1. Put milk, eggs, sugar, salt, butter, and cocoa powder in the bread bucket.
2. Then add high-gluten flour and yeast.
3. Stir it with wooden chopsticks until there is no dry powder. After 40 minutes of kneading, start the low-temperature fermentation program.
4. Wait for the dough to rise and wrap it in the dough. Put the butter, low-gluten flour, cornstarch, and cocoa powder in a large bowl.
5. Knead it into a dough and roll it into a dough sheet for later use.
6. The main dough is fermented, take it out.
7. Exhaust, let it rest for 15 minutes, roll out into a large rectangular dough sheet, wrap the dough sheet made in step 5, fold in three, cover with plastic wrap, let it rest for 20 minutes, do not need to refrigerate to wake up in winter ( In order to make dirty bags in winter, the air conditioner was not turned on on purpose)
8. Roll out the waking dough into a rectangular dough sheet, fold it in threes like a quilt, cover it with plastic wrap, and let it rest for 20 minutes. Repeat the same operation twice.
9. Then roll out large rectangular dough pieces and cut them into 6 equal pieces. Place dark chocolate chunks on one end of each piece of dough.
10. Roll from top to bottom, roll the dark chocolate into the dough, pinch the end tightly.
11. Prepare them one by one and put them in a baking pan lined with greased paper.
12. Put it in the oven, put a bowl of boiling water under the oven to make a wet temperature fermentation, about an hour or so.
13. Fermented until it becomes noticeably bigger, preheat the oven at 180 degrees, put the baking pan in the middle of the oven, and bake at 180 degrees for 20 minutes.
14. Immediately out of the oven, when it is warm, drizzle with chocolate sauce, sift the cocoa powder, and start eating.
