be covered with tin foil in time after the toast is colored~
